Pumpkin Spice Oatmeal Cream Pie Cookies – Easy Fall Baking Recipe

Let me set the scene: the leaves outside my kitchen window turn fiery red and golden, and the unmistakable aroma of pumpkin spice wafts through the house—warm cinnamon, nutmeg, and ginger mingling with the sweetness of brown sugar. It’s the sort of scent that makes you stop mid-motion, close your eyes, and just breathe in the promise of fall. The first time I baked these pumpkin spice oatmeal cream pie cookies, it was a drizzly Saturday in October, and I remember thinking, “Well, I’m about to create something that tastes like a hug in cookie form.”

Years ago, when I was knee-high to a grasshopper, my grandma used to make classic oatmeal cream pies for every autumn picnic. But you know what? I wanted that same nostalgia—only with the unmistakable coziness of pumpkin spice. So, I started tinkering—adding real pumpkin puree, a dash of maple syrup, and a blend of spices that scream fall. I wish I’d stumbled upon this combo years ago because, honestly, it’s the kind of treat that brightens up any gloomy day and brings everyone running to the kitchen.

The family reaction was priceless. My kids couldn’t stop sneaking bites off the cooling rack, and even my husband (who claims he’s “not a sweets person”) kept coming back for seconds. These cookies have become a staple for every fall gathering, and I’ve tested them more times than I can count (in the name of research, of course!). Whether you’re planning a Pinterest-worthy bake sale, need a sweet treat for the lunchbox, or want something special for a cozy movie night, these pumpkin spice oatmeal cream pie cookies tick all the boxes. Pure, nostalgic comfort—dangerously easy to make and guaranteed to make you smile. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Pumpkin Spice Oatmeal Cream Pie Cookies Recipe

Let’s face it, there’s something magical about a cookie that’s soft, chewy, and sandwiched with creamy filling. After years of baking (and more than a few failed batches), I can promise you these pumpkin spice oatmeal cream pie cookies are the real deal. Here’s why they’re always a hit in my house—and why I know you’ll fall for them too:

• Quick & Easy: You can whip up a batch in under an hour, which is pretty fantastic for last-minute cravings or impromptu gatherings.
• Simple Ingredients: No need to drive all over town—everything you need is likely already in your pantry. Pumpkin puree, rolled oats, brown sugar, and those cozy spices.
• Perfect for Fall Occasions: Bake them for brunch, potlucks, or as a sweet snack for autumn hikes. They look gorgeous on any Pinterest cookie board, too.
• Crowd-Pleaser: Kids go wild for their creamy centers, and adults appreciate the kick of spice. They disappear fast—consider doubling the batch!
• Unbelievably Delicious: The texture is soft and chewy, the flavor is deep and warming, and the cream filling is just dreamy. Comfort food, but with a hint of sophistication.

What sets these apart? I use a blend of old-fashioned oats and quick oats for just the right chew, and a touch of maple syrup to round out the pumpkin flavor. The cream filling is extra smooth thanks to a trick I learned in pastry school—whipping softened butter with marshmallow fluff. This isn’t just another oatmeal cookie recipe; it’s my most-requested fall treat, hands down.

More than just a sweet bite, these cookies bring back memories of chilly mornings and family gatherings. They aren’t just good—they’re the kind you close your eyes for after the first taste. Healthier than store-bought, quicker than you’d expect, but with all the soul-soothing satisfaction you want. They’re also perfect for impressing guests without stressing out (I’ve served them at everything from birthday parties to neighborhood potlucks—always rave reviews!).

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold pumpkin spice flavor and a creamy, dreamy filling—without fuss. Most are pantry staples, and a few are easy to swap out if needed.

• For the Cookies:
  • Unsalted butter, softened (1/2 cup / 115g)
  • Brown sugar, packed (3/4 cup / 150g) (adds deep flavor)
  • Granulated sugar (1/4 cup / 50g)
  • Pumpkin puree (not pumpkin pie filling) (1/2 cup / 120g) – I use Libby’s for consistency
  • Egg, large (1)
  • Pure vanilla extract (1 tsp / 5ml)
  • Maple syrup (2 tbsp / 30ml) (for that extra autumn richness)
  • Old-fashioned rolled oats (1 cup / 100g)
  • Quick oats (3/4 cup / 75g)
  • All-purpose flour (1 cup / 120g)
  • Baking soda (1/2 tsp / 2g)
  • Baking powder (1/2 tsp / 2g)
  • Salt (1/2 tsp / 3g)
  • Ground cinnamon (1 1/2 tsp / 4g)
  • Ground ginger (1/2 tsp / 1g)
  • Ground nutmeg (1/4 tsp / 1g)
  • Ground cloves (1/4 tsp / 1g)
• For the Cream Filling:
  • Unsalted butter, softened (1/2 cup / 115g)
  • Powdered sugar (1 1/2 cups / 180g)
  • Marshmallow fluff (1 cup / 120g) (or use whipped cream cheese for a tangier twist)
  • Vanilla extract (1/2 tsp / 2.5ml)
  • Pinch of salt

Ingredient Tips:

• Butter: Room temperature is key for a smooth dough and creamy filling.
• Pumpkin: Use pure pumpkin puree—not pie filling. You can roast your own pumpkin, but canned is easiest.
• Oats: A mix of old-fashioned and quick oats gives a perfect chewy texture (all old-fashioned makes them too hearty, all quick can be mushy).
• Flour: For gluten-free, swap with a 1:1 gluten-free blend like Bob’s Red Mill.
• Filling: Marshmallow fluff makes it classic, but whipped cream cheese adds a tangy punch if you want to mix it up.
• Spices: Adjust the spice blend to your taste—add more cinnamon for extra warmth, or a pinch of cardamom for floral notes.

If you’re baking in summer, you can swap pumpkin for mashed sweet potato or even butternut squash for a lighter twist. Dairy-free? Use plant-based butter and coconut-based marshmallow fluff. The recipe is forgiving—play around!

Equipment Needed

• Mixing Bowls: At least two—one for wet, one for dry.
• Hand mixer or stand mixer: For creaming the butter and whipping the filling. (A sturdy whisk works in a pinch, but trust me, your arms will thank you for the mixer!)
• Baking Sheets: Heavy-duty with a rim work best—lined with parchment paper for easy cleanup.
• Cookie Scoop: For even, rounded cookies. (I use a medium 2-tablespoon scoop—if you don’t have one, two spoons work fine.)
• Rubber spatula: For folding in oats and scraping the bowl clean.
• Wire cooling rack: Helps cookies set up without getting soggy underneath.
• Offset spatula or butter knife: For spreading the cream filling neatly (but honestly, a regular spoon gets the job done).

If you’re just starting out, don’t sweat the fancy tools. I’ve made these with thrift-store bowls and a fork for mixing—just takes a little elbow grease. For budget-friendly options, you can grab baking sheets and spatulas at most dollar stores (they might not last forever, but they’ll get you through a season of cookie baking!).

Maintenance tip: If you use non-stick bakeware, hand wash gently and avoid metal utensils—they’ll last longer. I once ruined a cookie sheet by scraping stuck cookies with a knife (lesson learned!). Parchment paper is your friend here—saves time and prevents sticking every single time.

Preparation Method

1. Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Let butter come to room temperature (about 30 minutes—makes for creamier dough and filling).
2. Mix Wet Ingredients: In a large bowl, beat 1/2 cup (115g) unsalted butter, 3/4 cup (150g) brown sugar, and 1/4 cup (50g) granulated sugar until light and fluffy (2-3 minutes). Add 1/2 cup (120g) pumpkin puree, 1 large egg, 1 tsp (5ml) vanilla extract, and 2 tbsp (30ml) maple syrup. Beat until well combined—the mixture should look creamy and slightly orange.
3. Combine Dry Ingredients: In another bowl, whisk together 1 cup (100g) old-fashioned oats, 3/4 cup (75g) quick oats, 1 cup (120g) all-purpose flour, 1/2 tsp (2g) baking soda, 1/2 tsp (2g) baking powder, 1/2 tsp (3g) salt, 1 1/2 tsp (4g) cinnamon, 1/2 tsp (1g) ginger, 1/4 tsp (1g) nutmeg, and 1/4 tsp (1g) cloves.
4. Make the Dough: Gradually add the dry ingredients to the wet, mixing on low just until combined. The dough will be thick and slightly sticky—don’t overmix, or your cookies will be tough.
5. Shape Cookies: Using a medium cookie scoop (about 2 tablespoons), drop dough onto the prepared baking sheets, spacing about 2 inches apart. (If you don’t have a scoop, use two spoons to shape rough rounds.) Slightly flatten each mound with the back of a spoon—cookies spread a bit as they bake, but this step helps them stay sandwich-ready.
6. Bake: Bake for 10-12 minutes, or until edges are set and centers look just a tad underbaked. (They’ll finish setting as they cool.) If your oven runs hot, check at 10 minutes—pumpkin cookies can go from chewy to dry in a flash.
7. Cool: Let cookies rest on the sheet for 3-4 minutes, then transfer to a wire rack. They’ll firm up as they cool—don’t skip this step, or you’ll get a sticky mess!
8. Make the Filling: While cookies cool, beat 1/2 cup (115g) softened butter until smooth (1 minute). Add 1 1/2 cups (180g) powdered sugar, 1 cup (120g) marshmallow fluff, 1/2 tsp (2.5ml) vanilla, and a pinch of salt. Beat until light and fluffy (2-3 minutes).
9. Assemble: Once cookies are completely cool, spread or pipe about 1 tablespoon of cream filling onto the flat side of half the cookies. Top with the remaining cookies, pressing gently to sandwich.
10. Enjoy: The cookies are ready to eat! For best texture, let them sit for 30 minutes—this allows the filling to meld and soften the cookies slightly.

Troubleshooting Tips:

• If cookies spread too thin, chill dough for 30 minutes before baking.
• If filling is runny, add more powdered sugar (1 tablespoon at a time).
• Cookies too dry? Reduce bake time by 2 minutes next batch.

My personal tip: Bake one test cookie first to check spread and tenderness. Adjust the rest as needed—baking is a little bit of science and a lot of trial and error!

Cooking Tips & Techniques

Through a whole lot of trial, error, and (let’s be honest) some cookie casualties, here’s what I’ve learned about perfect pumpkin spice oatmeal cream pie cookies:

• Use room temperature ingredients: If your butter or eggs are too cold, the dough won’t blend smoothly. I’ve tried shortcuts, and almost always regret it—just set things out ahead of time.
• Don’t overmix: Once you add the dry ingredients, mix gently. Overworking the dough makes cookies tough instead of chewy.
• Chill if needed: If your kitchen is warm, or dough seems sticky, pop it in the fridge for 20-30 minutes. It helps control spread and keeps cookies thick.
• Test bake: I always bake a single cookie first. It’s my secret for getting that perfect texture before committing the whole batch.
• Multitasking: While cookies are baking, whip up the filling. It’s a time-saver and lets you sandwich them as soon as they’re cool.
• Common mistakes: Baking too long dries out pumpkin cookies fast. Err on the side of underbaking—they firm up on the rack.
• Consistency tips: If your cookies are inconsistent in size, use a cookie scoop. I used to eyeball it, but matching cookies make for prettier, easier sandwiches.

Personal fail: One year, I forgot the salt. The cookies tasted flat, even with all those spices. Lesson learned—never skip the salt! Little things make a big difference.

Above all, remember to have fun. Baking should be enjoyable, not stressful. If a batch comes out wonky, just call them “rustic” and move on (they’ll still taste incredible!).

Variations & Adaptations

There’s no need to stick to the script—these pumpkin spice oatmeal cream pie cookies are endlessly customizable. Here are a few tried-and-true tweaks to suit every taste and need:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. (I’ve used Bob’s Red Mill—results are just as chewy.)
• Dairy-Free: Use plant-based butter (like Earth Balance) and coconut oil-based marshmallow fluff. Sub non-dairy milk in the filling if needed.
• Seasonal Flavors: Try using sweet potato puree or butternut squash instead of pumpkin for a twist. Add dried cranberries or chopped pecans to the dough for extra fall flair.
• Flavor Boosts: Mix in white chocolate chips or a dash of cardamom for extra warmth. Sprinkle sea salt on top for a sweet-salty finish.
• Different Cooking Methods: You can make these as bars: Press dough into a lined 8×8-inch (20x20cm) pan, bake 18-20 minutes, cool, and spread filling over the top before slicing.
• Personal Favorite: Sometimes I add a teaspoon of espresso powder to the dough—makes the pumpkin and spices pop and gives a little grown-up twist. Try it if you love pumpkin spice lattes!

