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Pumpkin Spice Oatmeal Cream Pies

Pumpkin spice oatmeal cream pies with buttery, oat-studded cookies sandwiching a thick, fluffy cinnamon cream filling. Bake at 375°F until lightly golden, then cool completely for neat filling that spreads to the edges.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 sandwich cookies
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For oatmeal cookies
  • 1.5 cup flour
  • 2.5 cup rolled oats
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup butter
  • 1 cup brown sugar
  • 0.33 cup pumpkin blotted dry
  • 2 eggs
  • 1 tsp vanilla
For cream filling
  • 0.5 cup unsalted butter softened
  • 4 oz cream cheese softened
  • 3 cup powdered sugar
  • 2 tsp cinnamon
  • 0.5 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 1 tbsp milk as needed, 1-2 tbsp

Equipment

  • 1 sheet pan

Method
 

Make the oatmeal cookie dough
  1. Beat butter and brown sugar until creamy, then beat in blotted pumpkin, eggs, and vanilla until smooth.
  2. In a separate bowl, fold the oats and flour mixture into the wet ingredients until a thick dough forms.
  3. Scoop 2-tablespoon rounds of dough onto a sheet pan, leaving space between cookies.
  4. Bake at 375°F for 10-12 minutes, until edges look set and lightly golden.
  5. Cool the cookies completely on the baking surface before filling.
Make the cream filling and assemble pies
  1. Beat softened unsalted butter and cream cheese until smooth, then beat in powdered sugar until very fluffy.
  2. Mix in cinnamon, pumpkin pie spice, and vanilla, adding milk 1 tablespoon at a time until the filling is spreadable.
  3. Match cookies in pairs by size, then spread generous filling between each pair.
  4. Press gently to spread filling to the edges, then let the pies set briefly before serving.

Notes

Pro tip: blot the pumpkin well so the cookie dough bakes up thick and doesn’t spread. Store assembled pumpkin spice oatmeal cream pies in an airtight container in the refrigerator for up to 4 days; freezer: no for best texture, though you can freeze unfilled baked cookies for up to 2 months. For a lighter option, use reduced-fat cream cheese and butter stick baking-style (texture may be slightly softer).