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Pumpkin Oatmeal Cream Pies Fun Fall Baking & September Dessert Recipes

Pumpkin Oatmeal Cream Pies | Easy Yummy Fall Desserts You’ll Love

Soft, chewy, and filled with cozy flavor, these Pumpkin Oatmeal Cream Pies are the ultimate fall treat you’ll crave all season. Made with hearty oatmeal cookies and a rich maple cream cheese filling, they deliver the perfect balance of sweet, spiced, and creamy in every bite. This easy recipe brings homemade comfort with simple ingredients and bakery-style results. Whether you’re baking for a gathering or just treating yourself, these cookies fit right into your list of easy yummy fall desserts. Perfect for sharing—or keeping all to yourself—because honestly, they’re just that good.
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Prep Time 30 minutes
Cook Time 12 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Pumpkin Oatmeal Cookies
  • 20 tbsp unsalted butter browned and reduced to 1 cup, cooled
  • 1½ cups all-purpose flour
  • 1 tbsp chai or pumpkin spice blend
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 1 large egg yolk room temp
  • 1 cup pumpkin puree excess moisture removed
  • 2 tsp vanilla extract
  • 2¼ cups rolled oats
For the Maple Brown Butter Cream Cheese Filling
  • 10 tbsp unsalted butter browned and reduced to ½ cup, cooled
  • 4 oz cream cheese softened
  • 2½ cups powdered sugar sifted
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp maple extract optional
  • ¼ tsp salt
  • 1 –3 tbsp milk as needed
Equipment
  • Stand mixer with paddle attachment or a hand mixer
  • Small bowl lined with paper towels for draining pumpkin
  • Medium saucepan for browning butter
  • Plastic wrap
  • Cookie scoop or tablespoon
  • Two baking trays

Method
 

    1. Prepare the Brown Butter

    Start by browning the butter ahead of time. Melt it in a saucepan over medium heat, stirring constantly once it foams. When golden bits form and it smells nutty, remove from heat. Let it cool, then refrigerate until it firms up to a soft, spreadable consistency.

    2. Prep the Pumpkin

    Spread pumpkin puree over paper towels and gently press to remove excess moisture. This step is key for chewy—not cakey—cookies.

    3. Make the Cookie Dough

    In a bowl, whisk flour, spices, baking soda, and salt.In another bowl, beat the cooled brown butter with both sugars until smooth. Mix in egg yolk, pumpkin, and vanilla.Gradually combine dry ingredients into the wet mixture. Stir in oats until just blended.
    Cover and chill the dough for at least 1–2 hours (or overnight for deeper flavor).

    4. Bake the Cookies

    Preheat oven to 375°F (190°C) and line baking sheets.Scoop dough into balls and space them a few inches apart.Bake for 10–12 minutes until edges are golden and centers stay soft.
    Let cookies rest briefly, then transfer to a rack to cool completely.

    5. Make the Filling

    Beat together brown butter and cream cheese until smooth. Add powdered sugar gradually, mixing well after each addition.Blend in vanilla, cinnamon, maple extract, salt, and a bit of milk until creamy and spreadable.

    6. Assemble

    Spread filling onto the flat side of one cookie, then top with another. Press gently to create a sandwich.

Notes

 Tips

  • Brown butter in bulk and store it for future baking—it saves time.
  • Removing moisture from pumpkin ensures a perfect chewy texture.
  • Swap sugars with maple sugar for a refined sugar-free option.

Storage

  • Keep filling chilled until ready to use; bring to room temp before spreading.
  • Store assembled cookies wrapped and refrigerated or frozen.
  • Unfilled cookies can stay at room temperature in an airtight container.