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Pumpkin Oatmeal Cream Pies

Cozy, soft, and spiced cookies filled with creamy pumpkin filling, perfect for fall treats.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup pumpkin puree Blotted to remove excess moisture
  • 2 cups old-fashioned whole rolled oats Do not substitute with quick oats
  • 1 2/3 cups all-purpose flour Spoon and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice Store-bought or homemade
  • 1 cup unsalted butter Softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar Light or dark
  • 1 large egg yolk At room temperature
  • 1 teaspoon pure vanilla extract
For the filling
  • 8 ounces full-fat brick cream cheese Softened to room temperature
  • 1/4 cup unsalted butter Softened to room temperature
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pumpkin pie spice Store-bought or homemade
  • 1 pinch salt To taste

Method
 

Preparation
  1. Blot the pumpkin by placing it in a medium bowl lined with paper towels and pressing down with another paper towel to remove excess moisture, ensuring you have about 3/4 cup of pumpkin.
  2. Preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats.
  3. In a medium bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  4. In a large bowl, cream the butter and both sugars together using a mixer on medium-high speed for about 2 minutes. Scrape the sides as needed.
  5. Add the egg yolk and vanilla extract, beating until combined. Then add the blotted pumpkin and mix until combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed, then increase to medium speed until well combined.
  7. Scoop out the dough using a medium cookie scoop, about 1/2 tablespoon each, and drop onto the prepared cookie sheets, spacing them about 3 inches apart.
  8. Flatten the cookie balls slightly with the back of a spoon.
  9. Bake for 14 to 16 minutes or until lightly browned and edges are set. Allow to cool for 10 minutes before transferring to a cooling rack.
Making the Filling
  1. Beat the cream cheese and butter together on high speed until smooth and creamy, about 1 minute.
  2. Add confectioners’ sugar, pumpkin pie spice, vanilla, and salt, mixing on low speed until sugar is incorporated, then increase to high speed until smooth and creamy.
  3. Spread or pipe the filling on the bottom side of half of the cooled cookies, then top with the remaining cookies.

Notes

For best texture, chill cookies for 30 minutes before serving or let them sit at room temperature for 10–15 minutes. Store cookies in an airtight container for up to 3 days or freeze for up to 1 month.