Pumpkin Oatmeal Cream Pie
These soft, chewy oatmeal cookies are made with real pumpkin puree and pumpkin pie spice, then sandwiched together with a sweet cream cheese marshmallow filling for the ultimate fall treat!
Servings: 10 cream pies
Ingredients
Pumpkin Oatmeal Cookies
- ½ cup unsalted butter softened
- ¾ cup packed brown sugar
- ⅓ cup pumpkin puree not pie filling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 ½ cups quick-cooking oats
Salted Vanilla Pumpkin-Spice Filling
- ½ cup unsalted butter softened
- 2 ounces cream cheese softened
- ½ cup marshmallow fluff
- ½ cup powdered sugar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- Optional: sugar for dipping fork into
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Beat butter and brown sugar until creamy. Mix in pumpkin, egg yolk, vanilla, and molasses.½ cup unsalted butter, ¾ cup packed brown sugar, ⅓ cup pumpkin puree, 1 large egg yolk, 1 teaspoon vanilla extract, 1 tablespoon molasses
- Add flour, baking soda, pumpkin pie spice, and salt. Mix just until combined. Stir in oats.1 ¼ cups all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon salt, 1 ½ cups quick-cooking oats
- Scoop 1 ½ tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Lightly flatten with a fork dipped in sugar.Optional: sugar for dipping fork into
- Bake for 9–11 minutes, until edges are set and centers are still soft. Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- For the filling, beat butter and cream cheese until smooth. Add marshmallow creme, powdered sugar, vanilla, pumpkin pie spice, and salt. Beat until light and fluffy.½ cup unsalted butter, 2 ounces cream cheese, ½ cup marshmallow fluff, ½ cup powdered sugar, 1 ½ teaspoons vanilla extract, ¼ teaspoon pumpkin pie spice, ¼ teaspoon salt
- Spread about 1 tablespoon of filling onto the flat side of half the cookies. Top with remaining cookies and gently press together.
- Store the oatmeal cream pies covered in the refrigerator for up to 5 days. Let them sit at room temperature for 10–15 minutes before serving for the softest texture.
Notes
- You can always chill the dough if it feels too soft or sticky. Even 20–30 minutes in the fridge will make it much easier to scoop and shape.
- I like to use a cookie scoop to keep my cookies uniform in size. This ensures they bake evenly and pair up nicely for the sandwiches.
- Let the pumpkin spice cookies cool completely before adding the filling. If they're even slightly warm, the cream filling will melt and slide right off.
- If your filling feels too soft to spread, pop it in the fridge for 15–20 minutes. It'll firm up and be much easier to work with.