We’ve Got An Amazing Oatmeal Pumpkin Crème Pie Recipe For You, Just In Time For Fall!

We’ve Got An Amazing Oatmeal Pumpkin Crème Pie Recipe For You, Just In Time For Fall!

Angela Markus

One of the best things about cookies is the endless flavor possibilities. Yes, there is the beloved chocolate chip or shortbread cookie, but you can also mix and match flavors to create the most decadent of treats. That’s exactly what Sally does with these oatmeal pumpkin crème pies, from Sally’s Baking Addiction. The soft buttery oatmeal accompanied by a spicy pumpkin filling is the perfect feel-good snack. And it’s just the thing we needed to kiss summer goodbye and embrace fall with open arms! 

To make these treats for fall, you will need, ½ cup (1 stick) unsalted butter, softened to room temperature, 3/4 cup packed dark brown sugar, ½ cup granulated sugar, 1 large egg, 2 teaspoons vanilla extract, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, 1 and 2/3 cups old-fashioned rolled oats, 1 cup all-purpose flour

To make the pumpkin cream cheese frosting, you will need 4 ounces of cream cheese, softened to room temperature, 2 tablespoons unsalted butter, softened to room temperature, ¼ cup pumpkin puree, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon nutmeg (or 3/4 tsp pumpkin pie spice), 2 – 2 ½ cups confectioners’ sugar, sifted, ¼ cup all-purpose flour (to thicken, as needed), and salt to taste.


To start, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter and sugars together on medium-high speed until smooth. Next, add an egg, vanilla and mix well. Be sure to scrape the sides and bottom of the bowl.

In a separate bowl, whisk the baking soda, cinnamon, oats, and flour. Add the dry ingredients to the wet ingredients, and then mix well together. Be sure not to over mix.

Put the dough in the fridge for at least one hour or up to 1 day. If you don’t, the cookies will be very flat because the dough is not cold.

Preheat oven to 325°F, and line a cookie sheet with parchment paper or a silicone baking mat. Spoon 2 teaspoons of dough into a ball and onto the prepared sheet. Bake for 9 minutes and let cool on cookie sheet for a minute or two before transferring to a wire rack.


In the meantime, prepare the pumpkin frosting by using a handheld or stand mixer fitted with a paddle or whisk attachment to beat the cream cheese, butter, pumpkin, and spices on medium speed until creamy. Add the sifted confectioners sugar to your liking of sweet.

If frosting is too thin, add some flour to thicken it. Add salt to cut the sweetness, if you so desire.

Next, spread a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top.


Let us know what you thought after devouring into all the goodness! We’d love your feedback! 

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