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!
Here is why pumpkin oatmeal cream pies are so good
These pumpkin cream pies are very similar to regular oatmeal cream pies, but with a pumpkin twist!
- Pumpkin flavor: These cookies have pumpkin flavor, but not enough to over power the oatmeal cookie flavor. They are the best of both worlds!
- Cream filling: The cream filling is a great sweet and creamy pairing with the cookies. They complement each other.
- Easy recipe: This is a simple dessert that you can make without a lot of time and stress. They are perfect for your busy fall!
These cream filled cookies are the kind of dessert that everyone can enjoy. They are perfect for kids and adults!
Tips for making pumpkin oatmeal cream pies
Here are my tips, so yours turns out like this recipe!
- 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.
- 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.
- 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.
- 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.
- Since there is pumpkin in these cookies, they need to cook a little longer than most cookies. They will not be golden brown on the edges so you are making sure they are set in the middle instead. You do not want these cookies underbaked or the sandwiches will fall apart.
How to decorate the cookies
First, you want to organize all the cookies in piles of 2 so you have pairs that match. Some cookies can be a bit bigger or smaller so you want to match the sizes the best you can.
I use a Wilton tip 1M to pipe the frosting on top of the cookie. You can also use a small cookie scoop to scoop frosting onto the cookie and spread it that way. I prefer the big piping tip because it looks a bit nicer.
It is important to freeze the cookies after decorating. Freeze for 10 minutes after decorating to set the frosting before serving. Otherwise when you bite into a cookie the soft frosting can squish out.
These cookies taste best when cold from the fridge. This is because when cold the pumpkin flavor is stronger. It also makes sure the frosting does not squish out.
Pumpkin Cream Pies FAQ's
Can I use homemade pumpkin puree?
I do not recommend homemade pumpkin puree because it can have a much larger moisture content and affect the cookies. For consistent texture and moisture I used Libby's pumpkin puree.
Do they taste like Little Debbie's Oatmeal Creme Pies?
Yes, but pumpkin flavored! This recipe was inspired by the Little Debbie version, but uses fresh ingredients, no preservatives, and pumpkin to make them even better.
Can these cookie dough balls be frozen?
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
How can I store the pumpkin oatmeal cream pies?
These cookies can be stored in an airtight container in the fridge for up to 5 days.
You can freeze them for up to 30 days in an airtight container such as a freezer bag.
For more pumpkin recipes, check out my
- Pumpkin Caramel Cookies
- Pumpkin Cream Cheese Bread
- Pumpkin Cheesecake
- Pumpkin Cream Cheese Muffins
- Chewy Pumpkin Snickerdoodle Cookies
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.
📖 Recipe
Pumpkin Oatmeal Cream Pies
Ingredients
Pumpkin Oatmeal Cookies
- 1 ¾ cups All-purpose flour
- 1 ½ cups Old fashioned oats
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 teaspoon Ground cinnamon
- 2 teaspoon Pumpkin pie spice
- ¼ teaspoon Ground nutmeg
- 1 cup Unsalted butter melted
- ¾ cup White granulated sugar
- ¾ cup Brown sugar packed light or dark
- 1 teaspoon Pure vanilla extract
- 1 cup Pumpkin puree
- 1 Egg yolk room temperature
- â…“ cup White granulated sugar for rolling the cookie dough balls
Marshmallow Creme Frosting
- 1 ½ cup Unsalted butter room temperature
- 7 oz Marshmallow creme
- 1 teaspoon 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 ¾ cups All-purpose flour, 1 ½ cups Old fashioned oats, 1 teaspoon Baking powder, 1 teaspoon Salt, 2 teaspoon Ground cinnamon, 2 teaspoon Pumpkin pie spice, ¼ teaspoon 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, ¾ cup White granulated sugar, ¾ cup Brown sugar, 1 teaspoon 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.⅓ 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 ½ 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 ½ 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 teaspoon 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.
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