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Pumpkin Oatmeal Cream Pies

Pumpkin Oatmeal Cream Pies with caramel are the best cookies you will ever sink your teeth into. Soft pumpkin oatmeal cookies sandwiched together with marshmallow cream and homemade caramel. You will love this gooey homemade cookie!

three Pumpkin Oatmeal Cream Pies stacked

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

There are no words to describe how incredible this is.

overhead view of Pumpkin Oatmeal Cream Pies with caramel

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.

The marshmallow cream is the exact same recipe for my oatmeal cream pies and it doesn't need to be prepared ahead of time. You can wait until you are ready to assemble the sandwich cookies before whipping up the marshmallow cream.

bowl of marshmallow filling

I tried filling the cookies two different ways. One with the caramel layered over the cream. While this made for great photographs, I don't recommend it if you're not serving them right away. The caramel dripped out and got all over everything.

The best way to fill them is to pipe a thick rim of marshmallow cream around the outer perimeter of the cookie. Then, fill the center with caramel. The caramel will actually meld to the cookie and stay in place.

Pumpkin Oatmeal Cream Pies being filled with caramel

The pumpkin oatmeal cream pies are super sweet because of all the sugary components. Sweet but so worth the toothache.

Besides, they're not that bad as long as you have a glass of milk to go along with them.

Pumpkin Oatmeal Cream Pies with caramel stacked

Get into the kitchen and gives 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.

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Pumpkin Oatmeal Cream Pies with caramel stacked

Pumpkin Oatmeal Cream Pies

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

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.

Recommended Products

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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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Carrie

Friday 24th of September 2021

This post is very confusing. The story before the recipe discusses marshmallow creme & how to pipe it on the cookies with a caramel center vs layering the caramel onto the creme. In the actual recipe it says to mix the caramel into what is essentially buttercream as there is no marshmallow creme listed in the recipe. What am I missing here? Help!

Rhonda

Wednesday 2nd of November 2016

Wow. I love you can i say that??? I seen these in my inbox email from foodporndaily.com OMG my jaw dropped. I must give these a try..just purely amazing in my eyes.

Jen

Thursday 3rd of November 2016

You certainly can say that! I hope you make them and ENJOY!!

Miranda

Saturday 22nd of October 2016

Now this is my kind of oatmeal cream pie! These sound delicious!

Jen

Monday 24th of October 2016

They are insanely good!!

Supriya Kutty

Friday 21st of October 2016

Love the flavours going on here and this would be perfect for breakfast!

Jen

Friday 21st of October 2016

Thanks, Supriya!

Gayle @ Pumpkin 'N Spice

Thursday 20th of October 2016

Oh I don't think I'd be able to resist these! These might just be the most perfect oatmeal cream pie! So gorgeous, Jen! I wish you delivered! :)

Jen

Friday 21st of October 2016

I would deliver just for you!

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