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Pumpkin Oatmeal Cream Pie Cookies

  • Sarah
  • 2 days ago
  • 3 min read

Updated: 18 minutes ago

You know those Little Debbie oatmeal cream pies we all grew up with? These are the cozy, fall inspired version, soft, spiced, and made with real pumpkin. No corn syrup, no mystery ingredients, just good old-fashioned from-scratch baking that fills your kitchen with that “it’s finally fall” smell.


Chewy oats, warm cinnamon and ginger, and vanilla buttercream in the middle make these cookies downright irresistible. Perfect with a mug of coffee, shared with friends, or served as a Thanksgiving dessert.






Baked oatmeal topped with chocolate chips in a black pan, held with a red-checkered cloth on a wooden surface, next to a candle.

Why I Love These Cookies

Fall is my favorite time on the homestead. The garden is winding down, leaves are turning gold, and there’s something so comforting about bringing the harvest inside. I love baking with pumpkin this time of year, it feels seasonal, cozy, and a little nostalgic.


These oatmeal cream pie cookies are one of my favorite fall treats because they combine all the things I love: a soft, spiced cookie, chewy oats, and a simple, sweet filling that feels indulgent without being overly processed. Plus, they’re fun to make with the family, even the little helpers can scoop dough or stir up the buttercream!


Oatmeal cookie sandwiches with white filling on a parchment-lined baking sheet. Brown countertop and red checkered cloth in the background.

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Pumpkin Oatmeal Cream Pie Cookies


Ingredients You’ll Need

Cookies

  • 1 cup unsalted butter, softened

  • 1 cup brown sugar, packed

  • ¼ cup organic cane sugar

  • 1 large egg

  • ⅓ cup pumpkin purée

  • 1 tsp vanilla extract

  • 1 cup all-purpose flour

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 tbsp cinnamon

  • 1½ tsp ginger

  • ½ tsp allspice

  • ¼ tsp cloves

  • 3 cups rolled oats

Filling

  • ¾ cup unsalted butter, softened

  • 1½ cups confectioners’ sugar

  • 1 tsp vanilla


Let’s Make It


  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.

  2. Cream butter and sugars; mix in egg, pumpkin, and vanilla.

  3. Whisk flour, baking soda, salt, and spices; stir into wet ingredients. Fold in oats.

  4. Scoop dough (2 tbsp each) onto sheets, 2 inches apart. Bake 10–12 min until edges are set. Cool completely.

  5. Beat filling ingredients until smooth; spread or pipe between cookies to sandwich.



Cookie dough balls with oats are on a baking sheet lined with parchment. A pumpkin, mixer, and a sugar jar are in the cozy kitchen background.

 Baking Tips & Hacks

  • Softened Butter: Using softened butter instead of melted gives the cookies a tender, slightly puffier texture, just right for sandwiching.

  • Spice it Up: I like to add a little extra cinnamon or ginger for that cozy, warm aroma. If you prefer mild spice, start with less and taste your batter.

  • Oats: Old-fashioned rolled oats give the perfect chew. Quick oats work too if you want a slightly softer texture.

  • Quick Batch: Since these don’t require chilling, you can mix up the dough, bake, and sandwich the cookies in about an hour, perfect for an impromptu afternoon treat.

  • Creative Filling: Feel free to add a pinch of cinnamon or even a touch of pumpkin spice to the buttercream for a seasonal twist.

Hand holding an oatmeal cream pie over a tray of more pies on parchment. Warm setting with a pumpkin in the blurred background.

The Recipe:




Did you try making these Pumpkin Oatmeal Cream Pie Cookies? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

 
 
 

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