When autumn rolls around and the leaves begin to turn, there is nothing quite like the warm, cozy fragrance of pumpkin pie spice filling the kitchen. While traditional pumpkin pies and classic oatmeal cookies are seasonal staples, combining them creates an unforgettable dessert: Pumpkin Oatmeal Cream Pies.
Imagine two ultra-chewy, spiced pumpkin oatmeal cookies wrapped around a pillowy, cloud-like marshmallow creme frosting. Every bite delivers a balance of textures—the rustic hearty chew of old-fashioned oats, the tender moisture of pumpkin, and the silky sweetness of vanilla marshmallow filling.
Whether you are baking for a fall bake sale, a Thanksgiving dessert board, or simply craving a nostalgic treat to pair with your morning pumpkin spice latte, this comprehensive guide covers every detail you need to make bakery-quality cream pies right in your own kitchen.
Biscoff White Chocolate Oatmeal Cookies Recipe
Table des matières
Why You Will Love This Recipe
- Exceptional Texture: By blotting the pumpkin puree before mixing, these cookies achieve a chewy, dense structure rather than a cakey, soft-bread texture.
- Nostalgic Flavor Twist: It takes the classic Little Debbie Oatmeal Cream Pie you loved as a kid and elevates it with warm autumn spices and real pumpkin.
- Fluffy, Stable Filling: The addition of marshmallow creme (fluff) to the buttercream creates an airy filling that holds its structure without being overly heavy or cloying.
- Make-Ahead Friendly: These cream pies actually improve after chilling! The flavors meld together, and the moisture from the filling keeps the cookies remarkably soft for days.
Key Ingredients & What They Do
Understanding the science behind your ingredients helps guarantee success every time you bake. Here is a look at what makes this recipe work so seamlessly:
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| Ingredient | Role in the Recipe |
+---------------------------+-------------------------------------------------------------------------+
| Old-Fashioned Rolled Oats | Delivers a hearty, chewy texture; absorbs excess dough moisture. |
| Pumpkin Puree | Adds authentic flavor and rich orange color; acts as a natural moistener.|
| Melted Unsalted Butter | Promotes spread and richness, contributing to a chewy center. |
| Dark or Light Brown Sugar | Adds moisture, deep caramel notes, and chewiness thanks to molasses. |
| Egg Yolk | Emulsifies the dough while adding fat without extra watery egg white. |
| Warm Spices | Cinnamon, pumpkin pie spice, and nutmeg create the signature fall aroma.|
| Marshmallow Creme | Gives the frosting its signature "snack cake" fluffiness and stability. |
+---------------------------+-------------------------------------------------------------------------+
Cookie Dough Breakdown
- All-Purpose Flour: Spooned and leveled to prevent adding too much flour, which can lead to dry or overly thick cookies.
- Oats: Stick with old-fashioned rolled oats for this recipe. Quick oats absorb moisture faster and result in a drier cookie, whereas rolled oats offer a distinct bite.
- Pure Pumpkin Puree: Use 100% pure canned pumpkin puree (such as Libby’s), not canned pumpkin pie mix, which contains added sugars and spices.
- Sugar Combination: A blend of brown sugar and granulated sugar provides the perfect balance between crispy edges and a moist, chewy center.
Marshmallow Creme Frosting Breakdown
- Room Temperature Butter: Softened butter whips up light and airy, providing the structural base for the frosting.
- Marshmallow Creme (Marshmallow Fluff): The secret ingredient! It prevents the frosting from becoming grainy and mimics the nostalgic snack-cake center.
- Powdered Sugar: Sifted to ensure a smooth, lump-free piping consistency.
The Secret Step: Why Blotting Pumpkin Puree Matters
Pumpkin puree is roughly 90% water. Excess water in cookie dough turns into steam during baking, which causes gluten to puff up into a bread-like or cakey texture.
To achieve a true chewy oatmeal cookie, you must remove excess moisture:
- Measure out 1 cup of canned pumpkin puree.
- Line a dinner plate with 3 to 4 sheets of paper towels.
- Spread the puree across the towels.
- Gently press additional paper towels over the top to absorb moisture.
- Repeat this process with fresh paper towels 3 to 4 times until the pumpkin appears visibly thicker and concentrated.
Printable Recipe Card
Ingredients
For the Pumpkin Oatmeal Cookies:
- 1 ¾ cups (210g) all-purpose flour, spooned and leveled
- 1 ½ cups (135g) old-fashioned rolled oats
- 1 tsp baking powder
- 1 tsp fine salt
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- ¼ tsp ground nutmeg
- 1 cup (2 sticks / 226g) unsalted butter, melted and cooled slightly
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) brown sugar, packed
- 1 tsp pure vanilla extract
- 1 cup (240g) canned pumpkin puree (blotted down to remove moisture)
- 1 large egg yolk, room temperature
- ⅓ cup granulated sugar (reserved for rolling dough)
For the Marshmallow Creme Frosting:
- 1 ½ cups (3 sticks / 339g) unsalted butter, room temperature
- 7 oz (198g) marshmallow creme (marshmallow fluff)
- 1 cup (120g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 pinch fine salt
Step-by-Step Instructions
Phase 1: Prepare the Dough & Blot the Pumpkin
- Blot the Pumpkin: Spread the pumpkin puree onto a large plate lined with paper towels. Press gently with additional paper towels to absorb excess liquid. Repeat 3–4 times with clean towels until the puree is dense and thick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, pumpkin pie spice, and ground nutmeg. Stir in the old-fashioned oats until evenly distributed.
- Whisk Wet Ingredients: In a large bowl, combine the melted butter, ¾ cup granulated sugar, packed brown sugar, vanilla extract, egg yolk, and the blotted pumpkin puree. Whisk vigorously until the mixture is uniform and smooth.
- Combine & Rest: Pour the dry ingredient mixture into the wet ingredients. Fold together using a silicone spatula just until no dry pockets of flour remain. Let the dough rest at room temperature for 10 minutes so the oats absorb the liquids.
Phase 2: Roll, Flatten, and Bake
- Prep Oven & Pans: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Place the extra ⅓ cup granulated sugar into a small bowl.
- Portion & Roll: Use a small cookie scoop (about 1.5 tablespoons of dough) to portion the dough into balls. Roll each ball in the granulated sugar until completely coated, then transfer to the prepared baking sheet, leaving 2 inches of space between each.
- Flatten: Using your fingertips or the flat bottom of a drinking glass, gently press down on each dough ball until flattened to roughly 2 ½ inches in diameter and ½-inch thick.
- Bake: Bake for 10 to 12 minutes. The edges should look set while the centers remain slightly soft. Remove from the oven and let the cookies rest on the warm baking sheet for 4 minutes to finish setting. Transfer to a wire cooling rack to cool completely.
Phase 3: Whip the Frosting & Assemble
- Beat Butter & Fluff: In a large mixing bowl (or stand mixer fitted with the paddle attachment), beat the room-temperature butter on high speed for 2 minutes until creamy and pale. Add the marshmallow creme and beat for an additional 60 seconds until fully incorporated.
- Add Sugar & Seasoning: Turn the mixer speed to low and gradually add the sifted powdered sugar. Once mixed, add the vanilla extract and salt. Increase speed to high and whip for 1 to 2 minutes until light, fluffy, and holds its shape.
- Assemble: Pair up cooled cookies by size and shape. Turn one cookie flat-side up. Pipe or scoop a generous portion of frosting onto the center, leaving a small border around the edge. Press a second cookie flat-side down on top to create a sandwich.
- Set: Place the assembled cream pies in the freezer for 10 minutes (or refrigerator for 20 minutes) to allow the frosting to firm up before serving.
Pro Tips for Cookie Success
- Cool Completely Before Frosting: Never apply buttercream or marshmallow filling to warm cookies! The fat in the butter will melt instantly, causing the top cookie to slide off.
- Match Cookie Sizes: Because handmade cookie dough balls vary slightly, pair your cookies up by size before you start piping the filling.
- Use a Piping Bag: While you can spread the filling with an offset spatula, using a piping bag fitted with a large round tip gives you clean, even edges all around the cookie.
- Chill for Better Texture: While tempting to eat warm, these cream pies taste even better after sitting in the fridge for a few hours. The moisture balances out, softening the oat cookies into the ideal snack-cake bite.
Customization & Recipe Variations
Want to tweak the recipe to suit your dietary needs or personal taste? Here are a few creative ideas:
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| Variation | How to Adjust the Recipe |
+-----------------------------+----------------------------------------------------------------------------------------+
| Cream Cheese Filling | Swap 1/2 cup of butter in the frosting for 8 oz softened brick cream cheese. |
| Gluten-Free Option | Use a 1:1 gluten-free baking flour blend and certified gluten-free rolled oats. |
| Spiced Sugar Rolling Blend | Mix 1/2 tsp of cinnamon into the 1/3 cup sugar reserved for rolling the dough. |
| Caramel Drizzle Center | Pipe a ring of frosting on the cookie and fill the center with a dollop of caramel. |
| Mini Cream Pies | Use a 1-tablespoon scoop and reduce baking time to 8-9 minutes for party bites. |
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Equipment Needed
- Sheet Pans & Parchment Paper: Prevents bottom scorching and allows easy removal.
- Paper Towels: Essential for blotting excess pumpkin water.
- Cookie Scoop (1.5 tbsp / Medium): Ensures every cookie bakes evenly.
- Electric Hand Mixer or Stand Mixer: Needed to beat the marshmallow creme and butter into a fluffy frosting.
- Piping Bag: Makes filling the center clean and uniform.
Storage & Freezing Instructions
- Room Temperature: Store assembled cream pies in an airtight container lined with parchment paper at cool room temperature for up to 3 days.
- Refrigeration: Store in an airtight container in the refrigerator for up to 7 days. Keep them layered with parchment paper so they do not stick. Serve chilled or let them rest at room temperature for 10 minutes before eating.
- Freezing: Wrap individual cream pies tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter for 30 minutes before serving.
Frequently Asked Questions (FAQ)
How long do oatmeal cream pies stay good for?
Homemade oatmeal cream pies will stay fresh for 3 to 4 days at room temperature when kept in an airtight container. If kept in the refrigerator, they will stay soft and delicious for up to 7 to 10 days. For longer storage, you can freeze wrapped cream pies for up to 3 months.
What state is known for pumpkin pie?
Illinois is world-famous for pumpkin pie production. The state produces over 80% to 90% of all processed canned pumpkin in the United States. In fact, the town of Morton, Illinois, is officially known as the “Pumpkin Capital of the World” due to the massive Libby’s processing plant located there.
What are common pumpkin pie mistakes?
When baking traditional pumpkin pies, common baking mistakes include:
- Overbaking the Custard: Baking too long causes the egg proteins to over-coagulate, leading to deep cracks on top and a watery texture (“weeping”).
- Soggy Bottom Crust: Failing to pre-bake (blind bake) the crust or using an incorrect oven rack position allows the liquid filling to make the bottom crust doughy.
- Using Excessively Watery Fresh Pumpkin: Using fresh pumpkin without draining it properly introduces too much liquid into the filling.
- Over-whisking the Filling: Whisking too vigorously incorporates trapped air bubbles that expand and burst in the oven, creating a blistered top layer.
How long can pumpkin pie be left unrefrigerated?
According to food safety guidelines from the USDA, homemade pumpkin pie should not be left unrefrigerated for more than 2 hours. Because pumpkin pie is an egg and dairy custard dessert, bacteria can grow quickly at ambient room temperatures (between 40°F and 140°F). After baking, let the pie cool to room temperature (up to 2 hours maximum) before transferring it straight into the refrigerator.
Related Fall Dessert Recommendations
If you loved making these Pumpkin Oatmeal Cream Pies, explore these other cozy autumn recipes on inasrecipes.com:
- Soft-Baked Pumpkin Snickerdoodles
- Chewy Apple Cider Snickerdoodle Sandwich Cookies
- Classic Maple Pecan Pie Bars
- Glazed Cinnamon Brown Sugar Oatmeal Cookies
Pumpkin Oatmeal Cream Pies: The Ultimate Autumn Sandwich Cookie
- Durée totale: 42 minutes
- Produit: 12 cream pies 1x
Description
Soft and chewy pumpkin oatmeal cookies made with concentrated pumpkin puree, warm pumpkin spices, and a fluffy marshmallow creme frosting sandwiched between two cookies.
Ingrédients
Scale
- 1 ¾ cups (210g) all-purpose flour, spooned and leveled
- 1 ½ cups (135g) old-fashioned rolled oats
- 1 tsp baking powder
- 1 tsp fine salt
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- ¼ tsp ground nutmeg
- 1 cup (2 sticks / 226g) unsalted butter, melted and cooled slightly
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) brown sugar, packed
- 1 tsp pure vanilla extract
- 1 cup (240g) canned pumpkin puree, blotted down to remove moisture
- 1 large egg yolk, room temperature
- ⅓ cup granulated sugar, reserved for rolling dough
- 1 ½ cups (3 sticks / 339g) unsalted butter, room temperature
- 7 oz (198g) marshmallow creme (marshmallow fluff)
- 1 cup (120g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 pinch fine salt
Instructions
- Spread the pumpkin puree onto a large plate lined with paper towels. Press gently with additional paper towels to absorb excess liquid. Repeat 3–4 times with clean towels until the puree is dense and thick.
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, pumpkin pie spice, and ground nutmeg. Stir in the old-fashioned oats until evenly distributed.
- In a large bowl, combine the melted butter, ¾ cup granulated sugar, packed brown sugar, vanilla extract, egg yolk, and the blotted pumpkin puree. Whisk vigorously until the mixture is uniform and smooth.
- Pour the dry ingredient mixture into the wet ingredients. Fold together using a silicone spatula just until no dry pockets of flour remain. Let the dough rest at room temperature for 10 minutes so the oats absorb the liquids.
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Place the extra ⅓ cup granulated sugar into a small bowl.
- Use a small cookie scoop, about 1.5 tablespoons of dough, to portion the dough into balls. Roll each ball in the granulated sugar until completely coated, then transfer to the prepared baking sheet, leaving 2 inches of space between each.
- Using your fingertips or the flat bottom of a drinking glass, gently press down on each dough ball until flattened to roughly 2 ½ inches in diameter and ½-inch thick.
- Bake for 10 to 12 minutes. The edges should look set while the centers remain slightly soft. Remove from the oven and let the cookies rest on the warm baking sheet for 4 minutes to finish setting.
- Transfer the cookies to a wire cooling rack and cool completely.
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature butter on high speed for 2 minutes until creamy and pale. Add the marshmallow creme and beat for an additional 60 seconds until fully incorporated.
- Turn the mixer speed to low and gradually add the sifted powdered sugar. Once mixed, add the vanilla extract and salt. Increase the speed to high and whip for 1 to 2 minutes until light, fluffy, and holds its shape.
- Pair up cooled cookies by size and shape. Turn one cookie flat-side up. Pipe or scoop a generous portion of frosting onto the center, leaving a small border around the edge. Press a second cookie flat-side down on top to create a sandwich.
- Place the assembled cream pies in the freezer for 10 minutes or refrigerator for 20 minutes to allow the frosting to firm up before serving.
Notes
The key to chewy pumpkin oatmeal cookies is blotting the pumpkin puree several times to remove excess moisture. Do not skip this step, and let the cookies cool completely before assembling the sandwiches so the marshmallow frosting stays firm.
- Temps de préparation: 30 minutes
- Temps de cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cream pie
- Calories: N/A
- Sucre: N/A
- Sodium: N/A
- Graisse: N/A
- Graisse saturée: N/A
- Graisses insaturées: N/A
- Gras trans: N/A
- Glucides: N/A
- Fibres: N/A
- Protéine: N/A
- Cholestérol: N/A