Description
Chewy Pumpkin Oatmeal Cream Pies are a cozy, fall-inspired treat that double as a quick breakfast or an anytime sweet snack. Soft pumpkin oatmeal cookies are sandwiched around a fluffy cream cheese filling for an easy recipe that feels bakery special but is simple enough for busy weeknights. These handheld treats are perfect when you need breakfast ideas, dessert ideas, or food ideas for potlucks, lunch boxes, and casual dinner ideas where a comforting dessert is a must.
Ingredients
1 1/2 cups old-fashioned rolled oats
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (optional)
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1/2 cup pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 pinch fine sea salt
1–2 tablespoons heavy cream or milk, as needed
Instructions
1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Stir in oats.
3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, 2–3 minutes.
4. Beat in egg. Mix in pumpkin purée and vanilla until combined.
5. Add the dry mixture to the wet mixture and mix just until no flour streaks remain. Rest the dough 5–10 minutes.
6. Scoop rounded tablespoons onto baking sheets, spacing apart. Lightly flatten.
7. Bake 11–13 minutes until edges are set and centers look slightly soft.
8. Cool on the pan 5 minutes, then move to a rack to cool completely.
9. Beat cream cheese and butter until smooth. Gradually mix in powdered sugar until fluffy. Add vanilla and salt. Add 1–2 tablespoons cream/milk as needed.
10. Pair cookies by size. Spread or pipe filling on one cookie bottom, top with another cookie, and gently press.
11. Chill at least 30 minutes to set, then serve.
Notes
Use old-fashioned rolled oats for the best chewy texture.
Cool cookies completely before filling so the cream doesn’t melt.
Roll the filled edges in mini chocolate chips, chopped nuts, or extra oats for a decorative finish.
- Prep Time: 25
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream pie
- Calories: 300
- Sugar: 26g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin oatmeal cream pies, pumpkin oatmeal cookies, cream cheese filling, fall dessert, sandwich cookies, easy dessert recipe, quick breakfast, healthy snack, breakfast ideas, dessert ideas, dinner ideas, food ideas