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Pumpkin Oatmeal Cream Pies with Maple Cream Filling

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.
This recipe makes about 16 total sandwich cookies (about 32 cookies total), depending on size.
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Prep Time 20 minutes
Cook Time 12 minutes
Assembly Time 15 minutes
Total Time 47 minutes
Servings 16 sandwich cookies (32 cookies total)
Author Shannon Lyon | Plum Street Collective

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

*Note, there are no eggs in this recipe, as the pumpkin puree takes the place of the eggs.