Cozy Chaos in Every Bite: Pumpkin Oatmeal Cream Pies – A Cozy Fall Cookie Recipe You’ll Want on Repeat

Forget pumpkin spice lattes—this is the upgrade your fall has been begging for. We’re talking plush pumpkin oatmeal cookies hugging a cloud of cinnamon-maple cream like they were made for each other. These sandwich cookies taste like a sweater-weather hug and deliver that “wow, you baked these?” moment in under an hour.

Low effort, high payoff, ridiculously snackable. If comfort food had a LinkedIn, this would be its headline.

The Secret Behind This Recipe

The magic is in the texture trifecta: chew from the oats, moisture from the pumpkin, and structure from a strategic combo of butter and brown sugar. We keep the pumpkin puree in check so the cookies stay tender, not cakey.

A little cornstarch and a rest time help the dough hold its shape, while molasses adds that bakery-level depth you can’t quite place but absolutely crave. Then there’s the filling. A whipped cream cheese-butter duo flavored with maple and cinnamon delivers a frosting that’s stable enough to sandwich, but soft enough to melt into the cookie with every bite.

Translation: no dry, crumbly nonsense—just cozy, creamy harmony.

What You’ll Need (Ingredients)

• For the cookies:
• 1 1/2 cups old-fashioned rolled oats
• 1 1/4 cups all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1 tablespoon molasses (optional but recommended)
• For the filling:
• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 3/4 to 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons maple syrup (or 1/2 teaspoon maple extract)
• 1/2 teaspoon ground cinnamon
• Pinch of salt

How to Make It – Instructions

1. Preheat and prep. Heat oven to 350°F (175°C). Line two baking sheets with parchment. This keeps cookies from spreading like a bad rumor.
2. Whisk dry ingredients. In a bowl, whisk flour, cornstarch, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

   Stir in oats. Set aside.

3. Cream the fats and sugars. Beat butter, brown sugar, and granulated sugar on medium for 2 minutes until fluffy. Add egg yolk, pumpkin puree, vanilla, and molasses; mix until smooth.

   It may look slightly curdled—no panic.

4. Combine. Add the dry mix to the wet and beat on low just until combined. Don’t overmix unless you enjoy tough cookies (you don’t).
5. Rest the dough. Let the dough sit 10 minutes. This hydrates the oats and curbs spread for thicker, chewier cookies.
6. Scoop. Use a 1 1/2-tablespoon scoop to portion the dough onto sheets, spacing 2 inches apart.

   Aim for equally sized mounds for perfect sandwich partners.

7. Bake. Bake 9–11 minutes until edges are set and centers look slightly soft. They’ll firm as they cool. Overbaking = sad pies, FYI.
8. Cool completely. Let cookies cool on the sheet 5 minutes, then transfer to a rack.

   They must be fully cool before filling or the frosting will melt and run like it owes someone money.

9. Make the filling. Beat cream cheese and butter until smooth and fluffy, about 2 minutes. Add powdered sugar, vanilla, maple, cinnamon, and salt. Beat until light and spreadable.

   Adjust powdered sugar to your preferred thickness.

10. Assemble. Pair cookies by size. Pipe or spoon 1–2 tablespoons of filling onto the flat side of one cookie. Top with its twin and gently press to spread the filling to the edges.
11. Set and serve. For clean edges, chill assembled pies 20 minutes.

    Then devour responsibly (or not).

Storage Tips

• Room temp (short term): Store in an airtight container up to 1 day if your kitchen is cool. The filling is stable but perishable.
• Refrigerator: Keeps 4–5 days in a sealed container. Let sit at room temp 10–15 minutes before serving for best texture.
• Freezer: Freeze assembled pies on a tray until solid, then bag for up to 2 months.

  Thaw in the fridge overnight. Alternatively, freeze plain cookies and make the filling fresh for peak fluff.

• Layer smart: Use parchment between layers to avoid cookie-on-cookie smush.

Why This is Good for You

• Pumpkin power: Pumpkin brings vitamin A, fiber, and moisture—so you can cut some fat without sacrificing tenderness. Nutritious and delicious?

  Wild.

• Oats for the win: Rolled oats add whole-grain fiber and a satisfying chew that keeps these from feeling like sugar bombs.
• Reasonable sweetness: Brown sugar plus molasses gives deep flavor, so you don’t need to overdo the sugar. Flavor efficiency, IMO.
• Built-in portion control: Sandwich cookies satisfy with one piece. Unless you eat three.

  No judgment.

Pitfalls to Watch Out For

• Using pumpkin pie filling. It’s pre-sweetened and spiced. You want plain pumpkin puree. Labels matter.
• Overmixing the dough. This develops gluten and leads to tough, bready cookies.

  Mix just to combine.

• Overbaking. The cookies should look slightly underdone in the center when you pull them. They finish on the sheet.
• Warm cookie assembly. If the cookies aren’t cool, the frosting slides and the edges get messy. Chill a few minutes if needed.
• Runny filling. If your filling is soft, add more powdered sugar or chill it 10 minutes before assembling.

Mix It Up

• Chai spice twist: Swap cinnamon/nutmeg/ginger for 2 teaspoons chai spice blend.

  Instant tea-party vibes.

• Brown butter boost: Brown the butter for the cookie dough and let it cool before using. Adds toasty, nutty depth.
• Maple pecan crunch: Fold 1/2 cup finely chopped toasted pecans into the dough or sprinkle on the filling edges.
• Raisin or cranberry pop: Mix in 1/2 cup golden raisins or dried cranberries for tart-sweet bursts.
• Reduced sugar: Cut granulated sugar by 2 tablespoons and powdered sugar by 1/4 cup if you prefer less sweet. Flavor will still shine.
• Dairy-free option: Use plant-based butter and dairy-free cream cheese; ensure they’re block-style for stability.
• Gluten-free route: Use a 1:1 gluten-free flour blend and certified GF oats.

  Chill dough 20 minutes for best structure.

FAQ

Can I make the cookies ahead and fill later?

Yes. Bake and cool the cookies, then store airtight at room temp for 24 hours or refrigerate up to 3 days. Fill the day you plan to serve for peak freshness.

How do I get perfectly even cookies for sandwiching?

Use a consistent scoop size and flatten the dough slightly with damp fingers before baking.

Pair cookies by size after cooling, and rotate the top cookie to align edges neatly.

My dough seems sticky—is that normal?

Yes. Pumpkin adds moisture. The 10-minute rest helps; if still sticky, chill the dough for 15 minutes or lightly dampen your hands when scooping.

What if I don’t have maple syrup?

Use honey plus a tiny splash of vanilla, or 1/4 teaspoon maple extract.

You can also skip it and add an extra 1/2 teaspoon vanilla—the cinnamon will still carry the flavor.

Can I make them smaller for a crowd?

Totally. Use a 1-tablespoon scoop and bake 7–9 minutes. Add just a tablespoon of filling per pie.

They’re “mini” and dangerously poppable, consider yourself warned.

How do I keep the filling from being too sweet?

Add a squeeze of lemon juice or a pinch more salt to balance. You can also reduce powdered sugar slightly and beat a minute longer for a fluffy, stable texture.

Are quick oats okay?

In a pinch, yes, but the texture will be softer and less chewy. Rolled oats deliver the best bite.

The Bottom Line

Pumpkin Oatmeal Cream Pies are the dessert equivalent of a fireplace: warm, cozy, and highly addictive.

With chewy spiced cookies and a maple-cinnamon cream that tastes like fall on a spoon, they’re easy enough for weeknights but special enough for holidays. Bake a batch, stash a few in the freezer, and prepare for repeat requests. Consider this your fall signature move.