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Pumpkin Oatmeal Cream Pies Easy Fall Dessert Recipe

Pumpkin Oatmeal Sandwich Cookies with Cream Cheese Frosting

Soft, spiced Pumpkin Oatmeal Cookies filled with a luscious cream cheese frosting—these sandwich cookies are cozy, chewy, and full of fall flavor. Perfect for pumpkin lovers, they’re an irresistible treat for Thanksgiving dessert tables or autumn baking sessions.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 18 sandwich cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Pumpkin Oatmeal Cookies
  • 0.33 cup pumpkin puree (not pie filling), blotted dry
  • 1 cup all-purpose flour
  • 1 tsp cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened (not melted)
  • 0.75 cup brown sugar
  • 0.5 cup granulated sugar
  • 1 tbsp molasses or honey
  • 1 tsp vanilla extract
  • 1 large egg yolk
  • 1 cup quick oats or large rolled oats
Cream Cheese Frosting
  • 0.5 cup unsalted butter, softened
  • 4 oz cream cheese, full-fat brick style
  • 2-3 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 tbsp whipping cream or milk, if needed

Method
 

  1. Make the Pumpkin Oatmeal Cookies: Preheat oven to 350°F (180°C) and line cookie sheets with parchment paper. Blot the pumpkin puree with paper towels to remove excess moisture and set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Set aside.
  3. In a large bowl, beat together the butter, brown sugar, and granulated sugar until creamed and smooth. Add pumpkin puree, vanilla extract, molasses (or honey), and egg yolk; mix until combined.
  4. Gradually mix in the dry ingredients on low speed until incorporated. Stir in oats until evenly distributed.
  5. Using a cookie scoop, form 1–1.5 tablespoon-sized dough balls. Place 2 inches (5 cm) apart on prepared baking sheets. Bake for 7–10 minutes, or until tops are set. Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
  6. Make the Cream Cheese Frosting: In a large bowl, beat butter until smooth, then add cream cheese and continue beating until creamy. Add 2 cups powdered sugar, vanilla extract, and salt, mixing on low speed at first, then increasing to medium until combined. Add more powdered sugar (up to 3 cups total) to reach desired consistency. If needed, add 1 tablespoon of whipping cream for smoothness.
  7. Assemble the Cookies: Once cookies are fully cooled, spread 1–1½ tablespoons of frosting on the bottom of one cookie and sandwich with another cookie on top. Repeat until all cookies are filled. Serve immediately or refrigerate to firm the filling.

Notes

Store assembled sandwich cookies in an airtight container in the refrigerator for up to 4 days. To make ahead, bake and cool the cookies, store them unfrosted, and fill before serving. For a lighter version, use reduced-fat cream cheese or a thinner glaze instead of frosting.