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Pumpkin Oatmeal Cream Pies

Pumpkin Oatmeal Cream Pies: Cozy Fall Treats to Savor

Delightful Pumpkin Oatmeal Cream Pies are a cozy fall treat combining oatmeal cookies with fluffy marshmallow filling.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 4 minutes
Total Time 36 minutes
Servings: 12 pies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-purpose flour Spoon and level for perfect results.
  • 1 cup Old fashioned oats Avoid quick oats.
  • 1 teaspoon Baking powder Helps cookies rise.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 teaspoon Ground cinnamon Infuses warmth.
  • 1 teaspoon Pumpkin pie spice Or substitute with cinnamon, nutmeg, and ginger.
  • 1/4 teaspoon Ground nutmeg Adds nuttiness.
  • 1/2 cup Unsalted butter (melted) Let cool slightly.
  • 1 cup White granulated sugar Sweetens cookies.
  • 1/2 cup Brown sugar (packed) Adds moisture.
  • 1 teaspoon Pure vanilla extract Enhances flavor.
  • 1 cup Pumpkin puree Use high-quality canned.
  • 1 large Egg yolk (room temperature) Acts as a binder.
  • 1/4 cup White granulated sugar (for rolling) Adds a crunchy exterior.
For the Marshmallow Filling
  • 1/2 cup Unsalted butter (room temperature) Creates creamy texture.
  • 1 cup Marshmallow creme Main filling ingredient.
  • 1 2 Powdered sugar (sifted) Sweetens and stabilizes.
  • 1 pinch Salt Balances sweetness.

Equipment

  • mixing bowls
  • baking sheets
  • Parchment paper
  • whisk
  • sifter
  • spatula

Method
 

Step-by-Step Instructions
  1. Sift together flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg in a medium bowl. Mix in oats.
  2. Drain excess moisture from pumpkin puree using paper towels and set aside.
  3. Whisk together melted butter, white sugar, brown sugar, vanilla extract, pumpkin puree, and egg yolk in a large bowl.
  4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Scoop dough into balls, roll in sugar, flatten slightly, and place on baking sheets.
  7. Bake for 10–12 minutes until edges are set but centers look underdone.
  8. Cool cookies on the baking sheet for about 4 minutes, then transfer to a wire rack.
  9. Sift powdered sugar, beat butter until creamy, add marshmallow creme, sifted sugar, and salt. Mix until smooth.
  10. Pipe or spread marshmallow frosting on one cookie's flat side, top with another cookie, and chill briefly to set frosting.
  11. Serve and enjoy! Store leftovers in an airtight container for up to 5 days.

Nutrition

Serving: 1pieCalories: 220kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 14gVitamin A: 1000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For best results, use quality ingredients and chill dough if too soft.

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