Dessertscakemehometonight5.0
Pumpkin Spice Oatmeal Cream Pies
These pumpkin spice oatmeal cream pies are everything you love about fall—warm spices, soft cookies, and a pillowy marshmallow center. The pumpkin adds moisture and flavor, while the oatmeal gives a cozy texture that melts into the cream filling. Simple, sweet, and made for sweater weather. You’ll want to bake them all season long.
👥 12 Servings⏱️ Prep & Cook: 42 min⏳ Prep: 30 min🔥 Cook: 12 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking sheet
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Pumpkin Spice Oatmeal Cookies
2
Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
3
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.
pumpkin puree ()1 cup
4
In a medium mixing bowl, whisk together the all-purpose flour, quick oats, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
all-purpose flour2 cupsquick oats2 cupsbaking soda1 tsp
5
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.
unsalted butter (room temperature)1 cuppumpkin puree ()1 cuplarge eggs (room temperature)2molasses2 tbspvanilla extract2 tsp
6
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.
7
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.
8
Marshmallow Cream Filling
9
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.
unsalted butter (room temperature)1 cup
10
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.
heavy cream2 tbspvanilla extract2 tsp
11
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.
12
Assembling the Cookies
13
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.
Nutrition Facts
calories
637 kcal
fat Content
34 g
serving Size
1 cookie
fiber Content
2 g
sugar Content
52 g
sodium Content
277 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
111 mg
carbohydrate Content
82 g
saturated Fat Content
20 g
unsaturated Fat Content
11 g
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