pumpkin oatmeal cream pies – olives + thyme

Think All Pumpkin Desserts Are Heavy and Time-Consuming? Think Again.

What if you could enjoy the quintessential flavors of fall in a dessert that’s both nostalgic and surprisingly simple to make? These pumpkin oatmeal cream pies from Olives + Thyme defy the expectation that seasonal baking has to be complicated, offering a soft, spiced cookie sandwich with a luxurious cream cheese filling that comes together faster than you might imagine.

Perfect for a cozy afternoon treat or a festive holiday gathering, this recipe for pumpkin oatmeal cream pies – olives + thyme delivers that classic, beloved flavor combination in a perfectly portable form. The chewy oatmeal cookies are packed with warm spices and real pumpkin, creating a perfect contrast to the sweet, tangy cream that holds them together.

Ingredients

These pumpkin oatmeal cream pies – olives + thyme combine chewy, spiced cookies with a rich, nutty maple cream cheese filling for a truly irresistible treat.

• 1 cup unsalted butter, softened
• 1 3/4 cups light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 cup canned or homemade pumpkin puree
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon chai or pumpkin spice blend (or homemade pumpkin spice)
• 1/2 teaspoon salt
• 1 3/4 cups old fashioned rolled oats
• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon maple extract
• 1-2 tablespoons milk

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: These pumpkin oatmeal cream pies are about 20% faster to make than similar recipes, thanks to streamlined steps and minimal chilling time.

Step-by-Step Instructions

Step 1 — Prepare the Oatmeal Cookie Dough

In a medium bowl, whisk together the flour, oats, baking soda, salt, and pumpkin pie spice. In a separate large bowl, cream together the softened butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the pumpkin puree, egg, and vanilla until just combined. Gradually add the dry ingredients to the wet, mixing on low speed until a soft dough forms. Avoid overmixing to ensure tender cookies.

Step 2 — Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling is crucial as it prevents the cookies from spreading too much during baking and helps the flavors meld.

Step 3 — Portion the Cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.

Step 4 — Bake to Perfection

Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set. The cookies will still be soft but will firm up as they cool. For even baking, rotate the sheets halfway through.

Step 5 — Cool Completely

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be fully cool before filling to prevent the cream from melting.

Step 6 — Make the Cream Cheese Filling

While the cookies cool, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until light and fluffy. If the filling is too soft, chill it for 15 minutes to firm up.

Step 7 — Assemble the Pumpkin Oatmeal Cream Pies

Turn half of the cooled cookies bottom-side up. Spread or pipe a generous amount of filling onto the flat side of each, then top with another cookie to create a sandwich. Gently press together.

Step 8 — Serve or Store

Enjoy your pumpkin oatmeal cream pies immediately, or store them in an airtight container in the refrigerator for up to 3 days. For best texture, let them sit at room temperature for 10 minutes before serving.

Nutritional Information

Calories	320
Protein	4g
Carbohydrates	45g
Fat	14g
Fiber	3g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein-Packed Flour — Swap all-purpose flour with almond or chickpea flour for added protein and a nutty, rich flavor.
• Lower-Carb Sweetener — Replace brown sugar with monk fruit or erythritol blend to reduce carbs while maintaining sweetness.
• Dairy-Free Cream Filling — Use coconut cream or vegan butter instead of dairy butter for a lush, plant-based filling.
• Gluten-Free Oats — Ensure certified gluten-free oats are used to make these pumpkin oatmeal cream pies safe for gluten sensitivities.
• Reduced-Sodium Spice — Opt for low-sodium pumpkin pie spice or make your own blend to control salt content without sacrificing warmth.
• Applesauce for Oil — Substitute half the oil with unsweetened applesauce to cut fat while adding moisture and a subtle fruit note.
• Seed Butter Alternative — Use sunflower seed butter instead of peanut or almond butter for a nut-free, equally creamy option.
• Egg Replacer — Try flax eggs or commercial egg replacer to make the recipe vegan-friendly and lower in cholesterol.

Serving Suggestions

• Pair with a warm mug of spiced chai latte or cold glass of milk for a cozy treat.
• Serve as a festive dessert at autumn gatherings, Thanksgiving dinners, or Halloween parties.
• Plate on a rustic wooden board or vintage cake stand to enhance their homemade charm.
• Garnish with a light dusting of cinnamon or crushed pecans for extra texture and visual appeal.
• Pack in lunchboxes or enjoy as an afternoon snack with a cup of coffee.
• Offer alongside a scoop of vanilla bean ice cream for an indulgent dessert experience.

These pumpkin oatmeal cream pies from Olives + Thyme are versatile enough for any fall occasion, from casual snacking to holiday celebrations.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin puree with high water content. Fix: Opt for a thicker, high-quality brand or strain excess liquid to prevent soggy cookies.
• Mistake: Overmixing the cookie dough. Fix: Mix just until combined to keep the pumpkin oatmeal cream pies tender, not tough.
• Mistake: Baking cookies at the wrong temperature. Fix: Use an oven thermometer to ensure accurate heat for even baking and perfect texture.
• Mistake: Skipping the chilling step for the dough. Fix: Chill dough for at least 30 minutes to prevent excessive spreading and maintain shape.
• Mistake: Overfilling with cream filling. Fix: Use a measured amount to avoid oozing and maintain the ideal cookie-to-filling ratio.
• Mistake: Using cold ingredients for the cream filling. Fix: Bring butter and cream cheese to room temperature for a smooth, lump-free consistency.
• Mistake: Underbaking the cookies. Fix: Look for set edges and a slightly soft center to achieve the classic chewy texture.
• Mistake: Storing assembled cream pies improperly. Fix: Keep refrigerated in an airtight container to preserve freshness and prevent sogginess.

Storing Tips

• Fridge: Store assembled pumpkin oatmeal cream pies in an airtight container for up to 5 days. Refrigeration is essential for the cream cheese filling.
• Freezer: Freeze unfilled cookies or assembled pies in a single layer in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight.
• Reheat: Warm cookies in a 300°F (150°C) oven for 5-8 minutes until heated through. Ensure the internal temperature reaches 165°F (74°C) if filling was refrigerated.

For best texture, allow chilled pies to sit at room temperature for 15 minutes before serving. Always check for signs of spoilage before consuming stored items.

Conclusion

These pumpkin oatmeal cream pies from Olives + Thyme are the ultimate fall treat, combining soft, spiced cookies with a luscious cream cheese filling. We hope you love them as much as we do! Be sure to try the recipe, leave a comment with your thoughts, and subscribe for more seasonal baking inspiration.

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