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These soft, chewy pumpkin oatmeal cream snacks blend cozy fall spices with a creamy vanilla center. Loaded with hearty oats and topped with fluffy cream cheese frosting, they’re like a warm hug in every bite, perfect anytime.
I whipped these up on a chilly fall weekend and they became a quick hit at family get-togethers. The comforting flavors really bring everyone closer and make simple days feel special.
Needed Ingredients
- Butter, unsalted: softens dough and filling for tender cookies — fresh pale butter works best
- Brown sugar (light): packs moisture and caramel notes — press it firm when measuring
- Sugar, granulated: adds sweetness and helps cookie texture
- Large eggs: bind everything and deepen richness — room temp eggs mix better
- Vanilla extract: warms up dough and filling — pure vanilla gives the best scent
- Pumpkin puree: brings moisture and classic fall taste — use plain canned or homemade without spices
- All-purpose flour: gives cookies structure — sift if you want a lighter mix
- Baking soda: lifts cookies slightly for softness
- Spices for warmth: cinnamon, nutmeg, ginger, cloves create pumpkin pie vibes
- Salt: balances flavors — fine salt ensures even mixing
- Old-fashioned rolled oats: add chewiness and texture — don’t use quick oats
- Cream cheese: full fat and soft for smooth filling
- Powdered sugar: sweetens and thickens filling — sift to keep lumps out
Step-By-Step Directions
- Whip Up The Dough:
- Beat unsalted butter, brown sugar, and white sugar in a big bowl with a mixer until pale and fluffy. This adds air so cookies stay soft.
- Mix In Eggs And Pumpkin:
- Add eggs one by one with vanilla. Stir in pumpkin puree until you get a thick, smooth dough with a bright color.
- Blend Dry Ingredients:
- Whisk flour with baking soda, cinnamon, nutmeg, ginger, cloves, and salt in another bowl to spread everything evenly.
- Join Wet And Dry:
- Slowly fold the dry mix into the pumpkin dough until just mixed. Don’t overdo it or the cookies won’t be tender.
- Add Oats:
- Gently stir in the rolled oats so every bite has a nice chewy feel.
- Shape Cookies And Bake:
- Drop spoonfuls spaced apart on parchment-lined pans. Bake at 350°F for 12 to 15 minutes till edges are golden and centers are set but still soft.
- Let Cookies Cool:
- Cool on the baking sheet a bit to firm up, then move to a wire rack to cool fully before you fill them.
- Make Cream Filling:
- Beat softened cream cheese and butter until smooth. Slowly add powdered sugar and vanilla, mixing until fluffy and easy to spread.
- Put It All Together:
- Spread the vanilla cream on the flat side of a cookie and top with another. Press gently to keep filling inside.
- Repeat:
- Keep going until all the cookies are sandwiched and ready to eat or chill.
I like adding a little espresso powder to the filling to boost the vanilla flavor. One holiday party, these vanished in no time faster than I could say pumpkin spice.
Storage Advice
Keep these cream pies in an airtight container in the fridge for up to 5 days and they’ll stay fresh. Take them out before serving so the filling softens and the cookies get their chewy texture back. They freeze well too, stacked with parchment paper between, and thaw slow overnight in the fridge.
Ingredient Swaps
You can swap pumpkin puree with sweet potato for a sweeter, earthier taste. Try maple or coconut sugar instead of brown sugar for a natural caramel kick. Use oat flour or gluten-free blends for gluten-free versions but make sure oats are gluten-free too.
Best Pairings
These cream pies go great with a warm chai latte or fresh coffee for a cozy afternoon break. Adding vanilla ice cream or caramel sauce amps the indulgence and plays nicely with the spices.
Cultural Roots
Pumpkin and oats have been a fall baking staple in America for ages, representing harvest warmth. The cream-filled sandwich cookie idea draws from Southern biscuits and creamy frostings, making this a comforting mix of familiar flavors.
Seasonal Swaps
Swap pumpkin and spices for mashed winter squash and cardamom or toss in chopped crystallized ginger for a little kick. In spring, try lemon cream cheese frosting with fresh blueberries in the dough for a bright, fresh twist.
Enjoy these pumpkin oatmeal cream snacks as a special treat to share. The warm flavors and comforting texture make every bite something to remember.
Frequently Asked Cooking Questions
- → Which oats should I use for these pies?
Old-fashioned rolled oats work best since they add a hearty chew without messing with the cookie’s softness.
- → Can I swap pumpkin spice for separate spices?
Yes, you can mix cinnamon, nutmeg, ginger, and cloves to get the same warm flavor that pumpkin spice gives.
- → How do I keep these pies fresh?
Pop them in the fridge inside an airtight container to keep the filling fresh and stop it from going bad.
- → Is making the dough ahead okay?
Absolutely, you can prepare the dough and chill it for up to a day before baking. It actually helps bring out the flavors.
- → How do I make the filling less sweet?
Cut down on the powdered sugar in the cream cheese mix to get a milder, more balanced taste.
- → What’s the best baking time and temp?
Bake these at 350°F for about 12 to 15 minutes until the edges look golden but the middle still feels soft.