Description
Pumpkin Oatmeal Cream Pies are the ultimate fall treat with a delightful combination of spices and a creamy marshmallow frosting.
Ingredients
Scale
- 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
- 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
- In a medium bowl, sift the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Add in the oats. Set aside.
- Spread the pumpkin puree on a dinner plate and use 8 sheets of paper towels to press on the pumpkin to absorb the moisture, doing this 4 times.
- In a large bowl, mix the melted butter, sugar, brown sugar, vanilla, pumpkin puree, and egg yolk with a whisk.
- Add in the dry ingredients and mix with a rubber spatula until just combined.
- Preheat the oven to 350℉ and line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes before scooping.
- Using a small cookie scoop, scoop the dough, roll each ball in white sugar, and place 12 on each sheet, slightly flattening them.
- Bake for 10-12 minutes until the cookies look set in the middle.
- Let the cookies sit on the hot pan for 4 minutes before transferring to a cooling rack.
- For the frosting, sift the powdered sugar in a medium bowl and set aside.
- Beat the butter on high speed for 2 minutes, add in marshmallow creme, and mix for one more minute.
- Organize the cookies in pairs and pipe frosting on one cookie, placing the other on top. Freeze for 10 minutes to set the frosting and store in the fridge.
Notes
- Let the cookies cool completely before storing them.
- For the best results, store in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg