Description
Delight in these chewy Pumpkin Spice Oatmeal Cream Pies filled with creamy marshmallow, perfect for fall afternoons or holiday gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup marshmallow cream
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the pumpkin puree, brown sugar, granulated sugar, and softened butter until smooth.
- Beat in the egg and vanilla extract until fully incorporated.
- Combine the rolled oats, flour, baking powder, baking soda, pumpkin pie spice, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Drop tablespoon-sized portions of dough onto the baking sheet, spacing them apart.
- Bake for 10-12 minutes or until lightly browned.
- Cool the cookies on the baking sheet for a few minutes before transferring them to wire racks.
- Spread marshmallow cream on the bottom of one cookie and top with another to create a sandwich.
Notes
Store the pies in an airtight container at room temperature for up to three days or in the fridge for up to a week. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 210
- Sugar: 14g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg