Pumpkin Oatmeal Cream Pies

There’s something utterly irresistible about the smell of warm browned butter and pumpkin spice drifting through the kitchen — that cozy, autumnal aroma that wraps you like a soft sweater. These Pumpkin Oatmeal Cream Pies marry chewy, warmly spiced oatmeal cookies with a luscious cream-cheese–maple filling. Each bite gives you slightly crisp edges, a tender, cakey middle, and a sweet, tangy center that melts on your tongue.

This is the kind of recipe that turns ordinary mornings into small celebrations, makes a beautiful contribution to cookie swaps and holiday gatherings, and also doubles as an indulgent afternoon pick-me-up. If you love filled desserts, you might also enjoy the creamy richness of our banana bread with sour cream — it’s another recipe built on comfort and texture.

At once nostalgic and elevated, these pies are perfect for cozy weekend breakfasts, festive dessert tables, or packaged as thoughtful edible gifts.

At a Glance

Prep Time: 25 minutes (plus time to brown butter and cool)
Cook Time: 10 minutes per batch
Total Time: 1 hour 15 minutes (includes brief chilling/assembly)
Servings: 12 sandwich cookies (about 24 cookies)
Difficulty Level: Intermediate — straightforward steps, requires attention to browning butter and cooling before assembly

Nutrition Highlights

Estimated nutrition per serving (1 sandwich; recipe yields 12). These are approximate values calculated using standard ingredient databases and USDA FoodData Central reference values. Actual numbers will vary with brand choices and exact portioning.

Calories: ~560 kcal
Protein: ~7 g
Carbohydrates: ~72 g
- Sugars: ~30 g
- Dietary Fiber: ~3–4 g
Fat: ~28 g
- Saturated Fat: ~13–15 g
Sodium: ~200–300 mg

Note: These are estimates for guidance only. For medical or strict dietary needs, consult detailed labels or nutrition tools and consider authoritative sources such as the USDA FoodData Central, CDC guidance on healthy eating, or your healthcare provider.

Why You’ll Love It

Warm, nostalgic flavor: Browned butter plus pumpkin spice creates a deep, toasty aroma and warm fall flavors that feel both comforting and sophisticated.
Textural contrast: Chewy oat cookies with slightly crisp edges sandwich a silky cream-cheese filling — every bite is layered and satisfying.
Crowd-pleasing and giftable: These assemble beautifully into sandwich cookies that travel well (with proper storage), making them ideal for parties, cookie exchanges, or hostess gifts.
Seasonal but versatile: They’re a fall favorite but work anytime you crave pumpkin — easy to make year-round with canned pumpkin puree.
Make-ahead friendly: You can bake the cookies ahead and keep filling refrigerated; they’re excellent for planning when you’re serving a crowd.

How to Make Pumpkin Oatmeal Cream Pies

Ingredients

20 tbsp (about 1 1/4 cups / 284 g) unsalted butter, browned and divided (reserve ~2 tbsp for the filling)
1 1/2 cups (190 g) all-purpose flour
1 tbsp chai spice or pumpkin spice blend
1 tsp baking soda
1/2 tsp fine sea salt
3/4 cup (150 g) light brown sugar, packed
3/4 cup (150 g) granulated sugar
1 large egg yolk
1 cup (240 g) pumpkin puree
2 tsp vanilla extract
2 1/4 cups (about 225 g) old-fashioned rolled oats

For the frosting/filling:

8 oz (226 g) cream cheese, softened
~2 tbsp of the reserved browned butter (cooled)
2 cups (240 g) powdered sugar, sifted (adjust for sweetness/consistency)
1/2 tsp maple extract (or 1 tsp pure maple syrup)
Pinch of salt (optional, to balance sweetness)

Optional ingredients & substitutions:

Vegan: Use vegan butter (for browning), vegan cream cheese, and a flax “egg” (1 tbsp flaxseed meal + 2.5 tbsp water, rested) in place of the egg yolk.
Gluten-free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
Lower sugar: Reduce powdered sugar in the filling or use a 1:1 sugar replacement suitable for baking (note texture changes).
Spice variations: Use 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp cloves if you prefer a more defined spice profile.

