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Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add in the pumpkin puree, eggs, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the rolled oats, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden, and the centers appear set. Allow cookies to cool on the sheets for a few minutes before transferring to wire racks to cool completely.
- In a medium bowl, mix together the marshmallow fluff, powdered sugar, and vanilla extract until smooth to create the filling.
- Once the cookies are fully cool, spread a generous amount of the filling on the flat side of one cookie, then top with another cookie to create a sandwich.
- Repeat until all the cookies are filled. Enjoy your Pumpkin Oatmeal Cream Pies!
Chef’s Tips
- For added flavor, consider incorporating chocolate chips or nuts into the cookie dough.
- To make the filling more decadent, you can add a touch of cinnamon or pumpkin spice to the mixture.
- Store any leftovers in an airtight container to maintain freshness, but they are best enjoyed within a few days.
Nutrition (per serving)
Approximately 180 calories, 2g protein, 27g carbs, 7g fat
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