Pumpkin Oatmeal Cream Pies

Soft, chewy, and filled with fall flavor, these Pumpkin Oatmeal Cream Pies are a heavenly spin on the classic sandwich cookie. With spiced pumpkin oatmeal cookies on the outside and a luscious caramel creme in the middle, each bite melts in your mouth. Perfect for holiday gatherings, bake sales, or simply indulging on a crisp fall afternoon.

Why You’ll Love This Recipe

• Perfect texture: Soft and chewy cookies with creamy filling in every bite.

• Warm fall spices: Cinnamon, ginger, and molasses give these pies a classic autumn flavor.

• Delightfully unique: A twist on traditional oatmeal cream pies with the added richness of pumpkin and caramel.

• Great for sharing: These sandwich cookies are a crowd-pleaser at any event.

• Make-ahead friendly: Both the cookies and filling can be prepared in advance.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• ¾ cup canned pumpkin puree

• 1 cup unsalted butter, softened

• 1 cup light brown sugar, packed

• ½ cup granulated sugar

• 1 egg yolk

• 1 tablespoon unsulphured molasses

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon salt

• 2 cups quick cooking oats

For the caramel creme:

• ¾ cup unsalted butter, softened

• 3 cups confectioners' sugar, sifted

• 6 tablespoons caramel sauce (homemade or store-bought)

Directions

Make the cookies:

1. Preheat and prepare pans
   Preheat your oven to 375ºF. Line 3 baking sheets with parchment paper or silicone mats and set aside.

2. Dry the pumpkin
   Lay 4 folded sheets of paper towels across a large plate or baking sheet. Spread the pumpkin puree over the towels in an even layer to absorb excess moisture.

3. Cream the butter and sugars
   In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.

4. Add egg yolk and molasses
   Mix in the egg yolk and molasses until fully combined.

5. Incorporate the pumpkin
   Use the edge of a spatula or knife to gently scrape the pumpkin from the paper towels. Add to the butter mixture and beat on low until smooth.

6. Mix the dry ingredients
   In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt.

7. Combine wet and dry
   Add the dry mixture to the wet and beat on low until just combined. Fold in the oats with a spatula.

8. Scoop and bake
   Use a cookie scoop to drop 1½ tablespoon-sized portions of dough 2 inches apart onto baking sheets. Bake for 10–12 minutes, or until lightly golden. Let cool for 10 minutes on the sheet, then transfer to a wire rack to cool completely.

Make the caramel creme:

1. Beat the butter
   In a clean mixing bowl, beat the softened butter until smooth and creamy.

2. Add sugar and caramel
   Gradually beat in the sifted confectioners’ sugar, then add the caramel sauce. Beat until light and fluffy.

Assemble:

1. Pair cookies of similar size.

2. Spread or pipe a generous layer of caramel creme on the flat side of one cookie, then sandwich with another.

3. Repeat with remaining cookies and filling.

Servings and timing

Yield: 13 sandwich cookies
Prep Time: 3 hours
Cook Time: 34 minutes
Total Time: 3 hours 34 minutes

Variations

• Salted caramel: Add a pinch of flaky sea salt to the filling for a sweet and salty twist.

• Cream cheese filling: Replace caramel with softened cream cheese for a tangier version.

• Add-ins: Mix chopped pecans or mini chocolate chips into the cookie dough.

• Gluten-free: Use a gluten-free flour blend and certified GF oats.

Storage/Reheating

Storage:
Store assembled cream pies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

Freezing:
Freeze unassembled cookies or full sandwiches (individually wrapped) for up to 2 months. Thaw in the fridge or at room temperature before serving.

Reheating:
Not recommended to reheat. Serve chilled or at room temperature.

FAQs

Can I use old-fashioned oats instead of quick oats?

No. Quick oats give a softer texture, while old-fashioned oats may make the cookies too chewy or dense.

How do I know if the cookies are done baking?

The edges will be lightly golden, and the centers will look just set. Avoid overbaking to keep the cookies soft.

Can I make the filling in advance?

Yes. Store it in the refrigerator for up to 3 days. Let it come to room temperature before using.

Do I have to dry the pumpkin puree?

Yes. Removing excess moisture is essential to prevent soggy cookies and maintain structure.

Can I make the cookies smaller or larger?

Yes. Adjust baking time accordingly—smaller cookies need less time, and larger ones need more.

Is the molasses required?

It adds depth and complements the pumpkin spice. If omitted, the flavor will be milder.

Can I substitute butter with margarine or coconut oil?

Butter is best for flavor and texture, but margarine can work. Coconut oil may alter the taste and consistency.

Why did my cookies spread too much?

Overmixing the dough or using very warm butter can cause spreading. Also, too much moisture in the pumpkin can affect the result.

How do I make the caramel sauce for the filling?

You can use store-bought or make a simple caramel sauce by heating sugar, butter, and cream until thickened.

Can I add pumpkin pie spice?

Yes. You can replace cinnamon and ginger with 1½ teaspoons of pumpkin pie spice if preferred.

Conclusion

Pumpkin Oatmeal Cream Pies bring together the best of fall baking—warm spices, real pumpkin, and a creamy caramel center. Whether for a festive gathering or an afternoon treat, these sandwich cookies are guaranteed to impress. Rich, soft, and perfectly sweet, they’re a seasonal indulgence worth savoring.