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Pumpkin Spice Oatmeal Cream Pie Cookies

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Soft, chewy pumpkin spice oatmeal cookies sandwiched with a dreamy marshmallow cream filling. These nostalgic treats are easy to make, bursting with cozy fall flavors, and perfect for gatherings or lunchbox snacks.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple syrup
  • 1 cup old-fashioned rolled oats
  • 3/4 cup quick oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For the Cream Filling:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 cup marshmallow fluff (or whipped cream cheese for a tangier twist)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Let butter come to room temperature.
  2. In a large bowl, beat 1/2 cup butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy (2-3 minutes).
  3. Add 1/2 cup pumpkin puree, 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons maple syrup. Beat until well combined.
  4. In another bowl, whisk together 1 cup old-fashioned oats, 3/4 cup quick oats, 1 cup flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.
  5. Gradually add dry ingredients to wet, mixing on low just until combined. Do not overmix.
  6. Using a medium cookie scoop (about 2 tablespoons), drop dough onto prepared baking sheets, spacing about 2 inches apart. Slightly flatten each mound.
  7. Bake for 10-12 minutes, or until edges are set and centers look just a tad underbaked.
  8. Let cookies rest on the sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
  9. While cookies cool, beat 1/2 cup softened butter until smooth (1 minute). Add 1 1/2 cups powdered sugar, 1 cup marshmallow fluff, 1/2 teaspoon vanilla, and a pinch of salt. Beat until light and fluffy (2-3 minutes).
  10. Spread or pipe about 1 tablespoon of cream filling onto the flat side of half the cookies. Top with remaining cookies, pressing gently to sandwich.
  11. Let cookies sit for 30 minutes for best texture before serving.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and coconut-based marshmallow fluff. Chill dough for 30 minutes if cookies spread too much. Bake one test cookie first to check texture. Filling can be made ahead and stored in the fridge. Store cookies in an airtight container at room temperature for 2 days, or refrigerate up to 5 days. Freeze for up to 2 months.

Nutrition

Keywords: pumpkin spice, oatmeal cream pie, fall cookies, sandwich cookies, autumn dessert, easy baking, marshmallow filling, chewy cookies

Find it online: https://tomyumy.com/pumpkin-spice-oatmeal-cream-pie-cookies-easy-fall-baking-recipe/