Directions

Preheat and prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
Brown the butter: In a medium saucepan, melt the 20 tbsp butter over medium heat. Continue cooking, swirling occasionally, until the butter foams and the milk solids turn golden brown and smell nutty (watch closely to avoid burning). Remove from heat and let cool slightly. Reserve about 2 tbsp for the filling and use the rest for the dough.
- Tip: Transfer browned butter to a heatproof bowl so it stops cooking on the hot pan.
Combine wet ingredients: In a large mixing bowl, whisk together the cooled browned butter with both sugars until mostly combined. Beat in the egg yolk, pumpkin puree, and vanilla extract until smooth and uniform.
Whisk dry ingredients: In another bowl, whisk together the all-purpose flour, chai/pumpkin spice blend, baking soda, and sea salt.
Mix dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the rolled oats until evenly incorporated. Avoid overmixing — you want a cohesive but slightly sticky dough.
Portion and bake: Drop rounded tablespoons (or use a small cookie scoop) of dough onto the prepared baking sheets, spacing about 2 inches apart. Gently flatten each mound slightly with the back of a spoon — these cookies spread minimally but a small flattening ensures even baking.
Bake: Bake for about 10 minutes, or until edges are lightly golden and centers look set. Rotate sheets halfway if baking multiple trays.
- Doneness cue: Edges will be set and lightly browned while centers remain soft — they firm as they cool.
Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before filling.
Make the filling: In a medium bowl, beat the softened cream cheese with the reserved browned butter until smooth. Gradually add powdered sugar and beat until light and fluffy. Mix in the maple extract and a pinch of salt to taste. If the filling is too stiff, add a teaspoon of milk at a time; if too thin, add a bit more powdered sugar.
Assemble sandwiches: Match cookies into pairs of similar size. Once completely cooled, spread or pipe about 1–2 tablespoons of filling onto the bottom side of one cookie and sandwich with its pair, pressing gently to spread the filling to the edges.
Chill briefly (optional): For neater slicing and less filling ooze, chill assembled sandwiches for 15–20 minutes before serving.

Practical tips:

Avoid over-browning: Browned butter develops quickly; remove from heat when it’s a deep amber and aromatic.
Don’t overmix flour into the batter — overworking develops gluten and can toughen cookies.
Cool cookies completely before filling to prevent filling from melting.
If you want perfectly round, uniform cookies, chill scooped dough for 10–15 minutes before baking.

Best Pairings

With warm beverages: Serve alongside a spiced latte, chai tea, or a robust coffee — the spices and maple filling shine with hot drinks.
Breakfast treat: Split and warm lightly, then spread with a dab of butter for a cozy morning indulgence.
Dessert plate: Pair with vanilla ice cream or a scoop of maple walnut ice cream for an elevated dessert.
For contrast: Serve with bright citrus segments or a small bowl of tart cranberry compote to cut the richness.

If you enjoy retro-inspired cream fillings, try pairing these with a dense chocolate bar or a small square of Boston Cream Fudge for a nostalgic dessert duo.

Keeping it Fresh

Room temperature: Store in an airtight container at room temperature for 1–2 days (if your kitchen is cool and filling is not too soft).
Refrigeration: For best safety and texture with the cream-cheese filling, refrigerate assembled sandwiches for up to 5–7 days.
Freezer: Assemble or freeze unfilled cookies. Unfilled cookies freeze up to 3 months wrapped tightly; assembled sandwiches freeze up to 2 months—thaw in the refrigerator overnight.

Insider Secrets

Browning butter correctly is the flavor key: brown until nutty and aromatic, not burnt. That toasty note is what transforms ordinary cookies into something unforgettable.
Reserve a little browned butter for the filling: it ties the flavor of cookie and filling together beautifully.
Oat texture: Use old-fashioned rolled oats (not quick oats) for substantial chew and structure. If you want a more tender cookie, pulse half the oats once in a food processor for a finer crumb.
Filling texture: Sift powdered sugar to avoid lumps and start with less; add more to reach a spreadable consistency.
Even sandwiches: Pair similarly sized cookies and chill briefly before packaging to prevent smearing.

Fun Flavor Ideas

Maple-Pecan Twist: Fold 1/2 cup chopped toasted pecans into the dough and add 1/2 tsp extra maple extract to the filling.
Vegan Version: Use vegan butter to brown, a flax “egg,” and vegan cream cheese; swap powdered sugar if needed (check brand for vegan status).
Chocolate-Dipped Edges: After assembling, dip half of each sandwich in melted dark chocolate and let set for a bakery-style finish.
Spiced Orange: Add 1 tsp orange zest to the dough and 1/4 tsp orange extract to the filling for a bright citrus lift.

Recipe Q&A

Q: Can I make the cookies without browning the butter?
A: Yes — you can use melted butter cooled slightly, but you’ll miss the nutty, caramelized depth that brown butter provides. If short on time, melted butter still yields tasty cookies.

Q: My filling is too loose — how do I fix it?
A: Chill the filling for 10–15 minutes, then add more powdered sugar a tablespoon at a time until it firms up. Alternatively, chill assembled sandwiches briefly to set.

Q: How do I keep the cookies from becoming too hard?
A: Don’t overbake — remove when edges are lightly golden and centers look set. Store with a slice of bread or apple wedge in an airtight container to retain moisture for a day or two (remove the slice before serving).

Q: Can I freeze already-assembled sandwiches?
A: Yes — wrap individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight.

Q: What’s the best way to transport these for a party?
A: Stack in a single layer with parchment between layers to prevent sticking. Keep chilled until just before serving if the event is warm.

Conclusion

If you’re ready to bake something that tastes like fall in every bite, these Pumpkin Oatmeal Cream Pies are welcoming, textured, and delightfully crowd-pleasing — a recipe to return to through the season and beyond. For more inspiration and comparison recipes, see this classic take on the same idea at Sally’s Baking Pumpkin Oatmeal Cream Pies, or browse a tried-and-true variation at Two Peas and Their Pod Pumpkin Oatmeal Cream Pies.

Try the recipe, share your photos and tips, and tell our community how you personalized your pies — I can’t wait to hear about your batches!