Pumpkin Oatmeal Cream Pies
These pumpkin oatmeal cream pies are the pumpkin version of oatmeal cream pies, like Little Debbie’s! They are a pumpkin spice oatmeal cookie sandwiches with a marshmallow creme filling.
The classic oatmeal cream pie is a perfect dessert for kids lunches, or just for snack time. This pumpkin version is a fun fall twist on the classic homemade oatmeal cream pies. They have pumpkin puree mixed into the oatmeal cookie dough, and pumpkin spices. Make fall extra fun for your friends and family with this simple fall treat!
Tips for making cookies
Here are my tips, so yours turns out like this recipe!
- Tip 1: Use old fashioned oats, not quick oats. Old fashioned oats are bigger and will bake more evenly. Quick oats are smaller pieces of oats which will make your cookie taste more oaty.
- Tip 2: Make sure to use paper towels to absorb the extra moisture from the pumpkin puree. This step is because we want to get enough pumpkin flavor into the cookies without adding lots of extra liquid to the dough.
- Tip 3: Since the cookies have pumpkin and oats, they do not spread like a normal cookie would. Make sure you do use your fingers to slightly flatten the cookies. If using the small cookie scoop, I measured mine about 2.5 inches in diameter.
- Tip 4: After flattening the cookie dough balls I like to lightly press the edges in to make them smooth and rounded. When pressing them down the edges can appear cracked otherwise.
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For more pumpkin recipes, try my Chewy Pumpkin Snickerdoodle Cookies and Pumpkin Cheesecake.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
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Pumpkin Oatmeal Cream Pies
These pumpkin oatmeal cream pies are the pumpkin version of oatmeal cream pies, like Little Debbies! They are a pumpkin spice oatmeal cookie sandwiches with a marshmallow creme filling.
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Ingredients
Pumpkin Oatmeal Cookies
- 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
Marshmallow Creme Frosting
- 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
Pumpkin Oatmeal Cookies
- In a medium bowl, sift the flour, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Add in the oats. Set aside.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
- 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.1 cup Pumpkin puree
- In a large bowl, mix the melted butter, sugar, brown sugar, vanilla, pumpkin puree, and egg yolk. Mix using a whisk.1 cup Unsalted butter, 3/4 cup White granulated sugar, 3/4 cup Brown sugar, 1 tsp Pure vanilla extract, 1 Egg yolk
- 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.1/3 cup White granulated sugar
- 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 flatten it will equal to 2 1/2 inches in diameter.
- Bake for 10-12 minutes. Bake until the cookie 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.
Marshmallow Creme Frosting
- In a medium bowl, sift the powdered sugar. Set aside.1 cup Powdered sugar
- Using a mixer, beat the butter on high speed for 2 minutes. Add in the marshmallow creme and mix for one more minute.1 1/2 cup Unsalted butter, 7 oz Marshmallow creme
- Add in the powdered sugar and mix on low speed until just combined. Use a rubber spatula to scrape the sides. Add in the vanilla and salt. Mix on high speed until fluffy.1 tsp Pure vanilla extract, Pinch of salt
- 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. I used Wilton tip 1M. 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
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 422kcal, Carbohydrates: 53g, Protein: 3g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 161mg, Potassium: 90mg, Fiber: 2g, Sugar: 28g, Vitamin A: 2922IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!
My filling separated twice I even used room temp butter am I mixing it too long??Â
Two common reasons a frosting would split. The ingredients needs to be the same temperature, so room temperature for both butter and marshmallow creme. If one is slightly more cold it can cause the frosting to split. Second reason is if you beat it for too long.
My filling separated, where did I go wrong? Did I overmix? I followed the timing I felt likeÂ
One of the top reasons a frosting will split is due to the temperature of the butter. If it is too cold it can separate. Since the marshmallow fluff is room temperature, the butter needs to be the same temperature.
Came out amazing. Directions were perfect!