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Pumpkin Oatmeal Cream Pies

Pumpkin oatmeal cream pies sandwich soft, spiced pumpkin-oat cookies around a fluffy marshmallow creme filling. The cookies bake until their edges are set and tops look dry, then cool before assembly.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 19 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the cookies and filling
  • 1 cup unsalted butter softened, divided (1/2 cup for the cookies and 1/2 cup for the filling)
For the cookies
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg yolk large
  • 0.5 cup pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1.5 cups old-fashioned rolled oats
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp salt
For the filling
  • 1 cup powdered sugar
  • 1 jar (7 oz) marshmallow creme

Equipment

  • 2 large baking sheets
  • 1 electric mixer

Method
 

Make and bake the cookies
  1. In a medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, ground cinnamon, ground ginger, and salt.
  2. In a large bowl, beat 1/2 cup of the divided softened unsalted butter with the packed light brown sugar and granulated sugar using an electric mixer until light and fluffy, about 2 minutes.
  3. Beat in the large egg yolk, pumpkin puree (not pumpkin pie filling), and vanilla extract until combined.
  4. Stir the flour mixture into the pumpkin mixture just until no dry streaks remain.
  5. Cover and refrigerate the dough for 30 minutes.
  6. Heat the oven to 350°F.
  7. Line two large baking sheets with parchment paper.
  8. Scoop the dough into 24 portions, about 1 1/2 tablespoons each, and arrange them 2 inches apart on the baking sheets.
  9. Bake one sheet at a time for 11–13 minutes, until the edges are set and the tops look dry.
  10. Cool the cookies on the baking sheets for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.
Make the filling and assemble
  1. Beat the remaining 1/2 cup softened unsalted butter in a large bowl until smooth.
  2. Beat in the powdered sugar and marshmallow creme until fluffy.
  3. Spread about 1 heaping tablespoon of filling on the flat side of half the cooled cookies.
  4. Top with the remaining cookies, flat side down.

Notes

For the best texture, use pumpkin puree rather than pumpkin pie filling. Store the assembled pies airtight in the refrigerator for up to 4 days; they can be frozen. For a gluten-free variation, use certified gluten-free oats and a 1:1 gluten-free flour blend.