Pumpkin Oatmeal Cream Pies with Maple Cream Filling
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These Pumpkin Oatmeal Cream Pies with Maple Cream Filling are a chewy oatmeal pumpkin cookie with a creamy whipped maple filling – you will love the fall-flavored pumpkin spices, the chewy cinnamon filled pumpkin oatmeal cookie, and the whipped maple cream filling.
You know I love all things pumpkin (and for that matter, all fall-inspired recipes), but if you’re looking for a pumpkin dessert that feels a little more elevated than your standard pumpkin cookie, these Pumpkin Oatmeal Cream Pies with Maple Cream Filling are it.
It’s two super soft and chewy pumpkin oatmeal cookies, filled with a light and creamy maple filling that is made light with marshmallow cream. The cookies are packed with warm pumpkin spices and cinnamon, while the maple cream adds just the right amount of sweetness and spice.
Basically, take everything you love about a chewy oatmeal cookie, give it a pumpkin-and-fall-spice upgrade, and sandwich two of them together with maple cream.
Why You’ll Love Pumpkin Oatmeal Cream Pies with Maple Cream Filling
A Few Tips for the Best Cookies
Don’t overbake the cookies. This is probably the most important tip. Pumpkin cookies can go from soft and chewy to cakey pretty quickly, so keep an eye on them toward the end of baking. Also, you want oatmeal cream pie cookies to be super soft.
Let the cookies cool completely before filling. I know. Waiting is annoying. But warm cookies will melt the maple filling and make a very messy cream pie.
Use pure maple syrup. The maple flavor is a big part of the filling, so real maple syrup gives you a much better flavor than pancake syrup.
Make the cookies similar in size. Because each finished sandwich cookie is two cookies with cream, you don’t want them too big. If they are all pretty even in size, it makes assembling the sandwiches much easier. A cookie scoop will help with this (this is my favorite cookie scoop – from Oxo).
Can I Make These Ahead?
Yes! The cookies can be baked a day or two ahead of time and stored in an airtight container, or frozen. You can also make the maple filling ahead and keep it refrigerated until you’re ready to assemble.
Once assembled, I like to let the cream pies sit for a little while before serving. The filling softens the cookies just slightly and makes the whole thing even more delicious.
These would be such a fun fall dessert for a get-together, book club, party, Halloween, or Thanksgiving. They are even great for a random weekend when you have pumpkin sitting in your pantry and have an itch for a fall treat.
Pumpkin Oatmeal Cream Pies with Maple Cream Filling
Ingredients
Maple Cream Filling
- 1¼ cups shortening
- 2 jars marshmallow cream (7 oz. jars)
- 3-4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 cup real maple syrup
- 2 teaspoons pumpkin pie spice
Pumpkin Oatmeal Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 1 tablespoon molasses
- 1 cup pumpkin puree
- 2¼ cups flour
- 2¼ cups old-fashioned oats
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Instructions
Maple Cream Filling
- In a large mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), add the shortening and marshmallow cream.Mix at medium speed until well incorporated.
- Next add the powdered sugar and vanilla and mix until combined.
- Once combined, slowly pour in the maple syrup, while the mixer is on medium speed.Then add the pumpkin pie spice. Mix well on medium speed until combined.
- Add the cream filling to several piping bags or ziploc bags. I like to keep the filling in these bags until the cookies are cooled and ready to fill.
Pumpkin Oatmeal Cookies
- Preheat the oven to 330°F. Line several baking sheets with parchment paper and set aside.
- In a stand mixer, fitted with the paddle attachment, add the softened butter and the shortening. (Can also use a hand mixer.)Mix on medium speed until creamed together well, about 1 minute.
- Add in the white sugar and brown sugar and cream again until well mixed.
- Next, add in the pumpkin, molasses and vanilla. Mix well, scraping down the bowl as needed.
- In a separate bowl combine the dry ingredients (oats, flour, pumpkin pie spice, salt, and baking soda). Mix well.
- Slowly add the combined dry ingredients to the wet mixture. Mix on medium speed until well incorporated.Note: the cookie dough will be much thinner than typical cookie dough; this is what allows it to bake into thin chewy oatmeal cookies.
- Line a large baking sheet with parchment paper. Using a 1-2 tablespoon cookie scoop, scoop the dough onto the parchment-lined baking sheet. Leave 3-4 inches between each cookie for spread.
- Using the back of a spatula, a piece of parchment, or your hand, slightly press each cookie dough ball down, so it flattens a little bit before baking. This will help the cookie to spread wider while baking.
- Bake in preheated oven for 7-10 minutes, until the edges are slightly golden and the middle is still soft. If they are not flat enough when done, slightly press the middles down with the back of a spatula once removed from the oven.Let the cookies rest and cool on the pan they baked in. This will help the bottoms set.
Filling the Cookies
- Once the cookies have cooled completely, pipe a small amount of the cream filling into the center of each cookie. Then use another cookie to press down on the filling and help it spread to the edges of the cookie, making a cookie sandwich
- Continue piping and filling all the cookies, and enjoy!(These cookies can be stored in an air-tight container at room temperature for a week).
Notes
The Perfect Fall Cookie
I love a classic pumpkin dessert, but these Pumpkin Oatmeal Cream Pies with Maple Cream Filling feel a little unexpected. You get the cozy flavors of pumpkin, cinnamon, and maple, but the oatmeal cookie base gives them a chewy texture that keeps you coming back for another one.
Be sure to tag me @plumstreetcollective if you make these Pumpkin Oatmeal Cookies with Maple Cream Filling. Happy Baking!
