Pumpkin Oatmeal Cream Pies is a fluffy marshmallow filling sandwiched between two soft, spiced pumpkin oatmeal cookies for a cozy and delicious treat! Yes, these sandwich cookies scream Fall, but I love them any time of the year! Even the pumpkin oatmeal cookies stand on their own as wonderfully delicious cookies year-round! If you love these pumpkin oatmeal cream pies, you will definitely want to try my classic oatmeal cookies, too! They’re just as soft, chewy, and full of flavor–a tested and perfected recipe!
Ingredients & Substitutions
- Oats: For the best results in the cookies, use old-fashioned oats (rolled oats). They cook quickly and have a soft texture. However, you could substitute quick oats if that is all you have. The cookies will still be delicious but with just a different texture.
- Spices: Pumpkin pie spice and a little bit of nutmeg are the warm spices that will shine in these cookies! If you don’t have any on hand, make homemade pumpkin pie spice to use!
- Sugar: Only light brown sugar (no granulated sugar) is added to these cookies. It has a rich, caramelized taste that complements the oats.
- Molasses: Molasses contributes to the flavor of the cookies, but also to the texture and appearance.
- Filling: The filling is creamy and fluffy, made with unsalted butter, confectioners’ sugar, marshmallow fluff (marshmallow creme), and a little milk. I have a wonderful recipe for marshmallow fluff if you need it!
When are Oatmeal Cookies Done Baking?
When baking oatmeal cookies, just a couple of minutes can really change their texture. Start checking them around the seven-minute mark. I like to take mine out when the center still looks a bit shiny. This keeps them fully baked but soft and delicate in the middle—so delicious! Let the cookies cool before adding the filling. Be warned…it will be hard to not eat the pumpkin oatmeal cookies before adding the filling, they are SO good!
Can I Make Pumpkin Oatmeal Cream Pies Ahead of Time?
Sure! Both the pumpkin oatmeal cookies and filling can be made ahead of time. For the cookies, freeze the dough until ready to use:
- First, scoop out individual balls of dough and place them onto a parchment paper-lined baking sheet.
- Place the sheet of cookie dough balls in the freezer for an hour or two, or until solid.
- After frozen, store them in a freezer-safe zipper bag for up to 2 months.
- When ready to enjoy, simply bake from frozen, adding one or two minutes to the baking time.
The filling can be mixed and stored in an airtight container in the refrigerator for up to 3 days.
How To Store Pumpkin Oatmeal Cream Pies
Store pumpkin oatmeal cream pies in an airtight container. If you are going to eat them within a day or two, they can be stored at room temperature. Otherwise, keep them in the refrigerator for up to 3 days. I like the filling a little firmer, so I prefer storing the pumpkin oatmeal cream pies in the refrigerator. If you prefer them softer, let them sit at room temperature for about 10 minutes before serving.
Can I Freeze Pumpkin Oatmeal Cream Pies?
Yes. To freeze pumpkin oatmeal cream pies, wrap each cream pie in plastic wrap. (Or, keep them in a freezer-safe container.) Freeze them for up to 2 months. When ready to enjoy, let the cream pies thaw in the refrigerator or at room temperature.
Pumpkin Spice Oatmeal Cream Pies
Ingredients
Pumpkin Oatmeal Cookies
- 1 ½ cups (187.5 g) all-purpose flour
- 2 cups (180 g) old fashioned oats
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
Filling
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
- 3 cups (375 g) confectioners' sugar
- 1 jar (7 ounces) marshmallow fluff, or marshmallow creme
- 1-3 tablespoons whole milk
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, oats, pumpkin pie spice, baking powder, baking soda, salt, and nutmeg.
- To the bowl of a stand mixer with the paddle attachment, add butter and brown sugar. Beat on low speed until smooth.
- Add eggs, molasses, and vanilla. Mix until all ingredients are fully incorporated, stopping to scrape down the sides of the bowl as needed.
- With the mixer still on low speed, slowly add the dry ingredients until fully incorporated.
- Using a 2-tablespoon scoop, drop the dough onto the lined baking sheet. Then, gently press to slightly flatten the cookies.
- Bake for 7-8 minutes. They may look slightly doughy, and that is okay.
- Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Filling
- While the cookies are cooling, mix together the butter, sugar, and marshmallow fluff.
- Add enough milk to make the filling spreadable.
- Spread filling on the bottoms of half the cookies and top with the remaining cookies.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These sandwich cookies are really good! Perfect for Fall!
Elizabeth
Wow. I thought our oatmeal cream pies were good (which they are), but these are even better! I love the pumpkin spice flavor, and the cookies are so soft!
Annabelle
There is a lot of pumpkin flavor in these cookies–perfect for your Fall get-togethers!
Bella
The marshmallow filling is everything! And yes, the cookies are amazing, too.
Selena
These are so good. The pumpkin spice really shines through, and the filling is perfect!
Do you have recipe for Datenut bars?? One of my favs.Our bakery no longer makes them.
I have a child with ciliac so I’d need to make these gluten free. Would there be any changes other than gf flour and oats?
so there’s no pumpkin in these pumpkin oatmeal cookies? just spices? kinda disappointing.
Can’t wait to make. I will let you know how it goes. Love your recipe is.