If autumn had a flavor, it would be these Pumpkin Oatmeal Cream Pies. Imagine chewy pumpkin cookies, warm chai spices, and a dreamy maple cream cheese frosting sandwiched between them. Yep, it’s like a cozy sweater for your taste buds.

Whether you’re hunting for the perfect fall sandwich cookies to wow your book club or just want something sweet to savor with your PSL, these cream pies are your go-to. They feel fancy but are doable, even if the most action your oven has seen lately is storing pans. No judgment—we’re here for comfort and cookies.

Why You’ll Love These Pumpkin Oatmeal Cream Pies

Soft, chewy pumpkin cookies? Check.
A tangy-sweet maple cream cheese frosting? Double check.
The kind of nostalgic, sweet treat that gets better with every bite? Absolutely.

These pumpkin oatmeal cream pies are ideal for fall potlucks, after-school treats, or those nights when you just need a little edible hug. And yes, they pair perfectly with sweatpants and a cozy blanket.

Ingredients You’ll Need

For the Pumpkin Oatmeal Cookies:

283 g (20 tbsp) unsalted butter, browned and cooled to 226 g

180 g (1½ cups) all-purpose flour
1 tbsp chai spice or pumpkin spice
1 tsp baking soda
½ tsp salt
150 g (3/4 cup) light brown sugar
150 g (3/4 cup) granulated sugar
1 large egg yolk, room temperature
230 g (1 cup) pumpkin puree, blotted dry
2 tsp vanilla extract
2¼ cups old-fashioned rolled oats

For the Maple Brown Butter Cream Cheese Frosting:

141 g (10 tbsp) unsalted butter, browned and cooled to 113 g
113 g (4 oz) cream cheese, softened
280 g (2½ cups) powdered sugar, sifted
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp maple extract (optional)
¼ tsp salt
1–3 tbsp milk, as needed

How to Make Pumpkin Oatmeal Cream Pies

Brown that butter! For both cookies and frosting, melt the butter until foamy, whisking until golden brown bits form. Chill until the texture resembles softened butter (about 1–2 hours).

Blot your pumpkin. Scoop pumpkin puree onto a paper towel-lined bowl, press gently to remove excess moisture.
Make the cookie dough. Mix flour, spices, baking soda, and salt. In a stand mixer, cream browned butter and sugars for 1–2 minutes. Add egg yolk, blotted pumpkin, and vanilla. Stir in dry ingredients and oats.
Chill and bake. Cover dough, chill at least 1 hour. Let sit 10 minutes at room temperature. Scoop 1½” balls onto lined tray, bake at 375°F for 10–12 minutes. Cool 10 minutes on tray, then transfer to rack.

Make the frosting. Beat browned butter with cream cheese until smooth. Gradually add powdered sugar, vanilla, cinnamon, maple extract, and salt. Thin with milk to the desired consistency.
Assemble your cream pies. Spread or pipe frosting onto half the cookies, and sandwich with the rest.

Tips for Perfect Pumpkin Oatmeal Cream Pies

Don’t skip blotting the pumpkin! Too much moisture = cakey cookies. We’re going for chewy pumpkin cookies here.

Use chai spice if you want that warm, spiced bakery feel. Pumpkin spice works, too!
Chill the dough for best texture—it keeps your cookies thick and chewy.
Scoop evenly. A cookie scoop helps keep everything uniform, so your sandwich cookies line up beautifully.

Olivia’s Little Story

This recipe came to life during a cozy weekend when my kids were begging for something “fall-ish and sweet.” I had a can of pumpkin and some oats staring me down—and boom, an idea baked its way into our hearts. After a few tweaks (and lots of taste-testing), these Pumpkin Oatmeal Cream Pies became a family staple. Now, my daughter calls them “pillowy hugs with frosting,” and honestly? She’s not wrong.

What to Serve with Pumpkin Oatmeal Cream Pies

These pies play well with others! Serve them with a warm mug of chai tea, a glass of cold milk, or go full fall fantasy with a spiced latte. They also shine on a dessert platter next to apple crisp or cinnamon muffins. Hosting a fall gathering? Stack these beauties on a cake stand for a show-stopping centerpiece.

