Potato Flake Sourdough Pumpkin Oatmeal Cream Pies

If you love oatmeal cream pies and pumpkin desserts, you’re going to love these homemade Potato Flake Sourdough Pumpkin Oatmeal Cream Pies!

These soft and chewy pumpkin oatmeal cookies are full of warm fall spices and sandwiched together with a delicious homemade cinnamon cream cheese frosting. They’re sweet, a little chewy, and have just the right amount of pumpkin flavor.

I love finding new ways to use my potato flake sourdough starter, especially when it comes to making something sweet! While I love traditional potato flake sourdough bread, there are so many other things you can make with your starter, and these cookies are a great example.

One of my favorite things about this recipe is that you can prepare the dough ahead of time and let it ferment before baking. You can leave the dough on the counter for 8–12 hours or refrigerate it for up to 48 hours, depending on what works best for your schedule.

These are a fun treat for fall gatherings, church potlucks, or just to have in the refrigerator when you’re craving something sweet.

And while they’re delicious on their own, I think that cinnamon cream cheese frosting in the middle really takes them to another level!

Why You’ll Love These Pumpkin Oatmeal Cream Pies

• Made with potato flake sourdough starter. Another delicious way to use your starter beyond traditional sourdough bread.
• Soft and chewy. The combination of pumpkin and rolled oats creates a deliciously soft oatmeal cookie.
• Full of fall flavor. Cinnamon, pumpkin pie spice, brown sugar, and molasses give these cookies a wonderful warm flavor.
• Make-ahead friendly. You can mix the dough ahead of time and allow it to ferment before baking.
• Homemade cream cheese frosting. A sweet and slightly tangy cinnamon frosting pairs perfectly with the pumpkin cookies.
• Perfect for sharing. This recipe makes approximately 31 assembled oatmeal cream pies!

What Are Potato Flake Sourdough Pumpkin Oatmeal Cream Pies?

Think of these as a homemade version of the classic oatmeal cream pie, but with a little fall twist!

Instead of traditional chewy oatmeal cookies, we’re making pumpkin oatmeal cookies with potato flake sourdough starter.

The cookies are soft and chewy, with a hearty texture from the rolled oats. They have plenty of pumpkin flavor without being overly cakey.

Then, we sandwich two cookies together with a homemade cinnamon cream cheese frosting.

The result is a delicious combination of soft oatmeal cookies and cinnamon cream filling.

These aren’t quite the same as a traditional pumpkin cookie, which can sometimes be more fluffy and cake-like. We’re going for something a little more dense and chewy, and that’s where removing some of the pumpkin’s extra moisture makes a difference.

Ingredients You’ll Need

For the Pumpkin Oatmeal Cookies

Pumpkin Puree – Be sure to use plain pumpkin puree, not pumpkin pie filling. We’ll be blotting the pumpkin before adding it to the cookie dough to remove some of the extra moisture. This helps give the cookies a softer, chewier texture instead of making them too cakey.

All-Purpose Flour – Regular all-purpose flour works well for these cookies. I like measuring my flour by weight when possible because it gives me more consistent results. You can also use soft white wheat flour if you like to use freshly milled flour. 

Ground Cinnamon – Cinnamon is one of the main flavors in these cookies. It pairs wonderfully with pumpkin, oatmeal, and brown sugar.

Pumpkin Pie Spice – Pumpkin pie spice adds even more of that warm fall flavor.

Potato Flake Sourdough Starter – I use my traditional potato flake sourdough starter in this recipe. The starter adds moisture to the dough and allows us to incorporate a fermentation period before baking.

Butter – Softened butter creams together with the sugars to create the base of the cookie dough. Make sure your butter is softened but not melted.

Dark Brown Sugar – Brown sugar helps give these cookies their soft texture and adds a delicious caramel-like flavor.

Granulated Sugar – Granulated sugar works with the brown sugar to sweeten the cookies and contributes to their texture.

Molasses – Molasses adds a deeper flavor that goes so well with pumpkin and oatmeal.

Vanilla Extract – Vanilla brings all the flavors together.

Egg Yolk – Using just the egg yolk adds richness to the dough without adding as much moisture as a whole egg.

Old-Fashioned Rolled Oats – The oats give these cookies their hearty texture and help create that familiar oatmeal cream pie consistency. I prefer old-fashioned rolled oats rather than quick oats for this recipe.

