Gluten-Free Pumpkin Oatmeal Cream Pie Cookies

The Story Behind These Cookies

Gluten-Free Pumpkin Oatmeal Cream Pie Cookies take inspiration from the classic American oatmeal cream pies, but they lean into autumn flavors and a softer, more comforting bite. The idea came from wanting something that feels nostalgic yet updated for modern diets. Many people love the warm spice of pumpkin season, but not everyone can enjoy wheat-based treats. These cookies bridge that gap, bringing together a traditional sandwich-cookie feel with a gluten-free twist. The filling becomes even better when made with freshly whipped cream using a cream charger tank, which gives the center a light, airy texture you can’t get from canned toppings. This cookie is a mix of memory, trend, and simple fall baking.

What They Taste Like

These cookies stay soft, almost cake-like, with the chew of gluten-free oats and the moisture from pumpkin puree. The spices come through gently rather than boldly, making each bite warm but not overwhelming. The whipped cream filling adds a cool, fluffy contrast that keeps the cookies from feeling heavy. Together, they taste like a cross between a pumpkin oatmeal cookie and a soft autumn dessert you’d want with coffee on a chilly day. They hold their shape but stay tender, and the cream in the center evens out the sweetness perfectly.

Ingredient

For the cookies:

For the whipped cream filling

1 cup Heavy cream 

3 tablespoons Powdered sugar

½ teaspoon Vanilla extract

How to Make Them?

Start by bringing the butter, brown sugar, and granulated sugar together in a mixing bowl. Let them blend until soft and uniform, then add the egg, pumpkin puree, and vanilla. The mixture should look smooth but slightly thick from the pumpkin. In another bowl, combine the flour, oats, baking soda, baking powder, salt, and your choice of spice. Once the dry ingredients are mixed, fold them into the pumpkin mixture until everything comes together and no dry pockets remain. The dough will feel sticky, and that is exactly what you want for a soft cookie.

The oven should be ready at a moderate heat, and the dough can be scooped or spooned onto a lined baking tray. Give each portion enough space because these cookies spread slightly while they soften and bake. After they come out of the oven, let them settle on the tray for a moment before moving them to a rack. They firm up as they cool but stay soft to the touch.

Meanwhile, the cream filling can be prepared with your cream charger. Combine heavy cream, powdered sugar, and vanilla in the canister, connect it with a cream dispenser, and shake until the mixture thickens inside. Once chilled for a short moment, it will dispense as a smooth, airy whipped cream that holds shape well between cookies.

When the cookies are fully cooled, take pairs that match in size and gently pipe or spread the n2o whipped cream onto one side. Place the other cookie on top and press slightly so the filling settles but doesn’t spill over. They will look like soft little sandwiches with a bright, fluffy center.

These Gluten-Free Pumpkin Oatmeal Cream Pie Cookies are simple, seasonal, and satisfying. The combination of soft cookies with freshly whipped cream gives them a bakery-style feel without needing complicated techniques. They work for fall gatherings, home baking, or anyone who wants a gluten-free dessert that doesn’t compromise on flavor or texture. If you keep them chilled, they stay fresh and hold their shape, making them easy to share or store. Let them be your go-to autumn treat—classic, easy, and welcoming.