Description
These Pumpkin Oatmeal Cream Pies are the perfect fall-inspired treat, combining soft and chewy pumpkin-spiced oatmeal cookies with a dreamy marshmallow cream filling. Perfect for lunchbox surprises, cozy desserts, or seasonal bake sales—ready in under an hour and totally irresistible.
Ingredients
Scale
- Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 1/2 cups old-fashioned oats
- Cream Filling:
- 3/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 jar (7 oz) marshmallow crème
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until fluffy. Add pumpkin, egg, and vanilla, and beat until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Gradually mix into the wet ingredients.
- Stir in Oats: Fold in oats with a spatula until fully combined.
- Shape and Bake: Scoop dough into 1½ tablespoon portions onto prepared sheets. Slightly flatten each. Bake for 10–12 minutes. Cool on sheets 5 minutes, then transfer to wire racks.
- Make Filling: Beat butter until creamy. Add powdered sugar in batches, then beat in marshmallow crème, vanilla, and a pinch of salt until fluffy.
- Assemble Cream Pies: Pair cookies by size. Spread or pipe filling on the flat side of one cookie, then sandwich with another.
Notes
For a tangy twist, add 2 oz of softened cream cheese to the filling. To freeze, wrap individually and thaw at room temperature before serving. These pies stay soft and delicious for days when stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream pie
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg