Spiced Pumpkin Oatmeal Cream Pies

Welcome to the ultimate autumn indulgence: Homemade Pumpkin Oatmeal Cream Pies! These delightful treats are a seasonal reimagining of the classic Little Debbie-style oatmeal cream pies, offering a perfect blend of nostalgic comfort and vibrant fall flavors. Imagine soft, chewy oatmeal cookies infused with fragrant pumpkin puree and warm spices, sandwiched together with a luscious, creamy marshmallow filling. It’s a symphony of textures and tastes that captures the very essence of the autumn season.

While the original oatmeal cream pie has long been a lunchbox favorite and a beloved snack for all ages, this pumpkin version elevates the experience to new heights. By incorporating real pumpkin puree and a thoughtful blend of pumpkin pie spices into the cookie dough, we create a treat that’s not only incredibly delicious but also perfectly suited for fall gatherings, holiday dessert tables, or simply a cozy evening snack. Share these simple yet spectacular homemade delights with your friends and family, and watch their faces light up with joy. These aren’t just cookies; they’re a celebration of autumn’s bounty and the simple pleasure of baking.

Why These Pumpkin Oatmeal Cream Pies Are an Absolute Must-Try

These pumpkin-spiced sandwich cookies are more than just a dessert; they are an experience. Here’s why this recipe stands out and promises to become a new fall tradition:

1. Harmonious Pumpkin Spice Flavor: Unlike some pumpkin desserts that can be overwhelmingly sweet or spice-heavy, these cookies strike a perfect balance. The pumpkin flavor is distinct yet gentle, allowing the comforting essence of oatmeal to shine through. Enhanced by cinnamon, nutmeg, and a generous hint of pumpkin pie spice, each bite delivers a warm, inviting flavor profile that encapsulates fall without overpowering your palate. It’s the best of both worlds: a classic oatmeal cookie with a delightful autumnal twist.
2. Irresistibly Creamy Marshmallow Filling: The heart of any great cream pie is its filling, and ours is simply divine. A rich, buttery marshmallow creme filling provides the perfect sweet and creamy counterpoint to the spiced oatmeal cookies. Its light, airy texture and delicate sweetness melt in your mouth, creating a luxurious mouthfeel that perfectly complements the chewy cookie. This filling isn’t just an addition; it’s an integral part of the pie’s overall appeal, making each sandwich a truly decadent experience.
3. Surprisingly Simple and Stress-Free Recipe: Despite their impressive appearance and gourmet taste, these pumpkin oatmeal cream pies are remarkably easy to make. We’ve designed this recipe to be straightforward, requiring no advanced baking skills. It’s the ideal project for a busy fall weekend, allowing you to whip up a batch of these delectable treats without any undue stress. This accessibility means you can enjoy fresh, homemade goodness more often, delighting everyone with minimal effort.

These cream-filled cookies are universally appealing, making them a fantastic dessert for any occasion. Whether you’re packing them in school lunches, serving them at a festive gathering, or enjoying them as an after-dinner treat, they are guaranteed to be a hit with both children and adults alike. Their comforting flavors and satisfying texture make them a delightful choice for everyone.

Expert Tips for Crafting Perfect Pumpkin Oatmeal Cream Pies

Achieving bakery-quality pumpkin oatmeal cream pies at home is entirely within reach with these essential tips. Follow these guidelines closely to ensure your cookies turn out perfectly soft, flavorful, and beautifully structured, just like the ones pictured:

