Pumpkin Spice Oatmeal Cream Pie
A childhood treat with a grown up flavor
Servings 12 servings
Ingredients
- 1 cup old-fashioned rolled oats
- 2 cup flour
- 1 tsp baking soda
- 1½ tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 cup butter, unsalted softened
- 1 cup packed dark brown sugar
- ½ cup sugar
- 1 cup pumpkin puree
- 1 egg
- 1 tsp vanilla
Cream Filling
- ½ cup butter softened
- ½ cup shortening
- 7 oz marshmallow fluff
- 1 tsp vanilla
- 1½ cup powdered sugar
Instructions
- Preheat oven to 350°
Cookies
- Combine the dry ingredients in a small bowl, set aside
- In a stand mixer or hand mixer, mix the softened butter with the sugars until light and fluffy (about 4 minutes)
- Beat in the pumpkin, egg, and vanilla until well combined
- On low, gently mix the dry ingredients into the wet mixture
- Portion out cookie balls about 2 tbsp each and place on ungreased baking sheet
- Flatten each cookie ball with a small measuring cup sprayed with cooking spray
- Bake 8-10 minutes
- Let cool completely on baking sheet before frosting
Cream Filling
- In a mixer, cream the butter and shortening together for 2-3 minutes
- Beat in the marshmallow fluff and vanilla until well combined
- Add the powdered sugar in ½ C at a time on low speed
- Whip until fluffy
Assembling the cream pies
- Pipe or spread 1-2 tbsp of cream filling on 1 cookie
- Top with cookie