Go Back Email Link
A childhood classic transformed into an addictively sweet fall treat!

Pumpkin Oatmeal Creme Pies

A childhood classic transformed into an addictively sweet fall treat!
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 16 Pies

Ingredients
  

Cookies:

  • 1 ⅔ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon ground allspice
  • 1 ⅔ cup quick oats
  • ¾ cup unsalted butter, softened
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • ⅔ cup canned pumpkin (I used Libby's brand)
  • 1 large egg yolk
  • 1 teaspoon vanilla

Filling:

  • ½ cup unsalted butter, softened
  • 1 (7 oz) jar marshmallow creme/fluff
  • 1 tsp vanilla
  • Pinch of salt
  • 2 ½ cups powdered sugar
  • 1-3 teaspoons milk

Instructions
 

Make the Cookies:

  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Stir in the oats; set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add the brown sugar and white sugar and beat until fluffy. Add the pumpkin, egg yolk, and vanilla, and beat until smooth. Dump in the flour mixture, mixing until just combined.
  • Preheat the oven to 350ºF and line a baking sheet with parchment paper. Using a cookie scoop or two spoons, scoop cookie dough onto prepared baking sheets.  Using grease hands, roll dough into 1-inch balls, about 2 Tablespoons of dough per cookie. Place dough balls onto prepared baking sheet, then use the bottom of a measuring cup greased with cooking spray to flatten to about 1/2 of an inch.
  • Bake for 8-10 minutes, or until lightly browned around the edges. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make the filling:

  • In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, marshmallow fluff, vanilla, and salt until combined. Gradually add powdered sugar, a cup at a time, until filling is light and fluffy. If filling is too thick, add milk, a teaspoon at a time, until it reaches a smoother, more pipe-able consistency.

To Assemble:

  • Spoon the filling into a piping bag fitted with a large round tip (or a large zip-loc bag with the tip cut off), and pipe the filling onto the bottom side of a cookie. Gently press another cookie on top, forming a sandwich. Repeat with the remaining cookies.
  • Serve immediately, or store leftovers in an airtight container at room temperature for up to 5 days.