Pumpkin Spice Oatmeal Cream Pies

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.

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.

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.

Storing & Serving:

- 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.

Recipe Tips: Scroll up the blog post to see expert cookie baking tips and frequently asked questions to make the most out of this recipe.

Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.