• Choose the Right Oats: For the best texture and chewiness in your cookies, always opt for old-fashioned rolled oats. These larger, thicker flakes retain their shape better during baking, contributing to a more substantial and satisfying cookie. Quick oats, on the other hand, are cut into smaller pieces and can result in a more “oaty” or mushy texture, losing some of that delightful chewiness that defines a great oatmeal cream pie.
• Control Pumpkin Moisture: Pumpkin puree, especially canned varieties, can carry a significant amount of moisture. To prevent your cookie dough from becoming too wet and ensure a firm yet tender cookie, it’s crucial to reduce this excess moisture. Before mixing, spread your pumpkin puree thinly on a dinner plate and gently press it with several layers of paper towels (using two at a time) to absorb any extra liquid. Repeat this process a few times until the paper towels no longer soak up much moisture. This step is vital for achieving the correct dough consistency and concentrated pumpkin flavor without adding unwanted liquid.
• Flattening the Cookie Dough: Unlike many cookie doughs that spread considerably in the oven, pumpkin and oat-rich doughs tend to hold their shape more. To ensure your cookies bake into flat, round discs perfect for sandwiching, gently flatten each dough ball with your fingers before baking. Aim for a diameter of about 2.5 inches if you’re using a small cookie scoop. This slight flattening helps them bake evenly and ensures they are the ideal size and shape for your cream pies.
• Refine the Edges: After flattening your cookie dough balls, you might notice the edges appear slightly cracked. For a more professional and rounded finish, lightly press the edges of each flattened dough disc inward. This small detail helps to create smooth, uniform cookies that look as good as they taste and are easier to assemble into perfect sandwiches.
• Mastering the Bake Time: Pumpkin cookies, due to their moisture content and ingredients, require a slightly different baking approach than traditional cookies. They won’t typically achieve a golden-brown edge, so don’t wait for that visual cue. Instead, focus on the center: the cookies are done when they appear set in the middle and no longer look wet or shiny. Underbaked pumpkin oatmeal cookies will be too soft and prone to falling apart when you try to assemble them into sandwiches. A slightly longer bake time ensures they are sturdy enough to hold their creamy filling.

Assembling and Decorating Your Pumpkin Oatmeal Cream Pies

The final touches are what transform your delicious cookies into stunning cream pies. Follow these steps for an aesthetically pleasing and structurally sound dessert:

First, before you begin frosting, take a moment to sort your cooled cookies into pairs. Since cookies can vary slightly in size and shape after baking, matching them up ensures that each sandwich pie looks cohesive and is easier to handle. Try to find two cookies that are as close in size and thickness as possible for each pair.

For piping the frosting, a Wilton tip 1M is highly recommended. This large, open star tip creates beautiful, swirled patterns that give your cream pies a professional, inviting look. If you don’t have a piping bag and tip, a small cookie scoop can also work well to dollop frosting onto one cookie, which you can then gently spread. However, the piping method definitely adds that extra touch of elegance and presentation.

A crucial step for perfect cream pies is to freeze them briefly after assembly. Place the decorated cookies in the freezer for about 10 minutes. This quick chill allows the marshmallow creme frosting to set properly, preventing it from squishing out messily when bitten into. It creates a much cleaner eating experience and helps maintain the integrity of your beautiful cookie sandwiches.

You’ll find that these cookies are best enjoyed when chilled directly from the refrigerator. Not only does the cold temperature help keep the frosting firm and prevent squishing, but it also remarkably enhances the pumpkin flavor in the cookies. The cooler temperature allows the spices and pumpkin notes to become more pronounced, delivering an even richer and more satisfying taste with every bite.

Frequently Asked Questions About Pumpkin Cream Pies

We’ve gathered answers to some of the most common questions about making and enjoying these delightful pumpkin oatmeal cream pies:

Can I use homemade pumpkin puree in this recipe?

While homemade pumpkin puree can be a wonderful ingredient, it’s generally not recommended for this particular recipe. Homemade purees tend to have a much higher and often inconsistent moisture content compared to commercial canned pumpkin puree. This variability in moisture can significantly affect the cookie dough’s consistency, potentially leading to cookies that are too wet, spread too much, or don’t bake correctly. For reliable results and a consistent texture, we strongly advise using a high-quality canned pumpkin puree, such as Libby’s, which offers a dependable moisture level.

Do these taste like Little Debbie’s Oatmeal Creme Pies?

Absolutely, but with a fantastic pumpkin twist! This recipe was lovingly inspired by the classic Little Debbie Oatmeal Creme Pies, aiming to capture that beloved soft cookie and creamy filling combination. However, our homemade version takes it a step further by using fresh, high-quality ingredients and omitting artificial preservatives. The addition of real pumpkin puree and a blend of warm spices elevates the flavor profile, making them even more delectable and satisfying than the store-bought counterpart. Expect that familiar nostalgic comfort, enhanced by the irresistible taste of fall.

Can the cookie dough balls be frozen for later?

Yes, they can! Freezing the raw cookie dough balls is an excellent way to prepare ahead and enjoy freshly baked cookies whenever a craving strikes. Simply scoop the dough into balls, roll them in sugar as instructed, and then place them on a baking sheet lined with parchment paper. Flash freeze them until firm, then transfer the frozen dough balls to an airtight container or a freezer-safe bag. They can be stored in the freezer for up to 30 days. When you’re ready to bake, let the cookie dough balls thaw at room temperature for about 30 minutes to an hour before flattening and baking as usual.

How should I store the finished pumpkin oatmeal cream pies?

To maintain their freshness and delightful texture, these pumpkin oatmeal cream pies should be stored in an airtight container in the refrigerator. When stored properly, they will remain delicious for up to 5 days. Keeping them chilled also helps the marshmallow creme filling stay firm and prevents it from softening too much.

For longer storage, these cream pies freeze beautifully. Arrange them in a single layer in an airtight freezer-safe container or a freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 30 days. When you’re ready to enjoy, simply remove them from the freezer and let them thaw in the refrigerator or at room temperature for a softer cookie experience.

Explore More Delightful Pumpkin Recipes

If you’ve fallen in love with the flavors of these pumpkin oatmeal cream pies, you’re in for a treat! The versatility of pumpkin in baking knows no bounds. Discover more ways to incorporate this delicious autumn ingredient into your repertoire with these other fantastic recipes:

• Pumpkin Caramel Cookies: A heavenly combination of spiced pumpkin cookies and gooey caramel.
• Pumpkin Cream Cheese Bread: A moist, flavorful bread swirled with a rich cream cheese filling.
• Pumpkin Cheesecake: A decadent, creamy cheesecake bursting with pumpkin spice.
• Pumpkin Cream Cheese Muffins: Fluffy muffins with a delightful cream cheese swirl, perfect for breakfast or a snack.
• Chewy Pumpkin Snickerdoodle Cookies: A classic snickerdoodle infused with pumpkin and rolled in cinnamon sugar for an irresistible chewy texture.

We hope you thoroughly enjoy baking and savoring these incredible pumpkin oatmeal cream pies. Your feedback is invaluable, so please consider leaving a STAR REVIEW if you loved this recipe! We also love seeing your creations, so make sure to tag us on Instagram @stephaniesweettreats. For more inspiring baking ideas and sweet treats, be sure to follow us on Pinterest.

Pumpkin Oatmeal Cream Pies Recipe

Rated 5 out of 5 stars based on 2 reviews.

Author: Stephanie Rutherford

These pumpkin oatmeal cream pies are the pumpkin version of oatmeal cream pies, like Little Debbies! They are pumpkin spice oatmeal cookie sandwiches with a marshmallow creme filling.

Prep Time: 1 hour | Cook Time: 11 minutes | Total Time: 1 hour 11 minutes

Servings: 18 cookie sandwiches

Ingredients

For the Pumpkin Oatmeal Cookies

• 1 3/4 cups All-purpose flour
• 1 1/2 cups Old fashioned oats
• 1 tsp Baking powder
• 1 tsp Salt
• 2 tsp Ground cinnamon
• 2 tsp Pumpkin pie spice
• 1/4 tsp Ground nutmeg
• 1 cup Unsalted butter, melted
• 3/4 cup White granulated sugar
• 3/4 cup Brown sugar, packed light or dark
• 1 tsp Pure vanilla extract
• 1 cup Pumpkin puree
• 1 Egg yolk, room temperature
• 1/3 cup White granulated sugar, for rolling the cookie dough balls

