Pumpkin Oatmeal Cream Pies
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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!
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.
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.
- 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.
- Mixer – A stand mixer with paddle attachment or handheld electric mixer will work for this recipe.
- Cookie scoop – 1.5 tablespoon sized cookie scoop will allow for evenly sized cookies.
- Baking sheet – Parchment lined baking sheets work great for easy clean up.
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.
- Remove excess moisture from the pumpkin puree. Spread the pumpkin puree on folded pumpkin towels on a large plate or baking sheet. Set aside.
- 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.
- Add the dry ingredients. In a separate bowl, whisk together the dry ingredients. Add to the pumpkin mixture then gently stir in the oats.
- 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.
- 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.
- 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.
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.
More cookie recipes
- Pumpkin Chocolate Chip Cookies
- Old Fashioned Oatmeal Raisin Cookies
- Peanut Butter No Bake Cookies
- Iced Oatmeal Cookies
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