Pumpkin Spice Oatmeal Cream Pies
These pumpkin spice oatmeal cream pies are like your favorite childhood lunchbox treat with a pumpkin twist. Soft, chewy pumpkin-spiced oatmeal cookies sandwich fluffy marshmallow cream filling for the ultimate glow-up on a classic. Perfect for cozy nights, fall picnics, or anytime you want a sweet throwback with a pumpkin-spice twist.
Pumpkin spice just strutted onto the dance floor, and let’s be real—nobody puts pumpkin in a corner.
They’re like Dirty Dancing meets Little Debbie—a cozy, retro bite that’ll have you saying, “I’ve had the time of my life,” one cookie at a time.
A twist on classic oatmeal cream pies, these soft, chewy pumpkin oatmeal cookies are spiced to perfection and filled with a dreamy marshmallow cream that’s straight outta your sweetest fall daydream.
And because they are so easy to make, you’ll be twirling through crunchy leaves in cozy leg warmers with a cookie in hand in no time.
If pumpkin spice cookies make you want to jump into a pile of leaves, check out my pumpkin snickerdoodle cookies, pumpkin coffee cake cookies, and pumpkin cheesecake cookies.
How to Make Pumpkin Spice Oatmeal Cream Pies
Step 1: Prep and preheat. Preheat the oven and line baking pans with silicone mats or parchment paper.
Step 2: Make the cookie dough. Cream the butter and sugars. Add the pumpkin puree, eggs, molasses, and vanilla extract. Then, add the flour, oats, pumpkin pie spice, baking soda, baking powder, and salt and mix until the cookie dough comes together.
Step 3: Bake the cookies. Portion the cookie dough using a large cookie scoop and place on the baking pans. Bake the cookies for about 12 to 13 minutes and then cool on a wire rack.
Step 4: Make the filling. Whip the butter. Add in the marshmallow fluff and mix to combine. Add in the powdered sugar, heavy cream, vanilla extract, and salt and mix until the frosting is smooth and creamy.
Step 5: Assemble the cookies. Use a piping bag fitted with a Wilton 1A piping tip to swirl the frosting onto the bottom of half of the cookies. Add another cookie on top of the filling to create a sandwich.
Courtney’s Expert Cookie Baking Tips
- Remove the excess moisture from the pumpkin puree to create a chewy cookie texture. If there is too much moisture, the cookies will turn out cakey.
- The best way to remove the excess moisture is to spread the pumpkin puree on layers of paper towels and continue to blot the puree until it is dry. You may need to use several paper towels to remove all the moisture. The pumpkin will decrease by half when it is sufficiently dry.
- Use a large cookie scoop to portion the cookie dough for even, uniform cookies.
- Immediately when the cookies come out of the oven, use the back of a spoon to gently shape the cookies into perfectly round circles.
- Pipe the marshmallow cream filling onto the cookies using a piping bag and Wilton 1A piping tip for a bakery-quality look.
Frequently Asked Questions
Removing the moisture from the pumpkin helps create a chewy cookie texture rather than a cake-like texture. Do not skip this step or the cookies will not turn out well.
Pumpkin pie spice is a blend of warm spices including cinnamon, nutmeg, ginger, cloves, and allspice. You can purchase pumpkin pie spice at your local grocery store or check out my homemade pumpkin pie spice recipe.
Yes! You can use a medium cookie scoop to make the pumpkin oatmeal cream pies about half the size. Decrease the baking time to about 10 to 11 minutes. The cookies are done baking when they are set on the edges and puffed up in the center.
For this recipe, I highly recommend using quick-cooking oats or “quick oats” to create the best texture. If you have rolled oats, pulse them in a food processor for a few seconds to break them up a bit.
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Pumpkin Spice Oatmeal Cream Pies
Ingredients
Pumpkin Spice Oatmeal Cookies
- 1 cup (245 g) pumpkin puree
- 2 cups (250 g) all-purpose flour
- 2 cups (160 g) quick oats
- 1 ½ tsp (1.5 tsp) pumpkin pie spice
- 1 tsp (1 tsp) baking soda
- ½ tsp (0.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- 1 cup (227 g) unsalted butter (room temperature)
- ¾ cup (165 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 2 tbsp (40 g) molasses
- 2 tsp (2 tsp) vanilla extract
Marshmallow Cream Filling
- 1 cup (227 g) unsalted butter (room temperature)
- 1 ¼ cup (160 g) marshmallow fluff
- 1 ½ cup (180 g) powdered sugar
- 2 tbsp (30 ml) heavy cream
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.25 tsp) salt
Instructions
Pumpkin Spice Oatmeal Cookies
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- First, dry the pumpkin puree. Spread the pumpkin puree over several layers of paper towels. Blot the pumpkin using additional paper towels to remove most of the moisture. Repeat this process until the 1 cup of pumpkin puree turns into ½ cup of pumpkin. Set aside.
- In a medium mixing bowl, whisk together the all-purpose flour, quick oats, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes on medium speed until well combined. Add in the dried pumpkin puree, eggs, molasses, and vanilla extract and mix until combined and smooth.
- Add the dry ingredients into the pumpkin mixture and mix on low speed until the dough comes together. Scrape the sides and bottom of the bowl to ensure the ingredients are well combined.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place the dough balls on the prepared baking sheet pan, allowing room for spreading. Bake the cookies for about 12 to 13 minutes until the edges are set and the centers are puffed up. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Marshmallow Cream Filling
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, whip the unsalted butter for a few minutes until it is light and creamy.
- Add the marshmallow cream, powdered sugar, heavy cream, vanilla extract, and salt and mix on the lowest speed until incorporated. Scrape the sides and bottom of the bowl.
- Turn the mixer to medium speed and whip the filling for 2 to 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles.
Assembling the Cookies
- Fill a piping bag fitted with a Wilton 1A piping tip with the marshmallow cream filling. Pipe the filling onto the bottom of 12 of the cookies and top with the remaining 12 cookies to create a cookie sandwich.
Notes
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- Room temperature: Store the oatmeal cream pies in an airtight container at room temperature for 1 to 2 days.
- Refrigerator: Store the oatmeal cream pies in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
- Freezer: Store the oatmeal cream pies in an airtight container in the freezer for up to 3 months.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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