Seriously you guys, I can’t stop with the pumpkin. All you pumpkin haters out there are probably hating my blog lately. Being Fall (and all) it is basically a must that I make pumpkin-something at least once a week. Today’s pumpkin treat comes in cookie cream pie form.
Little Debbie’s Creme Pies were a childhood favorite of mine so a few months ago I posted a homemade recipe for them (that tastes much better than the box version by the way). I basically haven’t been able to stop thinking about those cookies since I last made them. That decadent cookie just stays in the back of my mind. It’s worked out great being unable to forget them though, it’s inspired me to make them again but in a pumpkin version that’s filled with all those sweet, aromatic spices that pair so well with said pumpkin. I made these two days in a row. Just that good! They are dangerous I tell you. A soft cake-like, laden with cinnamon, oatmeal pumpkin cookie is filled with the most creamy and divine marshmallow frosting that literally just melts away in your mouth. Yeah, you’ll be reaching for another :). Enjoy!
- 2 cups all-purpose flour
- 1 1/2 cups quick oats, slightly ground in a food processor*
- 1 1/2 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups packed light-brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup + 2 Tbsp canned pumpkin puree
- 1/2 cup butter (preferably salted), nearly at room temperature
- 6 Tbsp shortening (unflavored)
- 1 3/4 cups powdered sugar
- 7 oz. marshmallow creme
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, slightly ground oats, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 30 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together 1 cup butter and brown sugar until pale and fluffy, occasionally scraping down sides and bottom of bowl. Mix in egg and vanilla (you could also add in a few drops of red or orange food color for a more vibrant color of cookie). Blend in half of the pumpkin puree, then with mixer set on low speed slowly add in half of the dry mixture and blend just until combined, then repeat with remaining pumpkin and dry mixture.
- Allow batter to rest 10 minutes, then drop dough 2 Tbsp at a time onto Silpat or parchment paper lined baking sheets, spacing cookies 2- inches apart. Bake in preheated oven 10 - 12 minutes. Remove from oven and allow to cool on baking sheet several minutes before transferring to a wire rack to cool completely.
- Once cool spread cream filling onto bottom side of half of the cookies and sandwich with remaining cookies. Store in an airtight container at room temperature.
- For the marshmallow cream filling:
- In the bowl of an electric stand mixer fit with paddle attachment, whip butter and shortening on medium-high speed, until pale and fluffy, about 3 - 4 minutes. Add powdered sugar and blend on low speed until combine, then increase speed to medium-high and whip for 1 minute. Mix in marshmallow creme.
- *Pulse quick oats in a food processor about 15 times, you still want some texture.
- Recipe Source: Cooking Classy, inspired by my Homemade Oatmeal Creme Pies