How to Store Pumpkin Oatmeal Cream Pies

Keep assembled cookies in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for 10 minutes before eating to soften the frosting. You can also store unfilled cookies at room temperature for 3 days or freeze them (unfrosted or assembled) for up to 2 months. Just defrost overnight in the fridge and bring to room temperature before serving.

FAQs

Can I substitute the cream cheese frosting?

Yes! You could try a marshmallow buttercream or vanilla bean frosting if cream cheese isn’t your thing.

Are these considered fall sandwich cookies?

Absolutely! They’re practically the definition of fall sandwich cookies—cozy spices, pumpkin, and sweet creamy filling.

How chewy are the cookies?

Thanks to the oats and browned butter, these chewy pumpkin cookies have a soft texture with just the right bite.

Can I make them ahead of time?

Definitely. Make the cookies and frosting a day in advance, then assemble right before serving.

Whether you’re baking for your family, a fall bake sale, or just yourself (treat yo’ self!), these Pumpkin Oatmeal Cream Pies are the seasonal delight you didn’t know you needed. With chewy cookies, cozy spices, and that rich maple cream cheese frosting, this treat wraps you up in all the best flavors of autumn—no scarf required.

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Chewy Pumpkin Oatmeal Cream Pies with Maple Frosting

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Author: Amanda Hartwellen
Total Time: 1 hour 45 minutes (including chilling)
Yield: 12 cream pies 1x
Diet: Vegetarian

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Description

These Chewy Pumpkin Oatmeal Cream Pies are the ultimate fall sandwich cookies—soft, spiced, and filled with a luscious maple cream cheese frosting. With rich chai or pumpkin spice flavor, blotted pumpkin puree, and brown butter magic, every bite delivers warm seasonal comfort. Perfect for cozy gatherings, lunchbox treats, or solo indulgence.

Ingredients

Scale

For the Pumpkin Oatmeal Cookies:

283 g (20 tbsp) unsalted butter, browned and cooled to 226 g
180 g (1½ cups) all-purpose flour
1 tbsp chai spice or pumpkin spice
1 tsp baking soda
½ tsp salt
150 g (¾ cup) light brown sugar
150 g (¾ cup) granulated sugar
1 large egg yolk, room temperature
230 g (1 cup) pumpkin puree, blotted dry

2 tsp vanilla extract
2¼ cups old-fashioned rolled oats

For the Maple Brown Butter Cream Cheese Frosting:

141 g (10 tbsp) unsalted butter, browned and cooled to 113 g
113 g (4 oz) cream cheese, softened
280 g (2½ cups) powdered sugar, sifted
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp maple extract (optional)
¼ tsp salt
1–3 tbsp milk, as needed

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Instructions

Brown the butter for both cookies and frosting. Cool until soft but not solid (1–2 hours).
Blot the pumpkin using paper towels to remove excess moisture.

Make the cookie dough: Whisk flour, spice, baking soda, and salt. In a mixer, beat browned butter and sugars. Add egg yolk, pumpkin, and vanilla. Stir in dry ingredients and oats.
Chill dough for 1 hour. Let rest 10 minutes at room temp before scooping.
Bake cookies at 375°F (190°C) for 10–12 minutes. Cool 10 minutes on tray, then transfer to rack.

Make the frosting: Beat browned butter and cream cheese until smooth. Add powdered sugar, vanilla, cinnamon, maple extract, and salt. Thin with milk if needed.
Assemble: Spread or pipe frosting on half of the cookies, then sandwich with remaining cookies.

Notes

Blotting the pumpkin is essential for chewy texture.

Use chai spice for a cozy flavor or pumpkin spice for classic fall vibes.

A cookie scoop helps achieve uniform sandwich cookies.

Chill dough to prevent flat cookies.

Frosting can be made ahead and stored in the fridge.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Chewy Pumpkin Oatmeal Cream Pies with Maple Frosting: A Fall Favorite You Can’t Resist