Pumpkin Oatmeal Creme Pies


I have had a major sweet tooth lately, so everyone is reaping the benefits! Do you remember those Little Debbie Oatmeal Creme Pies you used to eat when you were younger? Well throw those away and take a little time to make some homemade ones! Plus, you can add any flavor you want to them. I found this amazing recipe for pumpkin oatmeal creme pies and was not disappointed. This time of year anything with pumpkin and cinnamon is a must try item! If for some weird reason you want to skip the pumpkin flavor, just leave out the pumpkin and pumpkin pie spice and they will still be delicious!


Pumpkin Oatmeal Creme Pies

Recipe adapted from Sally’s Baking Addiction



  • 1/2 cup Kelapo Coconut Oil, softened
  • 3/4 cup dark brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 and 2/3 cups old-fashioned rolled oats
  • 1 cup all-purpose flour


  • 4 oz cream cheese, softened to room temperature
  • 2 Tablespoons Kelapo Coconut Oil, softened
  • 1/4 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon pumpkin pie spice
  • 2 – 2.5 cups powdered sugar, sifted
  • 1/4 cup all-purpose flour, as needed
  • salt, to taste
  1. In a large bowl of a stand mixer with paddle attachment or with a handheld mixer, cream the coconut oil and sugars until smooth. Add the egg and vanilla, mix well. Slowly stir in the baking soda, cinnamon, oats, and flour. Mix together until just combined. Do not overmix.
  2. Chill the dough for at least one hour in the fridge. Cookies will be very flat if the dough is not cold.
  3. Preheat oven to 325F degrees. Line a cookie sheet with parchment paper. Roll 2 teaspoons of dough into a ball and place onto prepared sheet. Bake for 9 minutes and let cool on cookie sheet for a minute or two before transferring to a wire rack.
  4. While the cookies are cooling, prepare the pumpkin frosting. Using a handheld or stand mixer with a paddle attachment, mix the cream cheese, coconut oil, pumpkin, and pumpkin pie spice on medium speed until creamy. Add 2-2.5 cups of sifted powdered sugar depending how sweet you’d like it. If frosting is too thin, add in the flour to thicken it. Add salt to cut the sweetness, if you prefer.
  5. Spread a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top. Cookies stay fresh for up to 5 days in an airtight container in the refrigerator.


– Jen

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