Description
These Pumpkin Spice Oatmeal Cream Pies are deliciously soft oatmeal cookies filled with a creamy marshmallow filling, perfect for fall treats.
Ingredients
Scale
- 1 cup (245 g) pumpkin puree with moisture removed
- 1 cup (227 g) unsalted butter, room temperature
- ¾ cup (165 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 eggs, room temperature
- 2 tbsp (30 ml) molasses
- 2 tsp (10 ml) vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 ½ tsp (1 tsp) pumpkin pie spice
- 1 tsp (1 tsp) baking soda
- ½ tsp (0.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- 2 cups (162 g) quick oats
- 1 cup (227 g) unsalted butter, room temperature (for filling)
- 1 ¼ cup (159 g) marshmallow fluff
- 1 ½ cup (180 g) powdered sugar
- 2 tsp (10 ml) vanilla extract
- ¼ tsp (0.2 tsp) salt
- 2 tbsp (30 ml) heavy cream
Instructions
- Preheat the oven to 350°F and prepare baking sheet pans with silicone baking mats or parchment paper.
- Spread 1 cup of pumpkin puree onto paper towels in a thin layer and blot until you have ½ cup of dried pumpkin puree.
- Cream the unsalted butter, light brown sugar, and granulated sugar in a mixer until light and fluffy.
- Add the eggs, molasses, and vanilla extract. Mix in the dried pumpkin puree until smooth.
- In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Add dry ingredients and quick oats to the pumpkin mixture and mix until a dough forms.
- Use a large cookie scoop to portion dough onto the baking sheet, allowing space for spreading.
- Bake for 12-13 minutes until golden brown on edges and cool on a wire rack.
- For filling, cream unsalted butter until smooth, then add marshmallow fluff, powdered sugar, vanilla extract, and salt. Mix until incorporated.
- Add heavy cream and whip for 2-3 minutes until creamy.
- Pipe or spread the marshmallow cream filling on one cookie and top with another cookie to make a sandwich.
Notes
- Make sure to remove excess moisture from the pumpkin puree for better cookie texture.
- These cookies can be stored in an airtight container for several days.
- For a festive touch, roll the edges of the cream pie in autumn-themed sprinkles.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg