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
- â…“ 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