For the Marshmallow Creme Frosting

• 1 1/2 cup Unsalted butter, room temperature
• 7 oz Marshmallow creme
• 1 tsp Pure vanilla extract
• 1 cup Powdered sugar, sifted
• Pinch of salt

Instructions

To Make the Pumpkin Oatmeal Cookies:

1. In a medium bowl, sift together the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Stir in the oats. Set aside.
2. Spread the pumpkin puree on a dinner plate. Using 8 sheets of paper towels (two at a time), gently press down on the pumpkin to absorb excess moisture. Repeat this process 4 times until most of the moisture is absorbed.
3. In a large bowl, combine the melted butter, granulated sugar, brown sugar, vanilla extract, prepared pumpkin puree, and egg yolk. Whisk until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix the dough.
5. Preheat your oven to 350℉ (175°C). Line two cookie sheets with parchment paper. Allow the cookie dough to rest for 10 minutes before scooping. Pour the 1/3 cup of white granulated sugar into a small bowl for rolling.
6. Using a small cookie scoop, portion out the dough. Roll each dough ball thoroughly in the granulated sugar. Place approximately 12 cookie dough balls per cookie sheet. Use your fingers to gently flatten each cookie dough ball to about 2 1/2 inches in diameter.
7. Bake for 10-12 minutes, or until the cookies appear set in the middle. Remember, these pumpkin cookies will not turn golden brown around the edges like typical cookies, so rely on the set center as your indicator.
8. Allow the baked cookies to cool on the hot baking sheet for 4 minutes before carefully transferring them to a wire rack to cool completely.

To Make the Marshmallow Creme Frosting:

1. In a medium bowl, sift the powdered sugar. Set aside.
2. Using an electric mixer, beat the room temperature unsalted butter on high speed for 2 minutes until light and fluffy. Add in the marshmallow creme and continue to mix for one more minute.
3. Gradually add the sifted powdered sugar to the butter mixture, mixing on low speed until just combined. Scrape down the sides of the bowl with a rubber spatula. Add in the vanilla extract and a pinch of salt. Mix on high speed again until the frosting is light and fluffy.
4. Once the cookies are completely cool, organize them into pairs, matching similar sizes. Take one cookie, flip it upside down, and pipe a generous amount of frosting onto its flat side. A Wilton tip 1M works perfectly for this. Leave a small edge around the cookie, as the frosting will spread slightly when the top cookie is placed on it.
5. Gently place the matching top cookie on the frosting, pressing down lightly to create your sandwich pie.
6. For best results, place the assembled pumpkin oatmeal cream pies in the freezer for 10 minutes to allow the frosting to set. Store the finished pies in the refrigerator and serve them chilled for an enhanced flavor and firmer frosting.

Notes

Flour: To ensure your cookies have the correct texture and don’t dry out, always measure flour by spooning it into your measuring cup and leveling it off, or use a kitchen scale for precise measurement. Compacted flour can lead to a dense, dry cookie.

High Altitude Baking: If you are baking at high altitudes, you may need to add an extra 2 tablespoons of all-purpose flour to the recipe to achieve the desired consistency.

Temperature of Ingredients: For optimal mixing and texture, pull out dairy ingredients (butter, egg) approximately 2 hours before baking to allow them to reach room temperature.

Nutrition Information (per cookie sandwich)

• Calories: 422kcal
• Carbohydrates: 53g
• Protein: 3g
• Fat: 27g
• Saturated Fat: 16g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 7g
• Trans Fat: 1g
• Cholesterol: 79mg
• Sodium: 161mg
• Potassium: 90mg
• Fiber: 2g
• Sugar: 28g
• Vitamin A: 2922IU
• Vitamin C: 1mg
• Calcium: 42mg
• Iron: 1mg