Pumpkin Oatmeal Cream Pies – Vanilla frosting is sandwiched between two chewy pumpkin oatmeal cookies to make the perfect spiced cookie for the fall season
Happy September! Labor Day has come and gone which means…Fall is coming!! Football started this past weekend, I’m already seeing pumpkins in grocery stores, and Halloween costume ideas are flooding my Pinterest feed. Man, Fall is coming in full-force!
Fall has always been my favorite season but this year it has snuck up on me so fast. I think having a baby screwed up my seasonal clock because I wasn’t eagerly awaiting Fall like I normally am.
But now that September has begun, I am ready to welcome the season with open arms! And the first fall recipe that I am sharing with you is pretty damn incredible, if I do say so myself.
As you know, the first recipe of every month is always a cookie recipe. Therefore, I am using this month’s cookie recipe to formally welcome in the season.
So without further ado, I present to you my Pumpkin Oatmeal Cream Pies!
My husband is a HUGE fan of oatmeal cream pies so he was the main inspiration for this treat. Because oatmeal and cinnamon go so well with pumpkin, I knew this would be a great opportunity to give this classic cookie a fall makeover.
This recipe tastes (and smells!) almost exactly like the Little Debbie favorite. However, as you can see in the photos, the oatmeal cookie has more oatmeal texture than the store-bought version. I happen to prefer this texture because it makes the cookie a little chewier.
These cookies are quite simple to throw together, believe it or not. They are not any more work or effort than these whoopie pies. So if you’ve tackled that recipe, these will be a piece of cake…err I mean cookie!
One of my favorite things about this recipe is that you don’t have to plan a lot of time to get through it. The oats keep these cookies from spreading super thin so there is no need to chill the dough before baking. Therefore, these cookies will be done in less than an hour from start to finish. Hooray!
To make sure you get this recipe right the first time, I have a few tips for you guys:
- This recipe calls for quick-cooking oats. These are different from instant oats, which will make the cookies super mushy. Make sure you get the container of oats that says quick-cooking!
- Do not undercook these cookies. The cookies are already pretty chewy and moist. If you undercook them, they will fall apart when you try to make them into sandwiches. You’ll know when the cookies are perfectly cooked when the edges become deep golden brown.
- Make sure the cookies are completely cooled before you make them into sandwiches. The filling will melt everywhere if it’s placed on warm cookies. If you’re worried about whether the cookies are cooled enough, place them in the freezer for 5-10 minutes.
And there we have it – the first pumpkin recipe of the season. But most certainly not the last 😉
What other pumpkin recipes are you baking this season? Let me know in the comments below!
Pumpkin Oatmeal Cream Pies
Ingredients
For the cookies:
- 1 2/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1 2/3 cup quick-cooking oats
- 3/4 cup butter unsalted, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
For the filling:
- 2 sticks butter unsalted, softened
- 4 1/2 cups powdered sugar
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 2 teaspoons pure vanilla extract
Instructions
For the cookies:
- Preheat oven to 350 degrees. Prepare 2 to 3 baking sheets by lining with parchment paper or silicone liners. Set aside.
- Add flour, baking powder, baking soda, salt, and spices to a large bowl and whisk together. Add oats and stir together.
- In a bowl fitted for a stand mixer, cream butter until light and fluffy. Add sugars and beat until fluffy, about 2 minutes. Add pumpkin, egg yolk, and vanilla extract and mix until combined. Add flour mixture and mix until just combined.
- Using a cookie scoop, scoop a ball of cookie dough and roll into a perfect ball. Place cookie balls on baking sheet about 2 inches apart. Using 2 fingers, flatten the cookie balls into flat circles.
- Bake cookies in preheated oven for 9-10 minutes or until the edges of the cookies turn golden brown. Remove from oven and cool fro 5 minutes before transferring to wire racks to finish cooling. Assemble sandwiches with filling recipe below after cookies cool completely.
For the filling;
- Add butter to a bowl fitted for a stand mixer. Beat until fluffy, about 3 minutes. Add powdered sugar and salt and turn mixer to low. Pour in heavy cream and vanilla extract while mixer is on low. Once all ingredients are combined, turn mixer to medium-high and beat for 2 minutes until light and fluffy.
- Place frosting into a gallon-sized ziplock bag and seal shut. Cut off a corner of bag. Squeeze filling onto half of the cookies. Sandwich filling with the other cookies. Serve immediately or store for up to 3 days.
Notes
Pin for later:
More recipes that you’ll love:
Pumpkin Snickerdoodles
Pumpkin Cheesecake Macarons
Funfetti Whoopie Pies
Pumpkin Chocolate Chip Cookies
The El Pollo Loco menu https://elpollolocomenus.net/ has become a popular choice across the U.S. for those seeking quick, Mexican-inspired meals that don’t cut corners on quality.
re5xjz
I’ve made these twice now and am afraid to do it again because they’ll be gone in a minute. So so so delicious. Thank you for sharing!
These were PERFECT! I even used gluten free flour and they were so delicious. My family devoured them!
Yay! Thanks so much for the feedback!
Hi is there any way to adapt the frosting to have cream cheese
I made this yesterday and was very pleased with the results! They turned out perfectly! I took some over to my in-laws for Sunday dinner dessert and they couldn’t get enough of these. These will definitely become a fall staple!
Just made these – very yummy!
I would recommend squishing the dough balls down a little more than I did. They don’t really spread while they cook, so keep that in mind. The frosting mostly squished out of mine when you bite into them, but I think that’s because of the shape.
Great flavor though, for the cookie and the frosting!
Thanks so much for the feedback!
I attempted to make the oatmeal cream pies. the cookies did nothing in the oven. no golden brown edges, cookies are on the dry side and icing is incredibly dull and sweet. very disappointed. expected a soft chewy caramelized cookie. I am an avid baker. double checked recipe and process. I didn’t miss anything.
Can these be made ahead of time. Want to make for wedding. They look so good
Aw thank you! Yes, but don’t make too far in advance. I’d say 2-3 days before serving is good
Those look amazing! I wish I could just pick one right out from the screen right now. Can’t wait to try the recipe!
This looks absolutely amazing! Super easy to make and great spin to a classic treat adding the pumpkin.. very creative!
My kids would love these in their school lunches or would be great for an afterschool snack! You pictures make them so appealing as well!
Okay, I love the original Oatmeal Cream Pies and this homemade version with a Fall twist looks to die for!! Must try!
My mom usd to make pumpkin cookies similar to this. They were so delicious! Making a pumpkin oatmeal cookie into a cream pie is genius!
I’m not a huge pumpkin fan myself, but my wife is. She would love these! I assume I can use fresh pumpkin cooked into a puree form in this recipe?
I can’t wait for cheat day! These looks soo good and I love the pumpkin! Pinning for later …cannot wait to try!
This looks delicious. I am ready for fall and all of the fall recipes.
Those soft, chewy oatmeal cookies look like the perfect frosting delivery vessel! Ha! I’m not *quite* ready for pumpkin yet, but these beauties should be on the menu soon for sure 🙂
I must say, those look and sound much more appealing than the commercial version! (OK, so I’m biased toward good oatmeal cookies…) What a great Fall treat!
These look so delicious! I love the fall twist on this absolute classic – the whole pumpkin-oatmeal vibe just screams autumn comfort food yumminess! Gorgeous photos, too – I nearly had to chomp on my screen as I read!
Oatmeal cookie + pumpkin in cream pie form?! Oh my gosh! These are my Fall cookie soulmates and I can’t wait to give them a try! They look perfect!
I typically don’t like cream pies because they are too sweet, but I will definitely give anything pumpkin flavored a try!
These look SO good! I am going to have to make these in the next week!
My husband is going to go crazy over these. He loves oatmeal cream pies and I know the pumpkin will only make it more delicious.
It’s like you knew exactly what I needed in my life. These sound absolutely incredible. The boyfriend doesn’t like oatmeal in his cookies, but he’s about to get some!!
Wow these look amazing!!! Looks very tasty. And I want to make these asap.
I love cream pies! These look so delicious and perfect for Halloween! Can’t wait to make these ♥
These look delicious and perfect for Fall! YUM!
I loved these growing up!! Still do! Can’t wait to try to make them at home now!!!
These literally have my mouth watering!! What a tasty recipe! I’ve got to try it!!
These look amazing, but they’re not vegan…I should “try” a vegan option cos they look delicious 🙂