I think we all remember the oatmeal cream pies from back in the day and the memories the bring back.

I recently saw that the classic oatmeal cream pie got an upgrade for the fall season. I was curious and bought a box. As an adult, I wasn’t that impressed and thought I could probably do a little better making these at home. I opted to add the pumpkin spice flavor to the cookie instead of cream which I think was the right choice. These oatmeal cream pies turned out moist, chewy, and a little sweet. The cream had the perfect consistency.

I’m sure I won’t be buying the store-bought version of these anytime soon. My family has asked for these repeatedly since I first made them. They are one of our new favorite cookies and will be yours, too!

Pumpkin puree – make sure you buy the canned puree, not pie filling

Stand mixer – I made these in my stand mixer, but they could be made in a large mixing bowl with a wooden spoon

Marshmallow fluff – I microwaved the marshmallow fluff for 20 seconds to make it easier to remove from the jar

The basics….

• Combine your dry ingredients in a small bowl
• Cream your sugar and butter together until light and fluffy, about 4-5 minutes
• Use a small cookie scoop or tablespoon to put the cookies on the baking sheet
• To get a flatter cookie, use a measuring cup or glass sprayed with cooking spray to flatten each dough ball
• For the cream filling, beat the butter and shortening together for a few minutes before adding rest of ingredients
• Let cookies cool completely before adding cream filling to them

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