If you love pumpkin spice and classic oatmeal cream pies, these Pumpkin Spice Oatmeal Cream Pies are about to become your new favorite fall treat! Imagine two soft, chewy pumpkin oatmeal cookies filled with a generous layer of fluffy, sweet marshmallow cream. Every bite delivers warm cinnamon-spiced flavor, buttery oatmeal goodness, and a creamy filling that melts in your mouth.
Inspired by the nostalgic oatmeal sandwich cookies many of us grew up loving, this homemade version adds a delicious seasonal twist with real pumpkin puree and cozy pumpkin pie spices.
They’re perfect for Halloween parties, Thanksgiving dessert tables, fall bake sales, or simply enjoying with a hot cup of coffee on a chilly afternoon.
And despite their impressive bakery-style appearance, these pumpkin sandwich cookies are surprisingly easy to prepare at home!
Why You’ll Love These Pumpkin Spice Oatmeal Cream Pies
There are so many reasons to add this recipe to your fall baking collection.
- Soft and chewy texture: The combination of oats, pumpkin, brown sugar, and molasses creates deliciously tender cookies with slightly chewy edges.
- Fluffy marshmallow filling: The sweet and creamy frosting adds the perfect finishing touch.
- Classic fall flavors: Pumpkin pie spice gives these cookies a warm, comforting flavor.
- Perfect for sharing: These homemade sandwich cookies are ideal for parties, potlucks, and holiday gatherings.
- Make-ahead friendly: Bake the cookies in advance and assemble them when needed.
- Better homemade experience: Enjoy freshly baked cookies with a generous layer of creamy filling.
Whether you’re an experienced baker or trying your first pumpkin cookie recipe, these oatmeal cream pies are a wonderful seasonal treat.
What Are Pumpkin Spice Oatmeal Cream Pies?
Pumpkin spice oatmeal cream pies are homemade sandwich cookies made with two soft pumpkin oatmeal cookies and a sweet marshmallow cream filling.
They’re a seasonal variation of traditional oatmeal cream pies, which are known for their chewy oatmeal cookies and creamy frosting centers.
Unlike ordinary pumpkin cookies, which often have a soft, cake-like consistency, this recipe uses a special technique to create a chewier texture: removing excess moisture from the pumpkin puree before adding it to the cookie dough.
The result is a delicious pumpkin-flavored cookie that holds together beautifully when sandwiched around a thick layer of marshmallow filling.
Ingredients for Pumpkin Spice Oatmeal Cream Pies
This recipe has two main components: pumpkin oatmeal cookies and homemade marshmallow cream filling.
Pumpkin Spice Oatmeal Cookies
- 1 cup (245 g) pumpkin puree: Use pure canned pumpkin, not pumpkin pie filling. Excess moisture will be removed before adding it to the dough.
- 2 cups (250 g) all-purpose flour: Gives the cookies their structure.
- 2 cups (160 g) quick-cooking oats: Creates the signature oatmeal texture.
- 1½ teaspoons pumpkin pie spice: Adds warm cinnamon, nutmeg, ginger, and clove flavors.
- 1 teaspoon baking soda: Helps the cookies spread and rise.
- ½ teaspoon baking powder: Provides additional lift.
- ½ teaspoon salt: Balances the sweetness.
- 1 cup (227 g) unsalted butter, softened: Creates a rich, tender cookie.
- ¾ cup (165 g) light brown sugar: Adds moisture and a mild caramel flavor.
- ¾ cup (150 g) granulated sugar: Sweetens the cookies and influences their texture.
- 2 large eggs, room temperature: Help bind the ingredients together.
- 2 tablespoons (40 g) molasses: Adds rich flavor and contributes to chewiness.
- 2 teaspoons vanilla extract: Enhances the overall flavor.
Marshmallow Cream Filling
- 1 cup (227 g) unsalted butter, softened
- 1¼ cups (160 g) marshmallow fluff
- 1½ cups (180 g) powdered sugar
- 2 tablespoons (30 ml) heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
The marshmallow fluff gives this filling its distinctive sweetness and light, fluffy texture.
Equipment You’ll Need
You don’t need professional baking equipment to make these delicious pumpkin sandwich cookies.
Gather the following items before starting:
- Large and medium mixing bowls
- Stand mixer or electric hand mixer
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
- 3-tablespoon cookie scoop
- Rubber spatula
- Wire cooling rack
- Piping bag with a large round tip (optional)
A piping bag helps create neatly filled cookies, but you can also spread the filling with a spoon or small spatula.
How to Make Pumpkin Spice Oatmeal Cream Pies
Follow these simple steps to make perfectly soft pumpkin oatmeal cookies with a creamy marshmallow center.
Step 1: Preheat the Oven
Preheat your oven to 350°F (177°C).
Line two large baking sheets with parchment paper or silicone baking mats.
Set them aside while preparing the cookie dough.
Step 2: Remove Excess Moisture from the Pumpkin
This is one of the most important steps for achieving chewy pumpkin oatmeal cookies.
Measure 1 cup of pumpkin puree and spread it over several layers of paper towels.
Place additional paper towels on top and gently press to absorb the moisture.
Repeat using fresh paper towels until the pumpkin becomes noticeably thicker and reduces to approximately ½ cup.
Set the thickened pumpkin puree aside.
Why is this necessary? Pumpkin contains a large amount of water. Removing some of that moisture helps prevent the cookies from becoming overly cakey.
Step 3: Combine the Dry Ingredients
In a medium mixing bowl, whisk together:
- All-purpose flour
- Quick-cooking oats
- Pumpkin pie spice
- Baking soda
- Baking powder
- Salt
Mix until the ingredients are evenly distributed.
Set the bowl aside.
Step 4: Cream the Butter and Sugars
In a large mixing bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar using an electric mixer.
Continue mixing for approximately 2–3 minutes until the mixture is creamy and well combined.
This step helps distribute the sugars evenly throughout the butter.
Step 5: Add the Wet Ingredients
Add the thickened pumpkin puree, room-temperature eggs, molasses, and vanilla extract.
Mix on medium-low speed until everything is combined.
Scrape down the sides of the bowl as necessary.
Step 6: Make the Cookie Dough
Gradually add the dry ingredients to the wet mixture.
Mix on low speed just until a thick cookie dough forms.
Avoid excessive mixing once the flour has been incorporated.
The dough should be soft, scoopable, and speckled with oats.
Step 7: Scoop and Bake
Using a large 3-tablespoon cookie scoop, portion the dough onto the prepared baking sheets.
Leave enough room between each portion for the cookies to spread.
Bake for 12–13 minutes, or until the edges are set and the centers look slightly puffed.
For a softer, chewier result, avoid baking until the cookies become overly dark.
Step 8: Cool the Cookies
Allow the cookies to rest on the baking sheets for approximately 2 minutes.
If needed, gently adjust their shape while they’re still warm using the back of a spoon or a round cookie cutter.
Transfer to a wire rack and allow them to cool completely.
Do not add the cream filling while the cookies are warm, as the butter-based filling may soften and slide out.
How to Make the Marshmallow Cream Filling
Step 1: Whip the Butter
Place the softened butter in a large mixing bowl.
Beat with an electric mixer for several minutes until the butter becomes lighter in color and creamy.
Step 2: Add the Marshmallow Fluff
Add the marshmallow fluff and mix until evenly incorporated.
Step 3: Add the Remaining Ingredients
Add the powdered sugar, heavy cream, vanilla extract, and salt.
Begin mixing on low speed to prevent the powdered sugar from scattering.
Once combined, increase the mixer speed to medium.
Step 4: Whip Until Fluffy
Beat the filling for approximately 2–3 minutes until smooth, light, and creamy.
The finished filling should be thick enough to hold its shape when piped onto a cookie.
How to Assemble Pumpkin Oatmeal Cream Pies
Once your cookies are completely cool, it’s time to turn them into delicious cream-filled sandwiches.
- Pair similar-sized cookies together.
- Place half of the cookies upside down on a clean surface.
- Transfer the marshmallow cream filling into a piping bag fitted with a large round tip.
- Pipe a generous swirl of filling onto the flat side of each bottom cookie.
- Gently press a second cookie over the cream to form a sandwich.
- Repeat with the remaining cookies.
You should have approximately 12 large oatmeal cream pies.
For the prettiest presentation, let a small amount of the cream filling remain visible around the edges.
Expert Tips for the Best Pumpkin Oatmeal Cream Pies
1. Dry the Pumpkin Puree Thoroughly
This technique makes a noticeable difference in the finished cookies.
If the pumpkin contains too much moisture, the cookies may become fluffy and cake-like rather than chewy.
Blot the pumpkin with paper towels until it is reduced to approximately half its original volume.
2. Choose Quick-Cooking Oats
Quick oats work particularly well in these pumpkin spice oatmeal cream pies because they have a smaller texture than traditional rolled oats.
This helps the cookies hold together and gives them a more uniform bite.
If you only have old-fashioned rolled oats, pulse them briefly in a food processor to break them into smaller pieces.
3. Use Softened Butter, Not Melted Butter
For both the cookies and marshmallow cream filling, use butter that is softened but not melted.
Butter that is too warm can affect cookie spreading and make the frosting overly loose.
4. Measure Flour Correctly
Too much flour can make the cookies dry and dense.
For accuracy, use a kitchen scale or spoon the flour into a measuring cup and level it off.
5. Keep Cookie Sizes Consistent
Using a cookie scoop helps create cookies that bake evenly and are easier to pair into sandwiches.
6. Let the Cookies Cool Completely
Warm cookies can melt the butter-based filling.
Allow them to cool thoroughly on a wire rack before assembling.
