Baked by an Introvert

Pumpkin Oatmeal Cream Pie Cookies

Jen Sobjack

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!

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.

Blot the pumpkin puree.


Spread the pumpkin puree on folded pumpkin towels on a large plate or baking sheet. Set aside.

Combine 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.



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.



Once the cookies have cooled, pipe the cream filling on the flat side of half the cookies. Place the remaining cookies on top.

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