Pumpkin Spice Oatmeal Cream Pies

Delightful homemade treats featuring soft oatmeal cookies filled with creamy marshmallow fluff, perfect for fall.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 200

Cookie Ingredients

1.5 cups all-purpose flour Use high-quality flour; organic options work wonderfully!
2 cups old-fashioned oats Rolled oats provide a chewy texture; avoid quick oats for this recipe.
1 tablespoon pumpkin pie spice Feel free to adjust the spice levels based on your preference.
0.5 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon kosher salt
0.25 teaspoon nutmeg Using fresh nutmeg makes a significant difference!
0.5 cups unsalted butter, room temperature Ensure the butter is softened for easy mixing.
1 cup light brown sugar, packed Brown sugar adds moisture and that signature caramel flavor.
2 large eggs, room temperature
1 tablespoon molasses This ingredient enhances color and flavor; don’t skip it!
1 teaspoon vanilla extract Always use pure vanilla extract for the best flavor.

Filling Ingredients

0.75 cups unsalted butter, softened
1 jar marshmallow fluff (7 ounces)
3 cups confectioners' sugar Sift it to avoid lumps when mixing into the filling.

Preparation

Preheat your oven to 400°F (205°C).
Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, oats, pumpkin pie spice, baking powder, baking soda, salt, and nutmeg.
In a stand mixer, beat together the room-temperature butter and brown sugar on low speed until smooth and creamy—about 2-3 minutes.
Add the eggs, molasses, and vanilla extract. Beat until well incorporated.
Gradually mix in the dry ingredients until combined. Do not overmix.
Using a cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.

Baking

Bake for 7-8 minutes, watching for a golden edge and a soft center.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Filling and Assembly

In a mixing bowl, beat together the softened butter and marshmallow fluff. Gradually add confectioners' sugar until you achieve a stiff filling.
Spread a generous layer of filling on the flat side of half the cookies, then top with the remaining cookies to create sandwiches.
Enjoy your Pumpkin Spice Oatmeal Cream Pies!

Store your Pumpkin Spice Oatmeal Cream Pies in an airtight container at room temperature for up to 4 days or in the fridge for up to a week.