You know how some desserts feel like a hug in cookie form? These pumpkin oatmeal cream pies are exactly that. Inspired by the classic lunchbox treat—but with a fall twist—they start as chewy, pumpkin-spiced oatmeal cookies and get sandwiched with tangy cream cheese filling. I wasn’t looking for a new baking project one Sunday, but there was a jar of pumpkin purée in my pantry that looked lonely, and one thing led to another. Next thing I knew, my counter was dusted in flour and oats, and the scent of pumpkin spice was swirling through the whole kitchen. These cookies are forgiving—no chilling, no precision rolling—just scoop, flatten a bit, and bake. The hardest thing? Waiting for them to cool so you can spread in that creamy, spiced filling (I failed at that once—ended up with a filling meltdown, but hey, real kitchens are messy). The moment I finally bit into a sandwich, with the soft cookie giving way to smooth, lightly tangy filling… it felt like fall, baking, and nostalgia in each bite. And the best part? Despite the chaos, they always look charming—little sandwich cookies that somehow feel fancy even when they’re imperfect.
Detailed Ingredients with measures
- 1 cup pumpkin purée (blotted to remove extra moisture)
- 2¼ cups old-fashioned rolled oats
- 1⅔ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- Pinch of salt, to taste
Prep Time
About an hour. That includes blotting pumpkin so cookies don’t go cakey, scooping sticky dough (grab a spoon or scoop—it’s messy either way), and letting cookies cool enough to actually sandwich without it turning into a gooey mess.
Cook Time, Total Time, Yield
Cook Time: Around 15 minutes until edges are just set and centers still soft. Total Time: Around 2 hours and 15 minutes—room to bake, cool, fill, and get a few “taste tests” in. Yield: About 18–20 cookie sandwiches, though half might disappear during quality-control nibbling.
Detailed Directions and Instructions
Blot the Pumpkin (it drips, it’s dramatic)
Start by spreading your pumpkin puree on a couple of paper towels in a bowl, then press with another towel to soak up the extra moisture—just enough so you end up with about ¾ cup. I once missed the blotting and my dough turned soggy. Oops—but this step totally prevents that disaster.
Mix Dry Ingredients (spices make it feel like sweater weather)
In a medium bowl, whisk together oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice. The scent halfway through always makes me sigh “fall is here,” even if the air conditioner is still blasting.
Cream Butter & Sugars (arm workout included)
In a big bowl, beat the softened butter with granulated and brown sugar until you’re staring at something pale and fluffy—about 2 minutes. Scrape down the sides once or twice—trust me, bits hiding there can ruin the texture later.
Add Pumpkin, Egg, Vanilla (get sticky)
Beat in the egg yolk, vanilla extract, and that blotted pumpkin until everything looks combined in a pumpkin-colored hug. My mixer always sputters a bit here—it’s fine, keep going.
Bring It All Together (dough chaos ahead)
Add the dry mix on low, then up to medium until the dough looks uniform and soft. If your mixer struggles, a spatula swoop or two works just fine. It’ll be sticky—that’s how you know it’s right.
Scoop, Flatten, Bake (crowded cookies = sad cookies)
Use a medium cookie scoop to drop dough 3 inches apart on lined sheets. Press them gently with the back of a spoon so they flatten out—they won’t spread much. Pop them into a 350°F oven and bake 14–16 minutes, until edges look set but centers are still soft.
Cool Before Filling (impatience = meltdown)
Let cookies cool for 10 minutes on the sheet, then transfer to wire racks to cool completely. If you fill them while hot, the frosting melts into sad puddles—ask me how I know.
Make the Filling (tangy, dreamy, and slightly addictive)
In a mixer, blend softened cream cheese and butter until smooth. Add confectioners’ sugar, vanilla, and pumpkin spice, then beat until thick and fluffy—about a minute. Taste—this frosting doubles as a dip, no shame.
Sandwich Time (moment of glory)
Spread or pipe about 1½ tablespoons of filling onto half the cookies, then gently top with another cookie. Press lightly, but not too hard—give it a friendly squeeze. It’s okay if frosting oozes at the sides; that’s personality.
Notes
Don’t Skip Blotting
Moisture-laden pumpkin ruins the dough’s structure. Blotting saves the day and your cookies.
Soft Centers Are Good
These cookies won’t turn golden; the centers stay soft. That’s exactly what makes them so cozy and nostalgic.
Storage & Make-Ahead
Keep them airtight in the fridge for up to 5 days—or freeze for longer. Warm them a bit before eating if you like the filling extra gooey.
• Cook techniques
Blotting the pumpkin for the right texture
I used to dump that pumpkin puree straight in—result? Cookies that puffed then collapsed like sad little soufflés. Now I pat it down with paper towels until I’m at about ¾ cup. That extra step keeps things dense, chewy, and decidedly not cakey.
Using only the egg yolk
One time, I tossed in the whole egg—ended up with too cakey edges and an oddly dry chew. Swapping to just the yolk balances things perfectly, adding richness while keeping that oatmeal chew intact.
Cookie scoop to the rescue
That dough is sticky like crazy. I tried rolling by hand once—flour everywhere, dough stuck to fingers, meltdown. Now? A cookie scoop drops neat, even balls—36 to 40 cookies worth—making sandwiching super easy later.
Flattening before baking for chewiness
One bake where I skipped this, cookies stayed thick and a bit puffed—sandwiching was a mess. Now I press each cookie lightly with a spoon before sending them off to bake—chewier, flatter, snackable perfection.
• FAQ
Can I use quick oats instead of whole oats?
Sticking to old-fashioned whole oats gives the best chew and texture here. Quick oats can dry the dough out too much and rob the cookie of character.
What if I skip blotting the pumpkin?
It’ll end up more cakey than chewy. That excess moisture flips your cookie texture from cozy to cakey disaster pretty fast. That blotting step? Totally worth the tiny extra time.
How do I keep them from spreading weirdly?
If a cookie spreads oddly mid-bake, a quick re-shape with the back of a spoon works wonders. Just push the edges in and keep them round.
How do you store or make ahead?
You can bake the cookies, then freeze them unfrosted for up to 3 months. When you’re ready, thaw, add filling, and sandwich. If you’re baking and storing fully assembled, keep them in an airtight container—fridge for up to 5 days or room temp for a couple days.
Conclusion
You’ve just whipped up Sally’s Pumpkin Oatmeal Cream Pies—and let me tell you, this baking adventure is like wrapping a cozy scarf around your taste buds. Those soft, chewy pumpkin-spiced oatmeal cookies hugging that tangy-sweet, spiced cream cheese filling? Sublime. I’ll admit, I mishandled the pumpkin puree—my paper towels were damp, the dough ended up wetter than intended, and I may have flung a dollop onto my sweater. But you know what? That’s part of the charm. When those cookies emerged from the oven, golden around the edges with a wobble in the center, I nearly gave up. The filling cracked out a bit when I swirled it on—I panicked for a split second, but then just pressed a little more cream into the gap, dusted the top with extra pumpkin pie spice, and called it “rustic beauty.” One bite and the world makes sense again—warm spice, autumn in every mouthful, and the kind of nostalgic hug that makes you swoon. You’ll probably find traces of cream cheese on your countertop or even on your chin—and, trust me, that taste is worth every sticky finger.
More recipes suggestions and combination
Pumpkin Oatmeal Sandwich Bars
Flatten half your cookie dough into a pan, spread that luscious filling on top, then finish with more dough or crumble streusel. I tried it once, the edges leaked out, topped the oven floor in cheese–cookie mash—but hey, the pan version made clean-up easier and counting seconds wasn’t a thing anymore.
Spiced Pumpkin Oatmeal Muffins with Cream Cheese Drizzle
Take the cookie batter, scoop into muffin tins, bake, then drizzle the same cream cheese filling over warm muffins. My first batch ran over the edges and welded onto the pan—scraping that off became a breakfast bonding moment.
Pumpkin Oatmeal Cookie Ice Cream Sandwiches
Freeze leftover cookies and sandwich cold scoops of vanilla or cinnamon-maple ice cream between them. Mine melted all over the plate before I even got to eat one—but that sloppy mess was totally worth it. Serve the original pies for cozy dessert theatrics, bars for grab-and-go indulgence, muffins for breakfast-treat vibes, and frozen sandwiches for a cheeky summer twist. Your kitchen might get dotted with pumpkin crumbs, spiced sugar, or a smear of cream—all signs that magic happened here. Let me know when you’re planning your next baking spree—I’ll bring the towels… and the apron that already has sugar stains.
