There’s something about baking on a chilly afternoon that feels like a warm hug from the inside out. I made these Pumpkin Oatmeal Cream Pies last October while my kids carved lopsided jack-o’-lanterns at the kitchen table. The whole house smelled like brown butter and maple frosting. It felt like fall in cookie form and it stuck.
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Why You’ll Love These Pumpkin Oatmeal Cream Pies
These are not your average sandwich cookies. Each bite is chewy, buttery, and full of spiced pumpkin flavor with a nutty oatmeal crunch. The maple cream cheese filling? It’s silky, slightly tangy, and sweet enough to keep you coming back for more.
These Pumpkin Oatmeal Cream Pies are perfect for fall baking days, festive dessert tables, or a cozy night in with tea and a blanket. The secret sauce? Browned butter and a chill time that brings out the chewy, rich texture in every cookie.
If you love anything pumpkin-spiced or just need a little cookie joy, these are the real deal.
Ingredients You’ll Need
For the Pumpkin Oatmeal Cookies
- 20 tbsp (283g) unsalted butter, browned and cooled to 1 cup (226g)
- 1½ cups (180g) all-purpose flour
- 1 tbsp chai or pumpkin spice blend
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup (150g) light brown sugar
- ¾ cup (150g) granulated sugar
- 1 egg yolk, room temp
- 1 cup (230g) canned or homemade pumpkin puree, blotted dry
- 2 tsp vanilla extract
- 2¼ cups (191g) old-fashioned rolled oats
Tip: Blotting the pumpkin makes all the difference. It helps the cookies stay chewy instead of cakey.
For the Maple Cream Cheese Frosting
- 10 tbsp (141g) unsalted butter, browned and cooled to 8 tbsp (113g)
- 4 oz (113g) cream cheese, softened
- 2½ cups (280g) powdered sugar, sifted
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp maple extract (optional, but lovely)
- ¼ tsp salt
- 1–3 tbsp milk, as needed
Note: The maple extract adds that subtle warmth you didn’t know you needed.
Pantry & Substitution Tips
- Use a 1:1 gluten-free flour if needed
- Swap butter for plant-based if vegan
- For egg-free: try ⅓ cup applesauce or mashed banana (texture may vary)
- For a refined sugar-free version, try 1¼ cups maple sugar instead of both sugars
Essential Tools for Baking Success
- Stand mixer or electric hand mixer
- Saucepan (for browning butter)
- Paper towels (to blot pumpkin)
- Heatproof bowls
- Plastic wrap (for chilling dough)
- Cookie scoop (1½ tbsp size works best)
- Baking sheets and parchment
- Cooling rack
- Icing knife or piping bag for frosting
Key Techniques That Make a Difference
How to Brown Butter Like a Pro
Melt butter in a saucepan over medium heat. Stir often as it bubbles, foams, and finally turns golden with brown specks on the bottom. It smells toasty and nutty—pull it off the heat quickly and pour into a bowl to cool.
This step deepens the flavor and gives your cookies that unmistakable rich taste.
The Importance of Blotting Pumpkin
Pumpkin puree holds a lot of water. Lay it on a paper towel-lined plate and gently press more towels on top to soak up the moisture. This avoids cakey cookies and keeps the texture delightfully chewy.
Chilling the Dough = Better Cookies
Once your dough is mixed, let it chill for at least an hour. This gives the oats time to hydrate and prevents spreading in the oven. The result? A sturdy cookie with a tender bite and bold flavor.
Expert Tips for Perfect Sandwich Cookies
- Make sure your brown butter is fully cooled
- Bring cream cheese to room temperature before mixing
- Use an oven thermometer for consistent results
- Bake until the edges are golden but the centers look slightly underdone
- Cool completely before frosting to prevent melting
- For neater pies, use a round biscuit cutter to shape cookies after baking
Pumpkin Oatmeal Cream Pies Recipe
Print
Pumpkin Oatmeal Cream Pies – Amazing Fall Dessert Treat
- Total Time: 4 hours 30 minutes
- Yield: 11–14 sandwich cookies
Description
Chewy, buttery pumpkin oatmeal cookies sandwiched with maple cream cheese frosting. A cozy fall treat full of warm spices and texture.
Ingredients
Cookies:
20 tbsp (283g) unsalted butter, browned and cooled to 1 cup (226g)
1½ cups (180g) all-purpose flour
1 tbsp chai or pumpkin spice blend
1 tsp baking soda
½ tsp salt
¾ cup (150g) light brown sugar
¾ cup (150g) granulated sugar
1 egg yolk, room temp
1 cup (230g) canned or homemade pumpkin puree, blotted
2 tsp vanilla extract
2¼ cups (191g) old-fashioned rolled oats
Frosting:
10 tbsp (141g) unsalted butter, browned and cooled to 8 tbsp (113g)
4 oz (113g) cream cheese, softened
2½ cups (280g) powdered sugar, sifted
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp maple extract (optional)
¼ tsp salt
1–3 tbsp milk (as needed)
Instructions
1. Brown the butter and let it cool for at least 1 hour.
2. Blot the pumpkin with paper towels to remove moisture.
3. Whisk flour, spice, baking soda, and salt in a bowl.
4. Cream browned butter with sugars until fluffy.
5. Add egg yolk, pumpkin, and vanilla. Mix well.
6. Stir in oats and dry ingredients until just combined.
7. Chill the dough for 1–2 hours.
8. Scoop onto parchment-lined baking sheets.
9. Bake at 375°F for 10–12 minutes.
10. Cool cookies on baking sheet for 10 minutes.
11. Let cookies cool fully on a rack before frosting.
12. Make the frosting by beating brown butter and cream cheese.
13. Add powdered sugar in batches, then spices and extracts.
14. Adjust texture with milk if needed.
15. Frost one cookie and top with another gently.
16. Store in fridge or freezer as needed.
Notes
Blotting pumpkin helps cookies stay chewy instead of cakey.
Brown butter adds depth and a nutty flavor.
Use an oven thermometer for accurate baking temperature.
Round cookies with a biscuit cutter for a clean look (optional).
Let frosting and cookies come to room temp before assembling if refrigerated.
- Prep Time: 3 hours 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 340
- Sugar: 23g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
More Such Recipes
If you’re into fall baking, try these:
- chewy maple pumpkin cookies with warm fall spices
- quick and easy pumpkin butter for holiday baking
- soft pumpkin oatmeal cookies for cozy snacking
- rich and creamy pumpkin magic custard cake
FAQs About Pumpkin Oatmeal Cream Pies
Can I make these ahead of time?
Yes! The cookies keep beautifully. You can make both the cookies and frosting a day or two ahead. Just assemble before serving for the freshest texture.
How should I store them for freshness?
Store assembled pies in the fridge, wrapped in wax paper or in a sealed container. They’ll stay fresh for up to 5 days. Let them sit out a few minutes before eating for a softer bite.
Can I freeze the cookies or the frosting?
Absolutely. Freeze unfrosted cookies in an airtight container for up to 2 months. You can also freeze the frosting separately. Bring it to room temp and re-whip before using.
Final Thoughts
These Pumpkin Oatmeal Cream Pies are everything I want in a fall dessert: sweet, spiced, and just a little nostalgic. Whether you share them with friends or hoard them for yourself (no judgment), they bring warmth with every bite.
If you make them, I’d love to hear! Leave a comment, share a photo, or tag me over on Pinterest or Facebook. Happy baking, friends.