Pumpkin Oatmeal Cream Pies have that oatmeal cream pie flavor with a hint of pumpkin and spices throughout. They’re soft, chewy, and totally irresistible.
This post is sponsored by Dixie Crystals as part of #PumpkinWeek. All opinions are my own.
Yes! It’s finally #PumkinWeek! I’ve been waiting for this event. It’s the first one I participated in with Terri over at Love and Confections. That lead me to #BrunchWeek, #ChristmasSweetsWeek, and many other week-long events that are super fun to participate in. And I always help whenever I can with all of these events. Just because that’s what I do.
During #PumpkinWeek, I always have a mix of both sweet and savory recipes. I think pumpkin is delicious in soups, curries, and chilis. Yes, even chili! I made a pumpkin chili one year that was out of this world! I could really taste the added richness that the pumpkin added to the chili. I might try to sneak some into a pot for game day watching with the hubs. Shhh….don’t tell him.
Of course, there’s the typical sweets you can make with pumpkin. This year I’m sharing these pumpkin oatmeal cream pies along with another cookie recipe and some sweet rolls. The rest of the recipes this year savory. I’m hoping the rest go better than the one I made Saturday. Oh my. I’ll have to tell you that story in that post.
Okay, so, lately I’ve been on this kick of giving you some history and facts about ingredients. So, you know I’m going to school ya on the pumpkin. And maybe a few other things you didn’t know about long the way.
Pumpkins are a member of the gourd family.
However, the gourd family also includes cucumbers (Who knew?), melons, and zucchini. Cucumbers? Really? I think of gourds like those things you can hollow out and make a bird house out of. Anyone else? I mean, I get the pumpkin part and the melon. That’s believable. And probably zucchini because I see both the zuke and pumpkin as squash. But cucumber?
Pumpkins are native to North America. Seeds date back 5 THOUSAND years. That’s one heirloom seed! Speaking of which, the seeds should get planted between May and the middle of June. They take approximately 90 to 120 days to grow and typically harvested in October. Hence why this orange fruit is synonymous with fall and Halloween.
The name we know it comes from the Greek word for large melon which is pepon. The French turned this into pompon. And, well the English decided to change that the pumpion. Finally, the colonists changed the name from pumpion to pumpkin. I guess you have to hear it pronounced?
Native Americans used the pumpkin as a staple of their diet. Not only did they eat it, but they used to dry strips and make mats out of them. They even ate the flowers, which are, obviously, edible. When the colonists arrived in North America, they incorporated it into their diets, too. It was a hearty and delicious ingredient to add to sweets and baked goods as well as soups and stews. They were fairly easy to cultivate to have a constant source of food rich with vitamins and nutrients.
I talked about the importance of the pumpkin to Native Americans in the pumpkin chorizo tamales post. Those were so good! I might have to make them again. And I might have to try my hand at a sweet tamale with pumpkin. But next year. Not this year.
So, true story.
I was texting with my sister the other day. I was telling her that I had to make quite a few recipes for #PumpkinWeek. She asked me what recipes. I went on to list all the recipes I planned on making. She texted back and said, “I was thinking a pumpkin oatmeal whoopie pie.” I kid you not. We’re not twins. We are just close and know things about each other. It’s freaky weird to others but perfectly normal for us.
Okay, I’m going to be honest about this recipe. Make them with butter. Please. I cheated and made them with shortening and they didn’t spread AT ALL! I had to smash them down with a glass to make them look right. So, don’t be lazy. Bring your butter to room temp and make these with butter.
However, they taste spot on!! There’s a hint of pumpkin, some hearty oatmeal, a few spices to make them all taste awesome. I had a hard time not eating them all before I photographed them. Which I was hoping to get done Tuesday, but that’s another story. Maybe I’ll tell that one, maybe I won’t. I’ll just leave it at I didn’t get as much done Tuesday after work than I had hoped. And not for reasons under my own control.
However, setting aside all the difficulties I’ve had this week. And setting aside any technical difficulties I’ve had with recipes for this event, these cookies do taste awesome. They’re soft and chewy with that creamy center you’re looking for in an oatmeal cream pie. And since the filling starts with marshmallow fluff, you know it’s going to taste good!
There are SO many recipes we’re sharing this week. I hope you follow #PumpkinWeek on social media to see all the delicious goodness. I know I have some really great recipes I’m sharing this week. These cookies are just the start. So, stay tuned!
For the cookies:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large egg
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoon vanilla extract
- 3 1/2 cups old-fashioned rolled oats
- 1 cup raisins
For the cream filling:
- 8 ounces marshmallow fluff
- 1/3 cup butter flavored shortening
- 2 1/2 to 3 cups powdered sugar
- 1 tablespoon Torani pumpkin pie flavored syrup
- 1 to 2 tablespoons milk
- Preheat oven to 350.
- Combine the flour with the baking soda, cinnamon, and salt. Set aside.
- Combine the butter with the sugars in a mixing bowl and cream until light. Add the eggs one at a time and then add the pumpkin puree.
- Slowly add the flour mixture to the pumpkin mixture. Once incorporated, stir in the oats.
- Drop by tablespoonfuls onto a baking sheet lined with a silpat and bake at 350 for 15 to 20 minutes or until lightly golden brown around the edges. Remove from the oven and cool in the pan for 5 minutes before moving to a wire rack to
- cool completely.
- While the cookies are baking make the cream filling.
- Combine the marshmallow fluff with the shortening and 2 cups of powdered sugar. Beat until creamy adding more powdered sugar as needed.
- Stir in the Torani pumpkin pie flavored syrup.
- Add milk until the filling reaches your desired consistency.
- Using a piping back and 1/2 inch tip, pipe the filling on one cookie and top with another cookie before serving.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 842 Total Fat 24g Saturated Fat 14g Trans Fat 0g Unsaturated Fat 9g Cholesterol 86mg Sodium 225mg Carbohydrates 153g Net Carbohydrates 0g Fiber 4g Sugar 111g Sugar Alcohols 0g Protein 8g
Enjoy these #PumpkinWeek recipes from our bloggers:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life
Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Baked Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy
Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline’s Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories
Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!
PRIZE #1 DIXIE CRYSTALS
Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
PRIZE#2 SWEETS & TREATS
We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.
PRIZE#4 CABOT CREAMERY CO-OPERATIVE
Cabot is giving one winner a gift box of assorted Cabot cheeses.
The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows. They produce the rich, buttery milk used to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.