7. Don’t Overbake
Remove the cookies once the edges are set and the centers appear puffed.
They will continue to firm slightly as they cool.
Recipe Variations and Flavor Ideas
These homemade pumpkin spice oatmeal cream pies are already delicious, but there are several ways to customize them.
Cream Cheese Filling
For a tangier flavor, use a tested cream cheese frosting recipe in place of the marshmallow cream.
The slight tanginess pairs beautifully with pumpkin spice.
Cinnamon Marshmallow Filling
Add a small pinch of ground cinnamon to the marshmallow frosting for even more fall flavor.
Mini Pumpkin Oatmeal Cream Pies
Use a smaller cookie scoop to make bite-sized sandwich cookies.
Smaller cookies may need approximately 10–11 minutes of baking time. Watch the edges carefully.
Maple-Flavored Filling
Add a little maple extract to the marshmallow cream for a warm maple flavor.
Start with a small amount and adjust to taste.
How to Store Pumpkin Spice Oatmeal Cream Pies
Proper storage helps keep the cookies soft and the filling fresh.
At Room Temperature
Store the assembled cookies in an airtight container in a cool room for up to 1–2 days, provided they are not exposed to excessive heat.
In the Refrigerator
For longer storage, place the cookies in an airtight container and refrigerate for up to 2–3 days.
Let them stand briefly at room temperature before serving for a softer texture.
In the Freezer
These cookies can be frozen for up to 3 months.
To freeze:
- Place assembled cream pies on a parchment-lined tray.
- Freeze until firm.
- Wrap individually to prevent freezer burn.
- Transfer to a freezer-safe airtight container.
Thaw in the refrigerator before serving.
For the best taste and texture, allow the chilled cookies to soften slightly before eating.
Can You Make Pumpkin Oatmeal Cream Pies Ahead of Time?
Yes!
These cookies are a convenient option for holiday baking because you can prepare different components in advance.
Bake the pumpkin oatmeal cookies ahead of time and store them in an airtight container.
Prepare the marshmallow cream filling closer to assembly time, or refrigerate it and allow it to soften before whipping briefly to restore its texture.
Assemble the cookies before serving or refrigerate the finished sandwiches until needed.
They’re excellent for Thanksgiving parties, Halloween celebrations, fall gatherings, and homemade dessert gifts.
Frequently Asked Questions
Why do I need to remove moisture from pumpkin puree?
Pumpkin puree naturally contains a lot of water. Excess moisture can create cookies with a cake-like texture. Blotting the pumpkin helps produce a thicker dough and chewier oatmeal cookies.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains additional sugar and spices. This recipe requires plain, unsweetened pumpkin puree.
Can I use old-fashioned rolled oats instead of quick oats?
Yes, although the texture will be different. For results closer to the original recipe, briefly pulse rolled oats in a food processor before adding them to the dough.
Can I make these cookies smaller?
Absolutely! Use a smaller cookie scoop and reduce the baking time to approximately 10–11 minutes, depending on the cookie size.
What is pumpkin pie spice made of?
Pumpkin pie spice typically contains cinnamon, ginger, nutmeg, cloves, and sometimes allspice. It is a popular spice blend used in pumpkin desserts.
Why are my pumpkin cookies cakey?
The most likely cause is excess moisture in the pumpkin puree. Make sure to thoroughly blot the pumpkin before incorporating it into the dough.
Can I make these without marshmallow fluff?
Yes. You can substitute a vanilla buttercream or cream cheese frosting, although the flavor and texture will be different.
Can I freeze the cookies without filling?
Yes. Unfilled pumpkin oatmeal cookies can be frozen in an airtight container. Thaw them before adding freshly prepared marshmallow cream.
How do I keep the filling from squeezing out?
Make sure the cookies are completely cool and the filling is thick enough to hold its shape. When assembling, press the top cookie down gently rather than firmly.
When to Serve Pumpkin Spice Oatmeal Cream Pies
These soft and chewy pumpkin sandwich cookies are perfect for a variety of occasions:
- Halloween dessert tables
- Thanksgiving celebrations
- Fall birthday parties
- School bake sales
- Autumn picnics
- Coffee breaks
- Homemade holiday cookie boxes
They also pair beautifully with hot apple cider, coffee, chai tea, or a glass of cold milk.
Final Thoughts
There’s something special about combining the comforting flavors of pumpkin spice with the nostalgic goodness of homemade oatmeal cream pies.
These Pumpkin Spice Oatmeal Cream Pies deliver everything you could want in a fall cookie: soft and chewy oatmeal layers, warm pumpkin flavor, and a fluffy marshmallow filling.
Whether you’re baking for a Halloween party, Thanksgiving celebration, or a simple afternoon treat, these homemade sandwich cookies are sure to be a seasonal favorite.
Save this recipe to your fall baking Pinterest board, share it with friends, and enjoy every delicious bite!
Happy baking!