For the Cinnamon Cream Cheese Frosting

Salted Butter 

Softened salted butter creates a smooth, rich frosting.

Cream Cheese 

Cream cheese gives the frosting a slightly tangy flavor that balances the sweetness of the cookies.

Powdered Sugar 

Powdered sugar sweetens and thickens the frosting.

Vanilla Extract 

Adds a delicious vanilla flavor.

Ground Cinnamon 

Just a little cinnamon helps tie the frosting in with the pumpkin spices in the cookies.

Note: If you like a really thick layer of frosting in the middle of your oatmeal cream pies, you can double the frosting recipe!

Tools Needed

You don’t need any special equipment to make these cookies, but a few basic baking tools will make the process easier.

This post may contain affiliate links, which means I may make a small commission at no extra cost to you. When you make a purchase through my link, you help me to keep Little Tennessee Home up and running! Thank you for your support! See my full disclosure here.

• Large mixing bowl: For preparing the cookie dough.
• Medium mixing bowl: For whisking together the flour and spices.
• Electric hand mixer or stand mixer: Makes creaming the butter and sugars much easier.
• Measuring cups and spoons: For measuring ingredients.
• Kitchen scale: Optional, but helpful for accurately measuring flour and butter.
• Paper towels or flour sack towel: For removing excess moisture from the pumpkin puree.
• Rubber spatula: For scraping the bowl and stirring the oats into the dough.
• Plastic wrap or bowl cover: For covering the cookie dough while it ferments.
• 1 1/2 Tablespoon cookie scoop: Helps keep your cookies uniform in size, making them easier to match together when assembling.
• Baking sheets: For baking the cookies.
• Parchment paper: Helps prevent sticking.
• Wire cooling rack: For cooling the cookies completely before frosting.
• Offset spatula or butter knife: For spreading the frosting.
• Airtight storage container: For storing the finished cookies.

How to Make Potato Flake Sourdough Pumpkin Oatmeal Cream Pies

Remove Excess Moisture From the Pumpkin

Before you begin mixing the cookie dough, you’ll want to remove some of the moisture from your pumpkin puree. 

This may seem like an unnecessary extra step, but it makes a difference in the texture of the finished cookies.

Pumpkin naturally contains quite a bit of water. While that moisture is wonderful in muffins and quick breads, too much moisture in cookies can make them fluffy and cakey.

We’re wanting these cookies to be soft and chewy instead.

Using several layers of paper towels or a clean dishcloth, gently squeeze and blot the pumpkin puree to remove excess moisture.

You don’t need to remove every bit of moisture. Just try to get rid of some of that extra liquid.

Set the blotted pumpkin aside.

Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, cinnamon, and pumpkin pie spice.

Mixing these ingredients separately helps distribute the spices evenly throughout the cookie dough.

Set aside.

Cream the Butter and Sugars

In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar.

Using an electric mixer, beat the ingredients together until smooth and creamy.

You should no longer see any large lumps of brown sugar or butter.

This step helps everything combine evenly, so be sure to mix it well.

Add the Remaining Wet Ingredients

To the creamed butter and sugar mixture, add:

• Blotted pumpkin puree
• Potato flake sourdough starter
• Vanilla extract
• Molasses
• Egg yolk

Beat everything together until combined.

You may need to scrape down the sides of the bowl a few times to make sure everything gets incorporated.

Combine the Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture.

With the paddle attachment, mix on low speed until the flour is incorporated into the dough.

Next, stir in the rolled oats until evenly distributed.

At this point, your cookie dough should be fairly thick.

That’s exactly what we want!

Allow the Cookie Dough to Ferment

Cover your mixing bowl with plastic wrap or a lid that will prevent drying out.

Allow the cookie dough to ferment using one of the following methods:

• Room Temperature Fermentation: Let the dough ferment on the counter for 8–12 hours.
• Refrigerated Fermentation: Place the covered dough in the refrigerator for up to 48 hours.

Once the fermentation period is complete, you’re ready to bake your cookies!

If you refrigerated your dough, it may be a little firmer and harder to scoop straight from the refrigerator so you may want to allow it to set out for a little bit to make it easier to scoop.

Scoop and Flatten the Cookie Dough

Preheat your oven to 350°F.

Line your cookie sheet with parchment paper.

Using a 1 1/2 tablespoon cookie scoop, scoop the dough into evenly sized balls.

Place the cookie dough balls approximately 2 inches apart on the lined baking sheets.

Now, this next step is important!

You need to flatten these cookies before baking.

Unlike some cookies that spread out quite a bit in the oven, these cookies really don’t spread much on their own.

If you leave them in balls, they’ll stay fairly thick.

Gently press each ball of dough flat before baking. I do this with my hands. 

Because we’ll be sandwiching two cookies together, try to keep them close to the same size and thickness.

Bake the Cookies

Place one baking sheet at a time on the middle rack of your preheated oven.

Bake for approximately 7–10 minutes, or until the tops look set.

Be careful not to overbake them!

We want these cookies to stay nice and soft.

When you first remove them from the oven, they may still seem a little delicate. That’s okay!

Allow the cookies to cool on the baking sheet for at least 10 minutes before carefully transferring them to a wire cooling rack.

Let them finish cooling completely before adding the frosting.

Continue baking the remaining batches of cookies.

Make the Cinnamon Cream Cheese Frosting

While your cookies are baking and cooling, you can prepare the frosting.

In a large mixing bowl, beat the softened salted butter until smooth.

Next, add the softened cream cheese and beat until creamy.

Add 2 cups of the powdered sugar, along with the cinnamon and vanilla extract.

Start mixing on low speed and gradually increase to medium speed until everything is incorporated.

Add the remaining cup of powdered sugar and continue mixing until the frosting is smooth.

If you prefer extra frosting in the middle of your oatmeal cream pies, feel free to double the frosting recipe.

Assemble the Pumpkin Oatmeal Cream Pies

Before assembling your cookies, make sure the unfilled cookies are completely cooled.

This is important because warm cookies will soften the frosting and make the cream pies harder to assemble.

You can even refrigerate the cooled cookies for a little while to make assembling them easier.

Match your cookies into pairs that are approximately the same size.

Turn one cookie upside down, use an off-set spatula spread approximately 1 tablespoon of frosting onto the flat bottom.

Place another cookie on top, with the flat side against the frosting.

Gently press the cookies together to spread the frosting toward the edges. You could also pipe the frosting on using a piping bag or freezer-safe bag (freezer bags are thicker and don’t bust as easily.) 

Repeat with the remaining cookies.

And that’s it!

You’ve got homemade potato flake sourdough pumpkin oatmeal cream pies!

Helpful Tips for Making Pumpkin Oatmeal Cream Pies

Don’t Skip Blotting the Pumpkin

I know it’s tempting to skip this step, but removing excess moisture from the pumpkin really does help with the texture of these cookies.

Pumpkin puree can vary in moisture depending on the brand or whether you’re using homemade puree.

Too much moisture can make cookies more cakey instead of chewy.

I recommend measuring your pumpkin before blotting it.

Use Old-Fashioned Rolled Oats

I prefer old-fashioned rolled oats for this recipe because they give the cookies more texture.

Quick oats are smaller and absorb moisture differently, which can change the finished consistency but can still work in this recipe.

Use a 1 1/2 Tablespoon Cookie Scoop

A cookie scoop is especially helpful when making sandwich cookies.

Since we’re putting two cookies together, we want them to be close to the same size.

Using a 1 1/2 tablespoon scoop also makes portioning the dough much quicker.

Flatten the Cookies Before Baking

This is probably one of the most important things to remember when making these cookies.

They do not spread much on their own!

Be sure to press each scoop of cookie dough flat before placing it in the oven.

This helps create the flatter oatmeal cookies we want for sandwiching together.

Don’t Overbake

These cookies are meant to be soft.

You don’t need to wait until the edges become dark or crispy.

Once the tops look set, they’re ready to come out of the oven.

Allowing them to rest on the baking sheet for at least 10 minutes helps them firm up before moving them.

Make Sure the Cookies Are Completely Cool

The cream cheese frosting is delicious, but it can become too soft if spread onto warm cookies.

Let the cookies cool completely before assembling.

You can also refrigerate the cookies briefly before frosting them if you want them to be a little firmer.

Double the Frosting for Extra Filling

The frosting recipe makes enough for a layer of frosting between the cookies.

However, if you love an oatmeal cream pie with a really thick filling, you can double the frosting.

You may have some left over, depending on how much you use in each cookie.

Make the Dough Ahead of Time

One thing I love about recipes that include a fermentation period is being able to prepare the dough ahead of time.

You can mix everything together, cover it, and let it ferment overnight before baking.

