Pumpkin Spice Oatmeal Cream Pies
Delicious cookies filled with marshmallow cream and infused with warm pumpkin spice flavors.
Ingredients
Cookie Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup canned pumpkin puree
- 2 cups rolled oats
Filling Ingredients
- 1 cup marshmallow cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice.
- In another bowl, cream the softened butter, brown sugar, and granulated sugar together until the mix is light and fluffy.
- Beat in the egg and pumpkin puree until everything is well combined.
- Gradually add the dry ingredients to the wet mix and stir until just combined.
- Fold in the rolled oats gently.
Baking
- Drop spoonfuls of the dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool completely on a wire rack.
Assembly
- Once cooled, spread marshmallow cream on the flat side of one cookie and sandwich it with another cookie.
- Serve and enjoy!
Notes
Store in an airtight container for up to three days at room temperature, up to a week in the refrigerator, or freeze for up to three months. Make sure to enjoy in moderation as they're sweet!