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Pumpkin Oatmeal Cream Pies

Soft pumpkin oatmeal cookies sandwiched together with fluffy caramel creme, these pumpkin oatmeal cream pies are the best cookies you'll ever sink your teeth into!

A stack of pumpkin oatmeal cream pies, one with a bite missing
Table of Contents:

Easy pumpkin cream pies

Last week I made pumpkin oatmeal cookies and couldn't resist smearing buttercream frosting between two of them. I was then compelled to add my homemade caramel sauce to the cream. And oh. my. goodness.

There are no words to describe how incredible these pumpkin oatmeal creme pies are! All I can say is if you enjoy the Little Debbie creme pies, you are going to LOVE this homemade pumpkin version!

Making pumpkin oatmeal cream pies is fairly simple. You need to make a batch of caramel and a batch of cookies ahead of time. So plan ahead for this. But once you have the cookies and the caramel, these homemade creme pies come together easily.

These cookies are rich, sweet, and pair perfectly with a glass of milk so get into the kitchen and give these decadent fall cookies a whirl. I'm sure you, your friends, and your family will love this fun twist on the classic Little Debbie sandwich cookie.

Five pumpkin oatmeal creme pies on their sides

What you'll need

These pumpkin oatmeal creme pies are made with a basic pumpkin oatmeal cookie recipe and buttercream frosting with the added caramel sauce.

Ingredients

  • Pumpkin puree - Use real pumpkin with no additives.
  • Unsalted butter - The butter should be softened but not melted.
  • Sugar - Both light brown sugar and granulated sugar are used in this recipe. The brown sugar helps keep the cookies soft.
  • Egg yolk
  • Unsulphered molasses - Adds a warm hint of sweetness.
  • All-purpose flour
  • Baking soda
  • Ground cinnamon & ginger - Staples for almost all pumpkin baked goods!
  • Salt - Balances the sweetness.
  • Quick-cooking oats - Be sure to use quick-cooking oats, not old-fashioned oats or the texture will be compromised.
  • Confectioners' sugar - Be sure to sift the sugar to avoid any lumps in the creme.
  • Caramel sauce - I prefer homemade but you can certainly use storebought.

Helpful tools


How to make pumpkin oatmeal cream pies

These pumpkin creme pies are simple to make, with a basic pumpkin oatmeal cookie base and easy caramel creme center.

  1. Remove excess moisture from the pumpkin puree. Spread the pumpkin puree on folded pumpkin towels on a large plate or baking sheet. Set aside.
  2. Combine the wet ingredients. Beat the butter and sugars together until light and fluffy, then add in the egg yolk and molasses. Gently scrape the pumpkin from the paper towels and slowly beat in.
  1. Add the dry ingredients. In a separate bowl, whisk together the dry ingredients. Add to the pumpkin mixture then gently stir in the oats.
  2. Bake. Use a cookie scoop to drop balls of dough on the baking sheet. Bake for 10 to 12 minutes. Cool on the pan for 10 minutes then transfer to a wire rack to cool completely.
  1. Make the caramel creme center. Beat the butter on high until creamy and pale. Add in half of the confectioners' sugar and beat until well incorproated. Repeat with the remaining confectioners' sugar. Add the caramel sauce and mix until well incorporated, about 3 to 5 minutes.
  2. Assemble the cookies. Once the cookies have cooled, pipe the cream filling on the flat side of half the cookies. Place the remaining cookies on top.
A pumpkin oatmeal creme pie

Tips for success

If this is your first time making pumpkin cream pies, here are a few suggestions.

  • Use a piping bag to fill the cookies. While you can technically spread the caramel creme on the cookies, I find it easier to pipe the filling. You can use a piping bag or a zip-top bag with the corner cut off.
  • Allow the cookies to cool completely before adding the filling. The pumpkin cookies should be at room temperature before adding the creme center. Otherwise, the creme will melt and the cookies will lose their structure.
  • Use homemade caramel sauce. While technically you can use storebought caramel sauce, I highly recommend making your own. You'll be able to control the ingredients and the flavor.

How to store

  • In the fridge. These cookies will stay fresh for up to 2 days in the fridge. Be sure to store in an airtight container. They cannot stay at room temperature due to the filling.
  • In the freezer. You can also freeze these oatmeal creme cookies for up to 2 months in a freezer bag or container. Allow them to thaw overnight in the fridge then enjoy.

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Printable Recipe

A stack of pumpkin oatmeal cream pies, one with a bite missing

Pumpkin Oatmeal Cream Pies

Yield: 13 sandwich cookies
Prep Time: 3 hours
Cook Time: 34 minutes
Total Time: 3 hours 34 minutes

Soft pumpkin oatmeal cookies sandwiched together with fluffy caramel creme, these pumpkin oatmeal cream pies are the best cookies you'll ever sink your teeth into!

Ingredients

For the cookies

  • ¾ cup (175 g) canned pumpkin puree
  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (210 g) light brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 1 egg yolk
  • 1 tablespoon unsulphured molasses
  • 1 ¾ (227 g) cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 2 cups (180 g) quick-cooking oats

For the caramel creme

  • ¾ cup (170 g) unsalted butter, softened
  • 3 cups (360 g) confectioners' sugar, sifted
  • 6 tablespoons caramel sauce, homemade ​or storebought

Instructions

Make the cookies

  1. Preheat the oven to 375ºF. Line 3 baking sheets with parchment paper or a silicone mat. Set aside.
  2. Take 4 connected sheets of paper towels and fold it in half. Lay the folded paper towels across a baking sheet or large plate. Spread the pumpkin puree in an even layer over the paper towels and set aside.
  3. In a large mixing bowl, beat together the butter and sugars together until light and fluffy. Add the egg yolk and molasses and beat until combined.
  4. Lift one of the shorter sides of the paper towel slightly and gently scrape the pumpkin puree loose. Lift the edge of the paper towel a little higher and give it a gentle shake. The puree should begin to roll down the paper towel and form a log. Scrape loose as needed. Transfer the puree to the mixing bowl with the butter mixture and beat on low speed until well incorporated.
  5. In a separate bowl, combine the flour, baking soda, cinnamon, ginger, and salt. Stir with a whisk. Add the flour mixture to the pumpkin mixture, beat on low speed just until combined. With a silicone spatula, gently stir in the oats.
  6. Use a cookie scoop to drop 1 ½-tablespoon sized balls of dough, 2 inches apart, onto the prepared baking sheet. Bake for 10 to 12 minutes. Allow the cookies to cool on the pan for 10 minutes; transfer to a wire rack to cool completely.

Make the caramel creme

  1. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
  2. Add half the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
  3. Add the remaining confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
  4. Add the caramel sauce and mix on medium speed until the caramel is well incorporated, about 3-5 minutes.

Assemble the cookies

  1. Pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.

Notes

You can use a piping bag or a zip-top bag with the corner cut off to fill the cookies.

Make ahead tip

  1. The cookies will keep for up to 2 days covered and stored in the refrigerator.
  2. Or they can be frozen for up to 2 months; thaw overnight in the refrigerator.

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Nutrition Information:
Yield: 13 Serving Size: 1 sandwich cookie
Amount Per Serving: Calories: 544Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 80mgSodium: 221mgCarbohydrates: 76gFiber: 2gSugar: 53gProtein: 4g

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.

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