Pumpkin Oatmeal Cream Pies

Instructions for Pumpkin Oatmeal Cream Pies

1. Blot the pumpkin: Line a medium bowl with 2 paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture out of the pumpkin. After blotting, make sure you have about 3/4 cup (170g) of pumpkin. Discard paper towels and set blotted pumpkin aside.
2. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
3. In a medium bowl, whisk the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together.
4. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on medium-high speed until creamed, about 2 minutes. Scrape down the sides of the bowl as needed. Add the egg yolk and vanilla extract and beat on high speed until combined. Add the blotted pumpkin, and beat on high speed until combined.
5. Add the dry ingredients to the wet ingredients and mix on low speed until incorporated, then increase to medium speed and beat until combined. Dough will be creamy, soft, and sticky.
6. Using a medium cookie scoop, scoop cookie dough (about a scant 1 and 1/2 Tablespoons (25–30g) of dough each) and drop on the cookie sheet, about 3 inches apart. With the back of a spoon, press down to slightly flatten the balls, as the cookies won’t spread much unless you help out first.
7. Bake for 14–16 minutes or until lightly browned and set on the edges. Remove from the oven and allow cookies to cool for 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely. (Success Tip: If your cookies are spreading unevenly, remove them from the oven and use a spoon to lightly push any wonky edges back in towards the center, to reshape into circles. You can repeat this trick again, if needed, when you take them out of the oven after baking.)
8. Make the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat cream cheese and butter on high speed until smooth and creamy, about 1 minute. Add the confectioners’ sugar, pumpkin pie spice, vanilla, and salt. Beat on low speed until confectioners’ sugar is incorporated, then increase to high speed and beat until smooth and creamy. Pipe or spread some of the filling on the bottom side of half of the cooled cookies; top with remaining cookies, right side up.
9. Cover and store leftover cookies at room temperature for up to 1 day. After that, store in the refrigerator for up to 1 week to keep the creamy filling fresh.

How to Serve Pumpkin Oatmeal Cream Pies

Here’s the thing: Pumpkin Oatmeal Cream Pies are more than just dessert. They’re a moment. The kind of treat that gets passed around with a little “mmm” and a nod of quiet approval. Whether you’re hosting, gifting, or sneaking one with your 4 p.m. coffee, serving them right turns a good bake into a shared experience.

Best Ways to Present and Enjoy

• Chilled & Chewy: These cream pies are actually better after a short chill. The filling firms up, the cookies soften just slightly, and the whole thing becomes this dreamy, melt-in-your-mouth bite. Keep them in the fridge for 30 minutes before serving if you want the “just right” texture.

• Room Temp for Softer Cookies: Prefer your cookies extra tender? Let them sit at room temp for 10–15 minutes before serving. The filling will be slightly softer too — almost like frosting.

• On a Dessert Platter: Arrange them on a white ceramic tray with a sprinkle of cinnamon or nutmeg for garnish. Add small pumpkins or fall leaves for a seasonal centerpiece vibe.

• As Gifts or Party Favors: Wrap each pie in wax paper and tie it with twine or a seasonal ribbon. Add a handwritten tag. It’s thoughtful, rustic, and surprisingly easy.

• Paired with Beverages:

  • Coffee or spiced chai = no-brainer.

  • Warm apple cider? Game changer.

  • For grown-ups, pair with a small glass of bourbon or dessert wine.

Can I serve these warm?

Technically yes, but they’re best when cooled. Warming them too much can cause the filling to ooze out. If you must serve them warm (we get it  warm cookies are magic), try heating the cookies before filling, then assembling quickly. But honestly? Letting them chill a bit is the move.

Tips to Make Pumpkin Oatmeal Cream Pies.

Even the best bakers hit a few bumps when trying something new, and pumpkin oatmeal cream pies can be a little deceptive. They look simple, but getting that ideal soft-chewy cookie and pillowy filling? That’s an art. Here’s how to nail it on the first (or second) try and the typical pitfalls to steer clear of.

Common Mistakes to Avoid

Do This for Cookie Success

• Measure Your Pumpkin Carefully: Too much pumpkin purée = too much moisture = spread city. Stick to the exact amount don’t “eyeball it” from a can. You can always save the rest for smoothies or soup.

• Use Quick Oats, Not Old-Fashioned: Old-fashioned oats don’t soften the same way and can make your cookies feel too chunky or dry. Quick oats create a more cohesive, bakery-style texture.

• Let the Dough Rest (If Needed): If it looks wet or feels loose, pop it in the fridge for 20 minutes before baking. It’ll be easier to scoop, and your cookies won’t puddle out into sad pancakes.

 Don’t Let the Filling Fail You

• Butter Must Be Soft, Not Melty: If your butter is melted instead of soft, your filling won’t whip up light and fluffy, it’ll be greasy and flat. You want that just-right room temp squish.

• Don’t Skimp on Beating Time: Two minutes feels like forever when you’re holding a mixer, but it makes a huge difference. Aeration = creamy, spreadable perfection.

• Too Runny? Add More Sugar. Too Thick? Add Milk: Easy fixes. You’re aiming for something between frosting and marshmallow fluff thick enough to hold its shape, soft enough to bite through.

Assembly Advice & Avoidable Errors

• Let Cookies Cool Fully Before Filling: Warm cookies + creamy filling = disaster. Even slightly warm can cause slippage or melt. Be patient. It’s worth it.

• Pair Similar Sizes: Sandwiching mismatched cookies just feels… off. Use a scoop or spoon to portion dough evenly and match them up before filling.

• Don’t Stack Without a Barrier: Always use parchment between layers if storing or transporting. Otherwise, they’ll stick and squish, and you’ll cry (probably).

1 mistake with these cookies?

Overbaking. It’s tempting to wait until they look fully set, but pumpkin cookies firm up as they cool. Take them out when the edges are set and the centers still look a bit soft.

How to Store Pumpkin Oatmeal Cream Pies

Let’s be real: the hardest part about storing these pumpkin oatmeal cream pies is not eating the last one before you get around to it. But if you do manage to save a few (or plan ahead for gifting), here’s how to keep them as soft, fresh, and swoon-worthy as the day you made them.

 Short-Term Storage (1–3 Days)

• Refrigerator: Place assembled cream pies in a single layer in an airtight container. Refrigerate for up to 3 days. This keeps the filling firm and the cookies tender without getting soggy.

• Room Temperature: If your kitchen’s cool and the filling is thick (not too creamy), you can store them at room temp for a day — but fridge is always safer, especially with dairy.

Pro Tip: To prevent sticking, layer parchment or wax paper between stacked pies in the container.

Long-Term Storage (Freezing)

• To Freeze Assembled Pies: Wrap each pie individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 1 month.

• To Freeze Just the Cookies: Bake and cool cookies, then freeze flat. When ready, thaw at room temp and add fresh cream filling.

• Thawing: Let frozen pies thaw in the fridge overnight or on the counter for about 1 hour. They’ll be just as chewy and satisfying.

 How long do they stay fresh?

Stored properly in the fridge, they’re best eaten within 3 days. After that, the filling can start to absorb moisture and lose that whipped texture. In the freezer? You’ve got about 30 days of leeway, perfect for future cravings or holiday planning.