Pumpkin Spice Oatmeal Cream Pies
Pumpkin Spice Oatmeal Cream Pies is a fluffy marshmallow filling (from my Oatmeal Cream Pies) 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!
Ingredients
- 1 ½ cupsall-purpose flour
- 2 cupsold fashioned oats
- 1 tablespoonpumpkin pie spice
- ½ teaspoonbaking powder
- ½ teaspoonbaking soda
- ½ teaspoonkosher salt
- ¼ teaspoonnutmeg
- ½ cupunsalted butter, (room temperature)
- 1 cuplight brown sugar, (packed)
- 2 largeeggs, (room temperature)
- 1 tablespoonmolasses
- 1 teaspoonvanilla extract
- ¾ cupunsalted butter, (softened)
- 1jar (7 ounces) marshmallow fluff, (or marshmallow creme)
- 3 cupsconfectioners' sugar
Directions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- 2
In a large mixing bowl, whisk together flour, oats, pumpkin pie spice, baking powder, baking soda, salt, and nutmeg.
- 3
To the bowl of a stand mixer with the paddle attachment, add butter and brown sugar. Beat on low speed until smooth.
- 4
Add eggs, molasses, and vanilla. Mix until all ingredients are fully incorporated, stopping to scrape down the sides of the bowl as needed.
- 5
With the mixer still on low speed, slowly add the dry ingredients until fully incorporated.
- 6
Using a 2-tablespoon scoop, drop the dough onto the lined baking sheet. Then, gently press to slightly flatten the cookies.
- 7
Bake for 7-8 minutes. They may look slightly doughy, and that is okay.
- 8
Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Filling
- 1
While the cookies are cooling, mix together the butter and marshmallow fluff.
- 2
Add confectioners' sugar, mixing to combine. The filling will be very stiff.
- 3
Spread filling on the bottoms of half the cookies and top with the remaining cookies.