These classic fall pumpkin oatmeal cream pies is a sweet and tasty recipe you'll love to make. All you need is some pumpkin puree to make this recipe feel like fall in every bite.
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Not many people like pumpkin but if you are a fan of it I have a simple dessert recipe you can try. My oatmeal cream pies are an easy dessert to whip up even if you don't have the baking experience. And you don't need that many ingredients to get started. You may even have a lot of these ingredients at home already.
Pumpkin puree isn't too sweet and it balances well in this recipe with the fall spices like nutmeg and cinnamon. This recipe only uses ½ cup pumpkin puree so the pumpkin flavor isn't too powerful which is my ideal flavor for anything containing pumpkin. My pumpkin oatmeal cream pies are soft, chewy, and have a sweet marshmallow fluff filling inside. Each bite you take is better than the last.
Why you'll love this recipe
This recipe takes a classic oatmeal cream pie flavor that's elevated to a updated fall recipe. It's quick to make and besides the fluff part, it's not that messy. You can eat this alone as a soft cookie or complete the recipe and make it a full oatmeal cream pie. You can eat this any way you want. It's delicious!
Find more of my seasonal treats here and let me know if you try this recipe.
Pumpkin Oatmeal Cream Pies
Ingredients
- 2 cups Old fashioned rolled oats
- ½ cup Pumpkin puree
- 2 cups Flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2 Sticks of butter (softened) salted or unsalted
- 2 Eggs (room temp)
- 1 ½ teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 cup Light brown sugar
- 1 cup Sugar
- 1 teaspoon Dark corn syrup or molasses
Marshmallow fluff frosting Ingredients:
- ½ stick of unsalted butter - room temperature
- 3 cups Marshmallow fluff
- ½ cup Powdered sugar
Instructions
- In a medium bowl add the flour, baking soda, rolled oats, salt, cinnamon, and nutmeg. Whisk and set aside.
- Using a hand mixer combine the softened butter, brown sugar, and granulated sugar until combined. Slowly add the eggs one at a time. Follow this up with the vanilla extract, molasses (or dark corn syrup) and pumpkin puree. Once everything is mixed slowly add the flour mixture.
- Chill dough for 10-15 minutes and preheat your oven to 350. Bake the cookies for 10-12 minutes and let the cookies cool for a few minutes before transferring to a cooling rack. Use a toothpicks to poke the cookies and see if they're fully cooked. If not, pop them in for another 2-3 minutes.
- As the cookies are cooling begin making your Marshmallow fluff frosting. You will use a piping bag to add the frosting to each cookie. Pipe the frosting on one cookie and place another on top to make the oatmeal cream pie. Chill the oatmeal cream pies in your refrigerator for 10 minutes before serving.
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