Description

Soft, spiced pumpkin oatmeal cookies sandwiched with a silky maple cream filling. These homemade cream pies are cozy, flavorful, and perfect for fall gatherings or a sweet weekday treat.

Ingredients

Scale

Cookie Base (Pumpkin Cookies)

1 cup (240 g) pumpkin puree, drained 15–20 min
1½ cups (190 g) all-purpose flour
2½ tsp pumpkin spice
½ tsp cinnamon
1 tsp baking soda
½ tsp salt
2¾ cups (275 g) old-fashioned rolled oats
1 cup (227 g) unsalted butter, room temp
1 cup (200 g) granulated sugar
¼ cup + 2 tbsp (75 g) brown sugar
1 large egg yolk
1 tbsp pure vanilla extract

Maple Cream Filling

¾ cup (170 g) unsalted butter, room temp
3 cups (360 g) powdered sugar, sifted
3–4 tbsp (45–60 ml) milk
½ tsp pure vanilla extract
¼ tsp maple flavor (or maple syrup, adjust milk)

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Instructions

Drain pumpkin puree on a paper towel for 15–20 min.
Whisk together flour, pumpkin spice, cinnamon, baking soda, salt, and oats.
Cream butter, granulated sugar, and brown sugar until fluffy.
Add egg yolk and vanilla, then fold in drained pumpkin.
Mix in dry ingredients until dough forms.
Chill dough 20–30 min.
Preheat oven to 350 °F (175 °C), line baking sheets with parchment.
Scoop 2 Tbsp portions, flatten slightly, bake 14–15 min until golden.
Cool 10 min on sheets, then transfer to wire racks.
Make filling: beat butter with ⅓ sugar + 1 Tbsp milk, then add remaining sugar and milk gradually. Mix in vanilla + maple flavor.
Spread 2½ Tbsp filling on half the cookies, top with remaining cookies to sandwich.

Notes

If dough feels sticky, dust hands or scoop with flour.

Drain pumpkin well to avoid soggy cookies.

Rotate trays halfway if the oven bakes unevenly.

Store airtight at room temp for 2 days, fridge up to 5 days, freeze up to 2 months.

Prep Time: 30 minutes
Cook Time: 15 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American