Pumpkin Oatmeal Cream Pies

Sharing is caring!

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.

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.

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.

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.

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.

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. #PumpkinWeek

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.

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. #PumpkinWeek

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.

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. #PumpkinWeek

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.

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. #PumpkinWeek

 

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.

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. #PumpkinWeek

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!

Signature  

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. #PumpkinWeek

Pumpkin Oatmeal Cream Pies

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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.

Ingredients

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

Instructions

  1. Preheat oven to 350.
  2. Combine the flour with the baking soda, cinnamon, and salt. Set aside.
  3. 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.
  4. Slowly add the flour mixture to the pumpkin mixture. Once incorporated, stir in the oats.
  5. 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
  6. cool completely.
  7. While the cookies are baking make the cream filling.
  8. Combine the marshmallow fluff with the shortening and 2 cups of powdered sugar. Beat until creamy adding more powdered sugar as needed.
  9. Stir in the Torani pumpkin pie flavored syrup.
  10. Add milk until the filling reaches your desired consistency.
  11. Using a piping back and 1/2 inch tip, pipe the filling on one cookie and top with another cookie before serving.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 842Total Fat 24gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 9gCholesterol 86mgSodium 225mgCarbohydrates 153gFiber 4gSugar 111gProtein 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
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
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Pumpkin Butter from Jen Around the World
Pumpkin Spice Cinnamon Roll Cake from Love & Confections

Savory Pumpkin Recipes:
Pumpkin Herb Cheese Ball from The Spiffy Cookie

Pumpkin Desserts:
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pudding from Cindy’s Recipes and Writings
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories

Similar Posts

22 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.