Description
Delicious homemade pumpkin oatmeal cream pies filled with a fluffy marshmallow creme frosting.
Ingredients
Scale
- 1 3/4 cups All-purpose flour
- 1 1/2 cups Old fashioned oats
- 1 tsp Baking powder
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 2 tsp Pumpkin pie spice
- 1/4 tsp Ground nutmeg
- 1 cup Unsalted butter, melted
- 3/4 cup White granulated sugar
- 3/4 cup Brown sugar, packed light or dark
- 1 tsp Pure vanilla extract
- 1 cup Pumpkin puree
- 1 Egg yolk, room temperature
- 1/3 cup White granulated sugar, for rolling the cookie dough balls
- 1 1/2 cup Unsalted butter, room temperature
- 7 oz Marshmallow creme
- 1 tsp Pure vanilla extract
- 1 cup Powdered sugar, sifted
- Pinch of salt
Instructions
- In a medium bowl, sift the flour, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Add in the oats. Set aside.
- Spread the pumpkin puree on a dinner plate. Use 8 sheets of paper towels, using two at a time, press on the pumpkin to absorb the moisture. Do this 4 times.
- In a large bowl, mix the melted butter, sugar, brown sugar, vanilla, pumpkin puree, and egg yolk. Mix using a whisk.
- Add in the dry ingredients and mix using a baking rubber spatula. Mix until just combined.
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes before scooping. Pour the white granulated sugar into a bowl.
- Using a small cookie scoop, scoop the dough. Roll each cookie dough ball into the sugar. Place 12 cookie dough balls per cookie sheet. Use your fingers to slightly flatten the cookie dough balls. When flattened it will equal to 2 1/2 inches in diameter.
- Bake for 10-12 minutes until the cookies look set in the middle. Since they are pumpkin cookies, they won’t be golden brown on the edges like other cookies.
- Let the cookies sit on the hot pan for 4 minutes before transferring to a cooling rack to cool completely.
- In a medium bowl, sift the powdered sugar. Set aside.
- Using a mixer, beat the butter on high speed for 2 minutes. Add in the marshmallow creme and mix for one more minute.
- Organize the cookies in piles of 2, so that each cookie is similar to its pair. Flip one upside down and pipe the frosting on top of the cookie. Leave a little edge around the cookie because once you put one on, the frosting will spread to the edges.
- Place the cookies in the freezer for 10 minutes to set the frosting. Store in the fridge for best results.
Notes
- Ensure to press out the moisture from the pumpkin puree for the best cookie texture.
- Using a cookie scoop helps to achieve uniform cookie sizes.
- These cookies are best enjoyed when chilled.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg