These chewy oatmeal sandwich cookies are inspired by classic sandwich cookies like Little Debbie oatmeal creme pies, but made with quick oats, sourdough starter or discard, and a luscious pumpkin spice filling for the best results every time.

Looking for your gentle intro to fall recipes? These soft, chewy sourdough oatmeal sandwich cookies are everything you’re looking for; sweet, spiced, and stuffed with a luscious pumpkin spice cream filling made with real butter and cream cheese. Inspired by the nostalgic Little Debbie oatmeal creme pies (but so much better), this cookie recipe is also a great way to use up leftover sourdough discard. Whether you’re easing into fall flavors or already lighting a pumpkin-scented candle, this is the kind of cookie you’ll want on repeat.

Why You’ll Love This Recipe

Made with a touch of active sourdough starter or discard, you can even let the dough ferment overnight for improved digestion and a boost of gut-friendly benefits
Filling is a dreamy blend of butter, cream cheese, pumpkin spice & powdered sugar
A gentle intro to fall without going full pumpkin pie
Freezer-friendly and great for making ahead
Nostalgic but elevated; like homemade Little Debbie oatmeal creme pies

Sourdough Oatmeal Cookie Dough:

Ingredients:

1 cup unsalted butter, room temperature
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/4 cup sourdough starter
3 cups quick oats

Instructions:

In the bowl of your stand mixer fitted with the paddle attachment (or use an electric hand mixer and a large bowl), cream together the butter, brown sugar, and white sugar until fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract and sourdough discard.
In a separate bowl, whisk together the flour, baking soda, and salt. Add dry ingredients to the wet mixture in batches.
Stir in the quick oats until just combined.
Optional overnight ferment: For deeper flavor and better digestion, mix in the sourdough discard with the wet ingredients and let the dough sit overnight in the fridge, wrapped in plastic wrap or stored in an airtight container
Scoop dough using a medium cookie scoop onto a parchment paper-lined baking sheet.
Bake at 350°F for 10 minutes or at 375°F for 8 minutes. For best results, bake on the upper oven rack for a golden brown color without over-darkening the bottoms.
Let cool.

Pumpkin Spice Cream Filling:

Ingredients:

1/2 cup unsalted butter, room temperature
4 oz cream cheese, softened
2 cups powdered sugar
2 tsp pumpkin spice
1 tsp vanilla extract

Instructions:

In a medium bowl, beat the butter and cream cheese with an electric hand mixer until smooth.
Add vanilla and pumpkin spice. Slowly mix in the powdered sugar until fluffy and spreadable.
Transfer to a piping bag or use a spoon to fill one side of each cooled cookie, then sandwich with a second cookie.

Variations & Add-ins:

Raisin twist – Add 1/2 cup raisins to the cookie dough for classic sourdough oatmeal raisin cookies
Brown butter boost – Use brown butter (melted, cooled, and skimmed of milk solids) in place of regular butter for nutty, warm flavors
Chocolate chips – Fold in mini chocolate chips for a twist
Chai spice filling – Swap pumpkin spice for ground cardamom, cloves, and black tea powder
Food processor tip – Want a smoother texture? Pulse oats a few times in a food processor before adding to dough

Tips for baking the Perfect Cookie:

Always start with room temperature ingredients for a smooth, even mix. Cold butter won’t cream properly and cold eggs can cause curdling.
Use a cookie scoop to make sure all your cookies are the same size, this helps them bake evenly and sandwich together cleanly.
Bake your sourdough oatmeal sandwich cookies on parchment paper or a silicone mat on a light-colored baking sheet. This helps prevent over-browning and gives that perfect golden brown color.

FAQs:

Can I use old-fashioned oats or rolled oats instead of quick oats?
Quick oats are best for chewy oatmeal cookies because they blend into the dough and bake more evenly. Old-fashioned oats can make the texture more coarse and the cookies thicker.

Can I use sourdough discard instead of active starter?
Yes! This is a perfect cookie recipe for using up leftover sourdough discard. Just make sure it’s no more than 1-2 days old.

Do I need to chill the dough?
Not required, but chilling helps if you’re doing the overnight ferment or want a thicker cookie. Otherwise, bake right after mixing.

How should I store these cookies?
Store finished sandwich cookies in an airtight container in the fridge for up to 5 days. You can also freeze them (assembled or unassembled) for up to 2 months.

Can I make these dairy-free or gluten-free?
Try substituting dairy-free butter and cream cheese for the filling. For a gluten-free version, use a 1:1 GF flour blend and certified GF oats.

Full disclosure: This post may contain affiliate links, which means I might earn a small commission at no extra cost to you. I only recommend products I love and use myself—for example, this cookie scoop and this piping bag set are two of my favorites for bakery-style cookies.

If you try this recipe, tag me on Instagram @theproverbskitchen so I can see your creations!

Other recipes you will enjoy:

Homemade Sourdough Chocolate Oreo Cookie Recipe

Easy Sourdough Pumpkin Scones with Pumpkin Glaze

Pumpkin Spice Cupcakes with Cinnamon Buttercream