Pumpkin season just got a major upgrade with these high‑protein pumpkin oatmeal cream pies — a soft‑chewy, gluten‑free twist on the nostalgic classic.

If you love cozy fall flavors, warm spices, and healthier desserts that still feel indulgent, these pumpkin oatmeal cream pies are about to become your new October obsession.

Made with oat flour, bone broth protein, real pumpkin purée, and a creamy maple cream cheese filling, they deliver everything you love about Little Debbie oatmeal cream pies… but with better ingredients, more protein, and that perfect pumpkin spice vibe.

These pumpkin oatmeal cream pies are the ultimate healthy fall dessert — soft, chewy, high‑protein, and completely gluten‑free.

Each cookie is packed with warm cinnamon, pumpkin pie spice, oats, and pumpkin purée, giving you that classic oatmeal cream pie texture with a seasonal twist.

The high‑protein cookie base (made with bone broth protein) stays thick and chewy, while the creamy maple cream cheese filling adds the perfect sweet finish.

Whether you’re looking for a gluten‑free pumpkin dessert, a high‑protein treat, or a cozy fall recipe to share with family, these pumpkin oatmeal cream pies check every box.

Why You’ll Love These Pumpkin Oatmeal Cream Pies with Maple Cream Cheese Frosting

• High‑protein & gluten‑free — macro‑friendly without sacrificing flavor
• Soft‑chewy texture — just like the classic oatmeal cream pies
• Real pumpkin flavor — warm, cozy, and perfect for fall
• Kid‑approved — sweet enough for dessert, wholesome enough for snacks
• Easy ingredients — oat flour, pumpkin, protein powder, spices
• Customizable filling — marshmallow fluff, pumpkin cream, or caramel drizzle

Close-up of a pumpkin oatmeal cream pie with creamy filling.

Key Ingredients

Gluten Free Flour
Vanilla Bone Broth Protein Powder – I use Just Ingredients brand for clean ingredients and a delicious flavor, too! Use code colleenF10 to save
Gluten Free Rolled Oats
Baking Soda
Baking Powder
Cinnamon
Pumpkin Spice
Coconut Sugar
Ground Flaxseed
Molasses
Egg
Almond Butter
Pumpkin Puree
Vanilla Extract
Maple Cream Cheese Filling
Cream Cheese
Butter
Pure Maple Syrup
Powdered Monkfruit or Powdered Sugar

How to Make Pumpkin Oatmeal Cream Pies with Maple Cream Cheese Icing

Set your butter and cream cheese aside to bring to room temp for the frosting
Whisk your wet ingredients together
In a separate bowl whisk your wet ingredients together, then combine
Spray a cookie scooper with non stick spray, and scoop 14 balls of cookie dough, and place on a baking sheet. I used 2 sheets
Flatten with a spatula. These cookies won’t spread much, so shape them how you want them
Bake at 350F for 9-10 minutes
Let cool for 5 minutes, then move to a cooling rack
Use a hand or standing electric mixer to whip butter and cream cheese together until smooth. Add in maple syrup and powdered sugar and whip again
Once cookies are cool, place icing in a piping bag, and pipe onto half of the cookies, then top with remaining cookie
Frosting will be soft at first, feel free to refrigerate until icing is firm

Flavor Variations

• Pumpkin Spice Latte — add ½ tsp espresso powder + extra cinnamon
• Maple Pumpkin — replace sugar with maple syrup + add maple extract
• Salted Caramel Pumpkin — drizzle thick caramel over the assembled pies
• Pumpkin Cheesecake Cream Pies — use a cream cheese protein filling
• Chocolate Chip Pumpkin — fold mini chocolate chips into the cookie dough
• Pumpkin Snickerdoodle — roll dough balls in cinnamon sugar before baking

FAQ

Can I use bone broth protein instead of whey?

Yes — bone broth protein actually works better. It absorbs moisture, keeps the cookies thick, and prevents spreading.

Do I need to dry the pumpkin purée?

No. Pumpkin purée should be used as‑is. Just slightly increase the oat flour if you add extra pumpkin.

Can I make these dairy‑free?

Yes — use dairy‑free marshmallow fluff or a pumpkin cream filling made with coconut cream or DF cream cheese.

Can I make them ahead?

Yes. Store assembled pies in the fridge for 3–4 days or freeze the cookies (unfilled) for up to 2 months.

Can I add a caramel drizzle?

Absolutely — a thick protein caramel drizzle looks gorgeous and adds a warm fall flavor.

I’m sure these Key Lime Pie Cheesecakes will be a hit for you and your guests. I haven’t tried myself quite yet, but I’d love to try these in a lemon variation, too!

Pumpkin Oatmeal Cream Pies with Maple Cream Cheese Frosting

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Servings:

Ingredients

3/4 cup gluten free flour
1/2 cup vanilla protein powder
1/2 cup gluten free rolled oats
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp pumpkin spice
1/2 tsp cinnamon
2/3 cup coconut sugar
2 tbsp ground flaxseed
1 tbsp molasses
1 egg
3 tbsp almond butter
1/4 cup pumpkin puree
1 tsp vanilla

Maple Cream Cheese Frosting

1/4 cup butter soft
8 tbsp cream cheese soft
3 tbsp pure maple syrup
1 1/4 cup powdered monkfruit or organic powdered sugar

Instructions

Set your butter and cream cheese aside to bring to room temp for the frosting
Whisk your wet ingredients together
In a separate bowl whisk your wet ingredients together, then combine
Spray a cookie scooper with non stick spray, and scoop 14 balls of cookie dough, and place on a baking sheet. I used 2 sheets
Flatten with a spatula. These cookies won’t spread much, so shape them how you want them
Bake at 350F for 9-10 minutes
Let cool for 5 minutes, then move to a cooling rack
Use a hand or standing electric mixer to whip butter and cream cheese together until smooth. Add in maple syrup and powdered sugar and whip again
Once cookies are cool, place icing in a piping bag, and pipe onto half of the cookies, then top with remaining cookie
Frosting will be soft at first, feel free to refrigerate until icing is firm