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Pumpkin Oatmeal Cream Pies, fall desserts recipes easy
Brittany Stage

Pumpkin Oatmeal Cream Pies

Soft and chewy pumpkin spice oatmeal cookies sandwiched around a fluffy marshmallow vanilla cream filling. These homemade cream pies come together easily and are a crowd-pleasing fall treat.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 cup old-fashioned rolled oats not instant
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup packed brown sugar light or dark
  • 1/4 cup granulated sugar
  • 3/4 cup canned pumpkin puree not pumpkin pie filling
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 cup unsalted butter softened, for filling
  • 1 1/2 cups marshmallow creme such as Jet-Puffed Marshmallow Fluff
  • 1 1/2 cups powdered sugar sifted
  • 1 tsp pure vanilla extract for filling

Equipment

  • stand mixer or hand mixer
  • large baking sheet
  • parchment paper
  • medium cookie scoop
  • wire rack

Method
 

  1. Preheat your oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, oats, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl using a hand mixer or stand mixer, beat the softened butter with both sugars on medium speed for about 2 minutes until the mixture looks lighter and fluffy. Add the pumpkin puree, egg, and vanilla, and beat again until smooth. The mixture may look a little curdled at this point, but that is fine.
  4. Add the flour and oat mixture to the wet ingredients and mix on low speed just until no dry streaks remain. Do not over-mix.
  5. Using a medium cookie scoop (about 1 1/2 tablespoons), drop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. You should get about 24 cookies total. Try to keep them all the same size so the sandwiches match up well.
  6. Bake for 10 to 12 minutes until the cookies look set and the tops are just dry to the touch. They will still feel soft in the center, and that is exactly right. Do not over-bake or they will dry out. Let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. While the cookies cool, make the filling. Beat the softened butter in a clean bowl on medium speed for 1 minute. Add the marshmallow creme, sifted powdered sugar, and vanilla. Beat on medium-high speed for 2 to 3 minutes until the filling is fluffy and light.
  8. Once the cookies are completely cool, flip half of them over so the flat bottom faces up. Spread or pipe a generous layer of cream filling onto the flat side of those cookies, then press a matching cookie on top, flat side down. Repeat with all remaining cookies. Refrigerate for at least 30 minutes before serving so the filling sets up slightly.

Notes

Assembled cream pies keep in the fridge for up to 3 days. Unbaked cookie dough can be scooped and frozen on a sheet pan, then transferred to a bag and baked from frozen at 350 degrees for 13 to 14 minutes.