Or you can refrigerate the dough for up to 48 hours if that works better for your schedule.

This makes it easier to fit homemade cookies into a busy day!

Frequently Asked Questions

Can I Use Homemade Pumpkin Puree?

Yes!

Homemade pumpkin puree should work in this recipe.

Just keep in mind that homemade pumpkin puree can sometimes contain more moisture than canned pumpkin.

Be sure to blot away some of the excess liquid before mixing it into your dough.

Can I Use Freshly Milled Flour?

Yes! Instead of all-purpose flour, use 360 grams of soft white wheat.

Can I Use Pumpkin Pie Filling?

I don’t recommend using pumpkin pie filling for this recipe.

Pumpkin pie filling already contains dairy, sugar, and spices, which would change the sweetness and flavor of the cookies.

Use plain pumpkin puree instead.

Do I Need Active Potato Flake Sourdough Starter?

I use my regular potato flake sourdough starter for this recipe, active or discard will work.

Unlike sourdough bread, we aren’t depending on the starter to create a big rise in the dough.

However, I still recommend using healthy potato flake sourdough starter that has been maintained and fed regularly.

Why Didn’t My Cookies Spread?

This is normal for this recipe!

The dough is fairly thick, and the rolled oats help it hold its shape.

That’s why it’s important to flatten the cookies before baking.

If you forget to flatten them, they may remain thick and rounded.

Can I Make These Without the Frosting?

Absolutely!

While I love the cinnamon cream cheese frosting, the pumpkin oatmeal cookies can also be enjoyed on their own.

You could even make a batch of just the cookies if you don’t want to assemble cream pies.

Can I Make These Cookies Larger?

Yes!

I use a 1 1/2 tablespoon cookie scoop for this recipe, which makes approximately 31 assembled oatmeal cream pies.

If you use a larger scoop, you’ll end up with fewer cream pies, and you may need to adjust the baking time.

How Long Should I Ferment the Dough?

You can ferment the dough for 8–12 hours at room temperature or up to 48 hours in the refrigerator, following my original recipe.

Both options are included in the recipe instructions so you can choose the method that works best for your baking schedule.

Do These Cookies Taste Sour?

These cookies shouldn’t have a strong sourdough flavor.

The pumpkin, cinnamon, brown sugar, and molasses provide most of the flavor.

The exact flavor may vary depending on your potato flake sourdough starter and fermentation time.

Can I Freeze These Oatmeal Cream Pies?

Yes! To freeze the assembled cookies, arrange them in a single layer on a parchment-lined baking sheet.

Place them in the freezer until the frosting becomes firm.

Then transfer the cookies to an airtight freezer-safe container, using parchment paper between layers if needed.

For the best quality, I recommend enjoying them within about 2 months. Allow them to thaw in the refrigerator before serving.

How to Store Potato Flake Sourdough Pumpkin Oatmeal Cream Pies

Because these cookies contain cream cheese frosting, they should be stored in the refrigerator.

Place the assembled cookies in an airtight container.

If stacking the cookies, you may want to place parchment paper between the layers to keep them from sticking together.

For the best flavor and texture, enjoy them within 3–4 days.

You can eat them straight from the refrigerator or allow them to soften slightly before serving.

More Potato Flake Sourdough Recipes You’ll Love

If you enjoy baking with potato flake sourdough, be sure to check out some of my other recipes here at Little Tennessee Home!

I have recipes for everything from traditional sourdough bread to muffins, breakfast foods, and other sweet treats.

Here are a few you might enjoy:

• Potato Flake Sourdough Pumpkin Muffins with Streusel
• Potato Flake Sourdough Breakfast Cookies
• Potato Flake Sourdough Pumpkin snickerdoodle cookies
• More Potato Flake Sourdough Recipes

A Homemade Fall Treat the Whole Family Can Enjoy

These potato flake sourdough pumpkin oatmeal cream pies are such a fun way to use your starter during the fall!

I love the combination of soft oatmeal cookies, pumpkin spice, and that creamy cinnamon frosting.

They’re a little different from traditional pumpkin cookies, and I think that’s what makes them so good.

And since the recipe makes a fairly large batch, they’re great for sharing with family and friends.

Whether you’re making them for a fall gathering or just because you’re in the mood for something sweet, I hope you enjoy this recipe!

If you give these pumpkin oatmeal cream pies a try, I’d love to hear how they turn out!