Allergens? Sub sunflower seed butter for nut allergies. If you want less sugar, reduce the brown sugar by 2 tablespoons—the cookies still turn out soft and flavorful. Honestly, play around and make them your own. The base recipe is forgiving!

Serving & Storage Suggestions

These pumpkin spice oatmeal cream pie cookies are best served at room temperature. The filling softens the cookies for that classic cream pie texture—pure comfort. I like to stack them neatly on a wooden board, dusted with a little extra cinnamon for a cozy look (great for photos!).

Pairings: Serve with warm apple cider, spiced chai, or a mug of pumpkin latte. If you’re going all out, add a scoop of vanilla ice cream on the side (dessert heaven!).

Storage: Store cookies in an airtight container at room temperature for up to 2 days. For longer storage, keep in the fridge for up to 5 days (just let them come to room temp before eating for best texture). You can freeze sandwiches, too—wrap tightly in plastic and store in a zip-top bag for up to 2 months. Thaw overnight in the fridge.

Reheating: If you want them warm, microwave for 10 seconds (just enough to soften the cookie and filling). Flavors deepen after a day or two—the spices and pumpkin really shine!

Nutritional Information & Benefits

Each pumpkin spice oatmeal cream pie cookie (one sandwich) has approximately:

• Calories: 220
• Fat: 10g
• Carbs: 32g
• Protein: 2g
• Fiber: 2g
• Sugar: 18g

Health Benefits: Pumpkin puree is loaded with vitamin A, fiber, and antioxidants. Oats add wholesome whole grains—great for steady energy. The recipe can be made gluten-free and dairy-free for dietary needs.

Potential allergens: Wheat, dairy, egg, and marshmallow fluff (contains egg whites). If you have sensitivities, swap with approved alternatives.

Personally, I love that these cookies feel indulgent but sneak in some real nutrition thanks to pumpkin and oats. They’re satisfying, energizing, and just the right size for a treat.

Conclusion

If you’re searching for the ultimate fall treat, these pumpkin spice oatmeal cream pie cookies are it—soft, chewy, filled with creamy goodness, and bursting with cozy flavors. They’re easy to make, customizable, and guaranteed to bring smiles (even on the dreariest autumn day!).

Don’t be afraid to tweak the spices, filling, or mix-ins to suit your own tastes. That’s the beauty of baking at home—you get to make it yours. Honestly, every time I bake these, they remind me why I love fall and why sharing treats is such pure joy.

Give these cookies a try, and let me know how you like them! Drop a comment below with your favorite variation, share your photos, or tag me if you bake them for a party. These are the cookies you’ll want on repeat all season long. Happy baking—and may your kitchen always smell like pumpkin spice!

Frequently Asked Questions

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure it’s well-drained—homemade puree can be a bit watery, which might change the dough texture. If using homemade, blot it with paper towels before measuring.

Do I have to use both old-fashioned and quick oats?

Mixing both types gives the cookies the best chewy texture. If you only have one, use old-fashioned—they’re sturdier. Quick oats work, but cookies may be softer and spread a bit more.

Can I make the cream filling ahead?

Yes! The cream filling can be made up to 2 days ahead and stored in the fridge. Let it come to room temperature and whip briefly before spreading to get it fluffy again.

How do I keep the cookies from sticking together?

If stacking for storage, layer cookies with parchment paper in between. This keeps the filling from sticking and the cookies looking nice.

Can I freeze the assembled cookies?

Yes, you can freeze them! Wrap each sandwich tightly in plastic and store in a zip-top freezer bag. Thaw in the fridge overnight, then let reach room temperature before serving for freshest taste.

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