This post may contain affiliate links. Please see my disclosure policy.

Caramel pecan oatmeal creme pies make a delicious fall twist on classic oatmeal creme pies! Perfectly soft and chewy oatmeal cookies are flavored with brown sugar, a touch of cozy cinnamon, and chopped pecans. The cookies (perhaps the best oatmeal cookies ever!) are delicious straight from the oven, and even better with a creamy filling.

Caramel Pecan Oatmeal Creme Pies
Want to save this recipe?
Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new recipes from us weekly!
Please enable JavaScript in your browser to complete this form.

Filled with salted caramel sauce and vanilla creme filling, you’ll love these decadent sandwich cookies!

Caramel Pecan Oatmeal Creme Pies

To assemble the sandwich cookies, pipe a ring of filling on half of the cookies, leaving a space in the middle. Spoon salted caramel sauce in the center, then top with remaining cookies, pressing gently together. Sprinkle with flaky salt and enjoy!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Caramel Pecan Oatmeal Creme Pies

Caramel Pecan Oatmeal Creme Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Laura Kasavan
  • Prep Time: 40 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hr 30 min (includes chilling)
  • Yield: 18 sandwich cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Save Recipe


Caramel pecan oatmeal creme pies make the perfect sweet treat! Filled with caramel sauce and vanilla creme, you’ll love these decadent sandwich cookies!



  • 3 cups rolled oats
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups light brown sugar
  • 2 Tbsp light corn syrup
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup pecans, finely chopped

Creme Filling

  • 3/4 cup unsalted butter, at room temperature
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 1 1/2 Tbsp heavy cream



  1. Line two baking sheets with parchment paper. Whisk together oats, flour, salt, baking soda, and cinnamon in a large bowl.
  2. Beat butter, brown sugar, and corn syrup in a large mixer bowl at medium speed until creamy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in pecans.
  3. Use a cookie scoop coated with non-stick spray to form 1 1/2-inch balls of dough and place 2 inches apart on prepared baking sheets. Chill for 30 minutes while preheating oven to 350°F.
  4. Bake, rotating pans halfway through, for 12 to 14 minutes, until tops and edges are set. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely (if desired, use a round cookie cutter to round the cookies into perfect shape while they cool).
  5. For the filling, beat butter, salt, and vanilla in a mixer bowl until combined. Reduce speed to low and beat in powdered sugar until incorporated. Add heavy cream and mix on low speed until combined, then beat on medium speed for 1 minute, until light and airy.
  6. To assemble the sandwich cookies, transfer filling to a large piping bag fitted with a star tip and pipe a ring of filling on half the cookies, leaving a space in the middle. Chill cookies for 10 minutes, then spoon about 1 teaspoon of salted caramel sauce to the center. Top with remaining cookies, pressing together gently to sandwich together. Sprinkle sandwich cookies with flaky salt and chill for 20 minutes before serving.

Caramel Pecan Oatmeal Creme Pies

This recipe is created in partnership with Sur La Table. All opinions expressed are my own.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

You'll also love:

Leave a comment

If you love this recipe, please consider leaving a star rating when you post a comment to help other readers. If you have a question, I'd love to hear from you too.

As always, thanks for your feedback!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Share your photo!Inspire others by uploading an image of your creation along with your review. The maximum upload file size: 5 MB. You can upload: image. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. These are one of the most delicious oatmeal cookies I have ever had! I made mine a little too big (made 11 cookies instead of 18) and used only 3/4 of the filing.
    Question: can they be frozen?

    1. Hi Isa! Thank you so much, so glad you tried these! 🙂 I haven’t tried freezing them, but sandwich cookies generally freeze well – arrange them on a baking sheet and freeze flat for an hour, then transfer to a freezer bag or airtight container for longer storage. When you’re ready to enjoy them again, just let them thaw at room temperature for 30 minutes or so. Hope that helps!

  2. Can you sub the light corn syrup for maple syrup or something? I have everything but that. I made your mocha banana bread it was incredible ☺️

    1. Hi Lee, so happy to hear the mocha banana bread was a hit! 🙂 Maple syrup should work well as a swap for the corn syrup!