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.
Servings: 18 cookie sandwiches
Calories: 422kcal
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.
Nutrition
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