Pumpkin Oatmeal Cream Pies with Maple Cream Cheese Filling

Soft, chewy pumpkin oatmeal cookies sandwich a balanced maple cream cheese filling in these pumpkin oatmeal cream pies—a fall twist on the lunchbox classic. The cookies stay sturdy enough to stack, with warm spice and rolled-oat chew rather than a cakey crumb. If you already love the site’s classic Oatmeal Cream Pie, this version adds pumpkin puree and pure maple in the filling for cooler-weather baking.

Why You’ll Love It

• Truly sandwichable: Soft-chewy oatmeal cookies that hold a thick layer of filling without crumbling.
• Maple + tang: Cream cheese keeps the filling from tasting like pure sugar; maple adds depth.
• Make-ahead friendly: Bake cookies one day, fill the next; leftovers chill well.
• Clear fall flavor: Pumpkin puree and pumpkin pie spice without turning the cookies into mini cakes.

Ingredients

Yield: About 12 cream pies (24 cookies)

Prep time: 25 minutes

Cook time: 12 minutes per batch

Total time: About 1 hour 15 minutes (including cooling)

Pumpkin oatmeal cookies

• 1 1/4 cups (156 g) all-purpose flour
• 1 1/2 cups (135 g) old-fashioned rolled oats
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 cup (1 stick / 113 g) unsalted butter, softened
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk, room temperature
• 1/2 cup (120 g) pure pumpkin puree (not pumpkin pie filling), blotted if watery
• 1 tablespoon molasses
• 1 teaspoon vanilla extract

Maple cream cheese filling

• 4 ounces (113 g) full-fat block cream cheese, softened
• 1/4 cup (56 g) unsalted butter, softened
• 1 1/2 cups (180 g) powdered sugar, sifted
• 2 tablespoons pure maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of fine salt
• Optional: 1/4 teaspoon maple extract for stronger maple flavor

Ingredient Notes

• Oats: Old-fashioned rolled oats give chew. Quick oats make a softer, less sturdy sandwich.
• Pumpkin: Blot puree on paper towels if it looks wet; extra moisture pushes cookies toward cakey.
• Cream cheese: Use block cheese, not whipped tubs, so the filling pipes and spreads cleanly.

How to Make It

1. Prep: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Dry mix: Whisk flour, oats, baking soda, salt, pumpkin pie spice, and cinnamon in a medium bowl.
3. Cream: Beat butter, brown sugar, and granulated sugar until light and fluffy, 2–3 minutes. Mix in the egg yolk, pumpkin puree, molasses, and vanilla until combined.
4. Combine: Add the dry ingredients and mix on low just until no dry flour remains. Do not overmix.
5. Scoop: Scoop 1 1/2-tablespoon mounds (about 24), spacing 2 inches apart. Gently flatten each mound to about 1/2-inch thick so cookies bake evenly for sandwiching.
6. Bake: Bake one sheet at a time for 10–13 minutes, until edges are set and centers look slightly soft. Cool 5 minutes on the sheet, then transfer to a wire rack to cool completely.
7. Filling: Beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, vanilla, salt, and optional maple extract; beat until fluffy and spreadable. Chill 10 minutes if soft.
8. Assemble: Pair similar-size cookies. Spread or pipe about 1 1/2 tablespoons filling on the flat side of one cookie; top with the second. Refrigerate 20–30 minutes so the filling firms before serving or stacking.

Expert Tips

• Underbake slightly—cookies firm as they cool; overbaking dries them out for sandwiches.
• Match cookie sizes before filling for neat edges.
• If dough feels sticky, chill 20 minutes; chilled dough spreads less.
• For more maple without thinning the filling, prefer maple extract over extra syrup.

Variations & Substitutions

• No molasses: Skip it; cookies will be a touch less chewy and caramel-forward.
• Dairy-free: Use plant butter and a thick dairy-free cream cheese; texture varies by brand.
• Spice swap: Use 2 teaspoons cinnamon + 1/4 teaspoon nutmeg if you do not have pumpkin pie spice.

Serving Suggestions

Serve chilled or cool room temperature with coffee or apple cider. For a dessert board, pair with other fall sweets such as the site’s fall dump cakes or no-bake fall cookies.

Storage & Make-Ahead

• Assembled: Airtight in the refrigerator up to 4 days.
• Unfilled cookies: Room temperature 2 days airtight, or freeze up to 2 months; thaw, then fill.
• Filling: Refrigerate up to 3 days; soften slightly before spreading.

FAQ

Why blot the pumpkin?
Pumpkin puree holds water that can make cookies cake-like and fragile for sandwiching.

Can I use quick oats?
Yes, but expect a softer cookie. Rolled oats hold structure better.

Does the filling need refrigeration?
Yes—cream cheese filling should be refrigerated for food safety and firmer texture.

Recipe Card