These Pumpkin Oatmeal Cream Pie Cookies are everything I love about fall baking! Soft, chewy, pumpkin cookies filled with warm spices and sandwiched together with a fluffy vanilla marshmallow creme filling.
Ingredients:
½ cup (113 g) unsalted butter, softened
¾ cup (150 g) packed dark brown sugar
¼ cup (50 g) granulated sugar
⅓ cup (80 g) pumpkin purée
1 large egg yolk
2 tsp vanilla extract
1 cup (100 g) quick oats
1 cup + 2 tbsp (140 g) all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1½ tsp cinnamon
¾ tsp ground ginger
¼ tsp nutmeg
⅛ tsp cloves
⅛ tsp allspice
Vanilla Marshmallow Creme Filling:
½ cup (113 g) unsalted butter, softened
1 cup (120 g) powdered sugar
¾ cup marshmallow fluff
1½ tsp vanilla
1 tbsp heavy cream
¼ tsp salt
1. Prepare the pumpkin
Spread the pumpkin purée onto a plate lined with paper towel and gently blot it for a few minutes. You don’t
want it bone dry—you just want to remove some of the excess water.
2. Make the cookie dough: Cream the butter, brown sugar and granulated sugar together for about 2–3
minutes, until fluffy. Beat in the pumpkin, egg yolk and vanilla.
In another bowl, whisk together the flour, oats, baking soda, baking powder, salt and spices. Reserve one
tablespoon of the dry ingredients. Add the dry ingredients to the wet ingredients and mix just until
combined. The dough should be soft but scoopable.
3. Chill: Cover and refrigerate for 30–45 minutes. This helps keep the cookies thick enough to sandwich
without becoming cakey.
4. Bake: Heat oven to 350°F (175°C). Scoop the dough into roughly 1½ tbsp portions and roll into balls. Place
on a parchment-lined baking sheet and flatten them slightly with your fingers. Bake for approximately 9–11
minutes. You want the edges set but the centers still looking slightly underdone.
Do not overbake these. That’s the difference between a soft creme-pie cookie and a crunchy oatmeal cookie.
Let them cool on the baking sheet for 5 minutes, then transfer to a rack.
5.Make the cream filling:
Beat the butter until very fluffy—about 2 minutes. Beat in the powdered sugar gradually. Add the
marshmallow fluff, vanilla, cream and salt. Beat on high for another 2–3 minutes until incredibly light and
fluffy. Then stir in your one tablespoon reserved oatmeal mixture
6.Assemble: Once the cookies are completely cool, pipe a generous swirl of filling onto the flat side of one
cookie. Top with another cookie and gently press until the filling reaches almost to the edges.
Recipe Details:
Yield: 12–14 sandwich cookies
Prep Time: 25 minutes
Chill Time: 30–45 minutes
Cook Time: 9–11 minutes
Total Time: 1 hour 5 minutes–1 hour 20 minutes
Nutrition Facts:
Per 1 sandwich cookie (based on 14 cookies):
Calories: ~310
Protein: ~3 g
Carbohydrates: ~43 g
Fat: ~15 g
Saturated Fat: ~9 g
Fiber: ~1 g
Sugar: ~29 g
Sodium: ~180 mg
of cookies.
Nutrition information is an estimate based on the ingredients listed and may vary depending on specific brands and the final number
FAQ
Q: Can I make these cookies ahead of time?
A: Yes! The cookies can be baked 1–2 days ahead and stored in an airtight container at room temperature. For the best texture,
assemble them the day you plan to serve them or the night before.
Q: How should I store pumpkin oatmeal cream pie cookies?
A: Store assembled cookies in an airtight container in the refrigerator for up to 4–5 days. Let them sit at room temperature for about
15–20 minutes before serving for the softest texture.
Q: Can I freeze these cookies?
A: Yes. You can freeze the assembled cookies in an airtight freezer-safe container for up to 2 months. Thaw them in the refrigerator,
then let them come to room temperature before serving.
Q: Why do I need to blot the pumpkin purée?
A: Pumpkin purée contains quite a bit of water. Removing some of the excess moisture helps prevent the cookies from becoming too
cakey or spreading too much while baking.
Q: Can I use pumpkin pie filling instead of pumpkin purée?
A: No. Pumpkin pie filling contains added sugar and spices and will change the texture and sweetness of the cookies. Use 100% pure
pumpkin purée.
Q: Why do the cookies need to be chilled?
A: Chilling firms up the butter and helps the cookies hold their shape while baking. It also helps keep them thick and soft rather than
thin and overly spread.
Q: How do I know when the cookies are done?
A: The edges should look set while the centers still look slightly soft or underdone. They will continue to set as they cool. Be careful
not to overbake them, or they can become crisp instead of soft and chewy.
Q: Can I make the filling without marshmallow fluff?
A: The marshmallow fluff is what gives the filling its classic light, marshmallow-like texture. For the closest result, I recommend using
it rather than substituting it.
Q: Why is my filling too soft?
A: If the filling is too soft to pipe, refrigerate it for 15–20 minutes and beat it again briefly. You can also add a little more powdered
sugar until it reaches a pipeable consistency.
Q: Can I make smaller cookies?
A: Yes. Use a smaller scoop and reduce the baking time by a few minutes. Keep an eye on them so they don’t overbake.
Q: Can I make these gluten-free?
A: You can try using a 1:1 gluten-free all-purpose flour blend and certified gluten-free oats. Results may vary depending on the flour
blend.
Q: Can I use old-fashioned oats instead of quick oats?
A: Quick oats are recommended because they create a softer, more cohesive texture. Old-fashioned oats can be pulsed briefly in a food processor to make them smaller before using.