Kitchen Fun With My 3 Sons

Pumpkin Oatmeal Cream Pies

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One of these Pumpkin Oatmeal Cream Pies is a great addition to your holiday baking list. Reminiscent of your favorite childhood snack cake, this has a unique spin with your new favorite fall spice. Make this homemade oatmeal cream pie recipe into a family-favorite pumpkin treat!

Want another oatmeal cookie recipe? You will love these Oatmeal Chocolate Chip Bars.

Pumpkin Oatmeal Cream Pies

Pumpkin Oatmeal Cream Pies

When it comes to oatmeal cream pies, these pumpkin oatmeal cream pies are perfection. With the best of both pumpkin and oatmeal cream pies, these pumpkin oatmeal cream pies will become a fall favorite.

Pumpkin Oatmeal Cream Pies

How to Store Pumpkin Whoopie Pies

When you make these pumpkin spice oatmeal cream pies, you want to make sure you wrapping them well. If the cream pies are not wrapped, they will get stale. I like to wrap each one individually with plastic wrap. You can store them in the refrigerator or at room temperature.

Can These Oatmeal Cream Pies be Frozen

When you are making these oatmeal cream pies, you might have more than you can eat before they go bad. You can wrap each one well with plastic wrap and then store it in a freezer bag. This way you can take or more out at a time without having to take them all out. This will also keep the oatmeal cream pies fresh and protected from freezer burn.

Pumpkin Spice Oatmeal Cream Pies on a black surface

Ingredients in Pumpkin Oatmeal Cream Pies

  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon
  • Nutmeg
  • Ginger
  • Allspice
  • Quick-cooking oats
  • Unsalted butter
  • Brown sugar
  • Sugar
  • Pumpkin puree
  • Egg
  • Vanilla
  • Powdered sugar
  • Heavy cream

How to Make Pumpkin Oatmeal Cream Pies

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper.
In a large bowl whisk together the flour, baking powder, baking soda, salt, and spices.
Add the oats. Stir to mix together.
Using the electric mixer add the butter beating until it is light and fluffy. Continue beating as you add in both sugars. Beat for 2 minutes. (Or until fluffy)
Add the pumpkin, egg yolk, and vanilla. Mix until well combined. Slowly add the flour mixture. Mix until just combined.
To form the cookies use a cookie scoop. Scoop cookie dough and roll it into a perfect ball with your hands.
Put the cookie balls (2 inches apart) on the cookie sheet.
Flatten the cookie balls into flat cookies using 2 fingers.
Bake at 350 degrees for 9-10 minutes. (Or until the cookie edges turn golden brown)
When the cookies are done take out of the oven.
Set the cookies on the cookie sheets aside for cool for 5 minutes.
Transfer the cookies to a cooling rack.

How to Make Pumpkin Spice Oatmeal Cream Pie Filling

Using an electric mixer and mixing bowl add the butter.
Beat the butter until fluffy. (About 3 minutes)
Slowly add powdered sugar and salt to the butter. Turn the mixer on low.
While the mixer is still on low add the heavy cream and vanilla continuing to beat until all of the ingredients are mixed.
Increase the speed on the mixer to medium-high for 2 more minutes. (Or until light and fluffy)
Put the frosting into a large frosting bag fitted with a large round tip.
Slowly squeeze the filling onto one half (or the top cookie) of the cookie.
Add the other half of the cookie on top of the bottom half with frosting.
Serve immediately.
Store the remaining cookies for up to 3 days.

Overhead picture of homemade pumpkin oatmeal cream pies

Servings: 18

Pumpkin Oatmeal Cream Pies

Prep Time:
20 mins
Cook Time:
10 mins
 
One of these Pumpkin Oatmeal Cream Pies is a great addition to your holiday baking list. Reminiscent of your favorite childhood snack cake, this has a unique spin with your new favorite fall spice. Make this homemade oatmeal cream pie recipe into a family-favorite pumpkin treat!

Ingredients

Cookie Ingredients:

  • 1 2/3 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1 2/3 C quick-cooking oats
  • 3/4 C unsalted butter softened
  • 1 C brown sugar
  • 1/2 C sugar
  • 2/3 C canned pumpkin puree
  • 1 large egg yolk
  • 1 tsp vanilla

Filling Ingredients:

  • 1 C unsalted butter softened
  • 4 1/2 C powdered sugar
  • 1/2 tsp salt
  • 1/4 C heavy cream
  • 2 tsp vanilla

Instructions

Cookie Directions:

  1. Preheat oven to 350 degrees.
  2. Line cookie sheets with parchment paper.
  3. In a large bowl whisk together the flour, baking powder, baking soda, salt, and spices.
  4. Add the oats. Stir to mix together.
  5. Using the electric mixer add the butter beating until it is light and fluffy. Continue beating as you add in both sugars. Beat for 2 minutes. (Or until fluffy)
  6. Add the pumpkin, egg yolk, and vanilla. Mix until well combined. Slowly add the flour mixture. Mix until just combined.
  7. To form the cookies use a cookie scoop. Scoop cookie dough and roll it into a perfect ball with your hands.
  8. Put the cookie balls (2 inches apart) on the cookie sheet.
  9. Flatten the cookie balls into flat cookies using 2 fingers.
  10. Bake at 350 degrees for 9-10 minutes. (Or until the cookie edges turn golden brown)
  11. When the cookies are done take out of the oven.
  12. Set the cookies on the cookie sheets aside for cool for 5 minutes.
  13. Transfer the cookies to a cooling rack.

Filling Directions:

  1. Using an electric mixer and mixing bowl add the butter.
  2. Beat the butter until fluffy. (About 3 minutes)
  3. Slowly add powdered sugar and salt to the butter. Turn the mixer on low. While the mixer is still on low add the heavy cream and vanilla continuing to beat until all of the ingredients are mixed. Increase the speed on the mixer to medium-high for 2 more minutes. (Or until light and fluffy)
  4. Put the frosting into a large frosting bag fitted with a large round tip. Slowly squeeze the filling onto one half (or the top cookie) of the cookie. Add the other half of the cookie on top of the bottom half with frosting.
  5. Serve immediately.
  6. Store the remaining cookies for up to 3 days.
Nutrition Facts
Pumpkin Oatmeal Cream Pies
Amount Per Serving
Calories 433 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 62mg21%
Sodium 169mg7%
Potassium 104mg3%
Carbohydrates 63g21%
Fiber 1g4%
Sugar 47g52%
Protein 3g6%
Vitamin A 2026IU41%
Vitamin C 1mg1%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Pumpkin Oatmeal Cream Pies

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2 comments

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