These pumpkin spice oatmeal cream pies are made with chewy pumpkin oatmeal cookies filled with marshmallow cream filling. If you love traditional oatmeal cream pies, you will love this fall twist to the classic cookie. These pumpkin oatmeal cream pies are a real treat!
Ingredients for Pumpkin Spice Oatmeal Cream Pies
Pumpkin Oatmeal Cookies
- Pumpkin puree – 100% pure pumpkin puree. For this recipe, we will be removing the moisture from the pumpkin puree so the cookies are chewy instead of cakey. Learn how to remove the moisture from the pumpkin puree below.
- Unsalted butter – Room temperature.
- Light brown sugar
- Granulated sugar
- Molasses
- Eggs – Room temperature, large eggs.
- Vanilla extract – Pure vanilla extract adds a subtle vanilla flavor.
- All-purpose flour
- Pumpkin pie spice – A mixture of cinnamon, nutmeg, ginger, cloves and allspice. Use premade or make homemade pumpkin pie spice.
- Baking powder + baking soda – Helps the cookies spread and rise.
- Salt – Enhances the flavor of the cookies and balances the sweetness.
- Quick oats – Use quick-cooking oats for the best texture. If you have old fashioned oats, I recommend pulsing them in a food processor for few seconds to break them up a bit.
Marshmallow Cream Filling
- Unsalted butter – Room temperature.
- Marshmallow fluff – Also known as marshmallow creme, marshmallow fluff can be found in the grocery store next to the peanut butter and jelly!
- Powdered sugar – Confectioners’ sugar or icing sugar.
- Vanilla extract – Pure vanilla extract adds amazing flavor to the marshmallow filling.
- Salt – A pinch of salt contrasts the sweetness of the filling to make a perfect balance of flavor.
- Heavy cream – A splash of heavy cream helps the filling come together.
Tools & Supplies for Making the Pumpkin Spice Oatmeal Cream Pies
How to Dry the Pumpkin Puree
One key to making this recipe a success is removing the moisture from the pumpkin puree. Excess moisture will cause the cookies to be cakey instead of chewy like a classic oatmeal cream pie.
For this recipe, you will need 1 cup of pumpkin puree that will shrink to 1/2 cup after the moisture is removed.
- Lay several sheets of paper towels onto a plate.
- Spread the pumpkin puree onto the paper towels in a thin layer.
- Use additional paper towels to blot the pumpkin puree until it is very dry.
How to Make the Pumpkin Spice Oatmeal Cookies
- Preheat the oven to 350 degrees F and prepare baking sheet pans with silicone baking mats or parchment paper.
- Remove the moisture from the pumpkin puree (see above) and set aside.
- In a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes until light, pale, and fluffy.
- Add the eggs, molasses and vanilla extract. Then add the dried pumpkin puree and mix until well combined.
- In a separate mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Add the dry ingredients and quick oats and mix on low speed until the dough forms.
- Portion the cookie dough using a large cookie scoop and place on the prepared baking sheet pan. Allow space for spreading as the cookies will double in size.
- Bake for 12 to 13 minutes until the cookies are golden brown on the edges.
- Remove the pan from the oven and allow the cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
How to Make the Marshmallow Cream Filling
To make the marshmallow cream filling, you can use a stand mixer fitted with a whisk attachment or an electric hand mixer.
- Cream the softened unsalted butter until smooth and creamy.
- Add the marshmallow cream, powdered sugar, vanilla extract and salt, and mix on low speed until well combined. Scrape the sides and bottom of the bowl. Add in the heavy cream.
- Whip the marshmallow cream filling for 2 to 3 minutes on medium-high speed until smooth and creamy.
To assemble the pumpkin spice oatmeal cream pies, pipe or spread the marshmallow cream frosting on the bottom of one cookie and top with an additional cookie to create a cookie sandwich!
Pumpkin Spice Oatmeal Cream Pies Recipe Tips
- Quick oats are definitely the best oat option for these cookies. Quick oats have a finer texture than old-fashioned rolled oats which create the perfect texture and appearance of the cookies. You can use old-fashioned oats, but I do recommend pulsing them for a few seconds in a food processor before using.
- Use a large cookie scoop (3 tablespoons) to portion out the cookie dough for even, round, uniform cookies.
- Shape the cookies into perfect circles immediately when they come out of the oven using a large round cookie cutter or the back of a spoon to gently push in the sides.
- 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.
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Pumpkin Spice Oatmeal Cream Pies
Equipment
- Electric hand mixer or stand mixer
Ingredients
Pumpkin Spice Oatmeal Cookies
- 1 cup pumpkin puree with the moisture removed until it is ½ cup (see blog post for more information)
- 1 cup unsalted butter room temperature
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 eggs room temperature
- 2 tbsp molasses
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 ½ tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 cups quick oats
Instructions
Pumpkin Spice Oatmeal Cookies
- Preheat the oven to 350°F and prepare baking sheet pans with silicone baking mats or parchment paper.
- Lay several sheets of paper towels onto a plate. Spread 1 cup of pumpkin puree onto the paper towels in a thin layer. Use additional paper towels to blot the pumpkin puree until it is very dry and equals ½ cup of dried pumpkin puree. 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 until light, pale, and fluffy.
- Add the eggs, molasses, and vanilla extract and mix well. Add the dried pumpkin puree and mix until combined and smooth.
- In a separate mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Add the dry ingredients and quick oats to the pumpkin mixture and mix on low speed until the dough forms. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place the dough balls on the prepared baking sheet pan. Allow space for spreading as the cookies will double in size.
- Bake the cookies for 12 to 13 minutes until the cookies are golden brown on the edges.
- Remove the pan from the oven and allow the cookies to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Marshmallow Cream Filling
- In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl with an electric hand mixer, cream the room temperature unsalted butter until smooth and creamy.
- Add the marshmallow cream, powdered sugar, vanilla extract and salt and mix on the lowest speed until incorporated. Scrape the sides and bottom of the bowl. Add in the heavy cream.
- Whip the marshmallow cream filling for 2 to 3 minutes on medium-high speed until smooth and creamy.
Assembling the Pumpkin Spice Oatmeal Cream Pies
- Pipe or spread the marshmallow cream filling on the bottom of one cookie and top with an additional cookie to create a cookie sandwich. The recipe bakes 28 cookies total, so you will be able to make 14 sandwich cookies.
Notes
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