Pumpkin Oatmeal Cream Pies

by Sofi | Broma Bakery

These pumpkin oatmeal cream pies feature soft, chewy pumpkin oatmeal cookies sandwiched with fluffy marshmallow buttercream. A fall twist on a nostalgic favorite!

Pumpkin Oatmeal Cream Pies

What’s better than one pumpkin oatmeal cookie? TWO pumpkin oatmeal cookies sandwiched together with a heavenly marshmallow buttercream. These Pumpkin Oatmeal Cream Pies are basically your favorite Little Debbie Oatmeal Creme Pies dressed up for fall, with soft, chewy pumpkin oatmeal cookies, plenty of cozy spices, and a fluffy marshmallow filling. They’re nostalgic in the best way, ridiculously delicious, and honestly? The homemade version puts the original to shame.

Whether you’re baking a batch for a fall get-together, packing them up for a Halloween party, or just looking for an excuse to eat cookies for breakfast, these pumpkin oatmeal cream pies are guaranteed to hit the spot.

Why You’ll Love These Pumpkin Oatmeal Cream Pies

They’re packed with cozy fall spices, plenty of oats, and real pumpkin puree for that perfectly soft, almost cake-like texture. Sandwich them together with a generous swirl of sweet marshmallow buttercream, and you’ve got a nostalgic treat that’s even better than the original. (Sorry, Little Debbie!)

• They’re a fall twist on a nostalgic favorite. Think classic Little Debbie Oatmeal Creme Pies, but with pumpkin, warm spices, and homemade marshmallow buttercream.
• The cookies are soft and chewy. Old-fashioned oats give these cookies their signature oatmeal texture, while pumpkin keeps them wonderfully soft.
• That marshmallow filling! We’re sandwiching two spiced pumpkin oatmeal cookies together with a fluffy marshmallow buttercream that’s sweet, creamy, and completely irresistible.
• They’re perfect for making ahead. Bake the cookies in advance, whip up the filling, and assemble your cream pies when you’re ready to serve.

What You’ll Need

These pumpkin oatmeal cream pies come together with pantry staples, a can of pumpkin puree, and a few ingredients for the marshmallow filling.

For the pumpkin oatmeal cookies:

• Unsalted butter: Room-temperature butter creams easily with the sugars, creating the base for soft, tender cookies.
• Granulated and brown sugar: Using both gives the cookies a balanced sweetness, with brown sugar adding moisture and a hint of caramel flavor.
• Pumpkin puree: The star of the show! Pumpkin adds moisture and that unmistakable fall flavor. Make sure you’re using plain pumpkin puree, not pumpkin pie filling.
• Vanilla extract: A little vanilla rounds out the pumpkin and warm spices.
• All-purpose flour: Provides structure so the cookies hold together beautifully when sandwiched with the filling.
• Old-fashioned oats: These give the cookies their classic oatmeal texture. I recommend old-fashioned rolled oats rather than quick oats for the best chew.
• Baking soda: Helps the cookies rise and spread as they bake.
• Salt and spices: Cinnamon, ginger, nutmeg, and cloves give these cookies their cozy fall flavor.

For the marshmallow buttercream:

• Unsalted butter: Gives the filling its creamy, buttery base.
• Marshmallow fluff: The secret to that signature Oatmeal Creme Pie-style filling! It makes the buttercream light, sweet, and wonderfully marshmallowy.
• Powdered sugar: Sweetens and thickens the filling.
• Vanilla extract: Adds a little extra flavor.
• Salt: Balances the sweetness so the filling doesn’t taste overly sugary.

Tips for the Best Pumpkin Oatmeal Cream Pies

Use room-temperature butter. Softened butter creams more easily with the sugars and blends smoothly into the filling. Take your butter out of the fridge ahead of time so it’s soft but not greasy or melted.

Don’t skip cooling the cookies completely. The marshmallow buttercream is made with butter, so it will soften and become messy if you spread it onto warm cookies. Let the cookies cool completely before assembling.

Measure your cookies evenly. Using a cookie scoop ensures your cookies are roughly the same size, making it much easier to match them up when you’re ready to sandwich them together. It also helps them bake evenly.

Don’t overbake the cookies. The key to a soft, chewy oatmeal cream pie is a tender cookie. Pull them from the oven when the edges are set but the centers are still slightly soft. They’ll firm up as they cool.

Be gentle with the marshmallow filling. The filling comes together quickly, so there’s no need to beat it for several minutes. Mix just until smooth and combined to help it maintain its fluffy texture.

How to Store Pumpkin Oatmeal Cream Pies

At room temperature: If you’re planning to eat the cream pies within a day, store them in an airtight container in a cool spot. For longer storage, refrigeration is the better option because the filling contains butter.

In the refrigerator: Store assembled pumpkin oatmeal cream pies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for a little while before serving so the cookies soften and the filling becomes creamy again.

In the freezer: You can freeze the assembled cream pies in an airtight, freezer-safe container for up to 2 months. Separate layers with parchment paper to keep them from sticking together. Thaw in the refrigerator before serving.

The perfect nostalgic fall cookie

If you’ve ever loved a Little Debbie Oatmeal Creme Pie, these Pumpkin Oatmeal Cream Pies are about to become your new fall obsession. Soft, chewy pumpkin oatmeal cookies, cozy spices, and fluffy marshmallow buttercream make for a homemade treat that’s nostalgic in all the right ways.

Make a batch for your next fall gathering, bring them to a Halloween party, or stash a few in the fridge for whenever a pumpkin spice craving strikes. Just don’t be surprised when everyone asks for the recipe!

Happy baking, friends!

XXX

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