If you’re ready for fall baking, you’re going to want to try these Soft Pumpkin Peanut Butter Oatmeal Cream Pie Cookies. They are soft, chewy, and packed with pumpkin, peanut butter, and hearty oats, then sandwiched together with a fluffy marshmallow buttercream. It reminds you of opening up Little Debbie’s Oatmeal Creme Pie cookies with a delicious and inviting fall twist.
Why You’ll Love this Recipe
Soft, chewy, and delicious
These cookies have that perfect soft and chewy texture that makes an oatmeal cream pie so hard to resist. The pumpkin helps keep the cookies tender and moist, while the oats give them just the right amount of chew. They stay soft even after they cool, making them the perfect cookie to sandwich around a layer of fluffy marshmallow buttercream.
Perfect for fall baking
Pumpkin and peanut butter might not be the first combination you think of for fall, but they work so well together. The warm brown sugar, pumpkin, peanut butter, and hearty oats create a cozy, nostalgic flavor that tastes like fall without being overly spiced.
The best FALL flavors
They are cozy, homemade, and a little more special than your everyday cookie, but they are still simple enough to make without spending all day in the kitchen. These cookies will get you ready and excited for all the leaves falling and the colder weather.
Ingredients You’ll Need:
- Unsalted butter: The butter should be very soft but not melted. Having a softened butter allows you to skip the chilling phase without having your cookie spread too much.
- Saratoga Pumpkin Peanut Butter: This peanut butter is insanely delicious. The perfect blend of peanuts, white chocolate, and of course pumpkin. It has the perfect balance of warmth with the pumpkin without being overwhelming and pairs perfectly with this fall dessert.
- Light brown sugar: Brings warmth with a chewy texture to compliment the warm flavor of the pumpkin.
- White granulated sugar
- Egg
- Vanilla bean paste or Vanilla extract: Either or! They both help support bring a warm and cozy fall feeling with each bite.
- Pumpkin puree: To make sure you have the right texture for the cookies, you need to drain the pumpkin. To do this, I place the desired amount on a paper towel with a kitchen towel underneath. Then take another paper towel and press on top, continue this process until the pumpkin is firm with a little give to it.
- All purpose flour
- Whole oats: Highly recommend using whole oats rather than quick oats. Whole oats give the nostalgic feeling of eating an original oatmeal creme pie without being too overwhelming in the oat flavor.
- Baking powder, baking soda, and salt
- Marshmallow fluff: Gives a soft marshmallow flavor with enough stability that it doesn’t collapse when sandwiched together and it compliments the oats and warm spices SO WELL.
- Powdered sugar
How to Store
Room Temperature
Store in an airtight container at room temperature for one day.
Refrigerator
Store in an airtight container for 5-6 days in the refrigerator. If layering the cookies, place a piece of parchment or wax paper in between to prevent them from sticking to each other. Let sit at room temperature for 15 minutes before serving.
Freezer
Cookies can be stored in the freezer for up to 3 months when stored in a freezer safe zip lock bag. If layering the cookies, place wax or parchment paper in between each layer. Allow the cookies to sit at room temperature for one hour before serving.
Let’s Start Baking!
Soft Pumpkin Peanut Butter Oatmeal Cream Pie Cookie Recipe
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- Electric hand mixer or stand mixer
- Cookie Scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
- Piping bag with piping tip (optional for filling the cookies)
Ingredients
Peanut Butter Oatmeal Cookie:
- 8 tbsp unsalted butter, softened, (113g)
- ¼ cup Saratoga Pumpkin Peanut Butter, room temperature (65g)
- 1 large egg
- 1/3 cup canned pumpkin puree, drained very well (75g)
- 1 tsp vanilla extract (5g)
- ¾ cup light brown sugar (180g)
- 2 tbsp white granulated sugar (25g)
- 1 cup all purpose flour (100g)
- 1 ¼ cup whole oats (110g)
- ½ tsp baking powder (2g)
- ½ tsp baking soda (2g)
- ½ tsp salt (3g)
Marshmallow Buttercream:
- 8 tbsp unsalted butter, softened (113g)
- 1 cup powdered sugar (120g)
- ⅓ cup marshmallow fluff (75g)
- 1 tbsp heavy whipping cream (15g)
- 1 tsp vanilla bean paste (5g)
- pinch of salt
Instructions
Peanut Butter Oatmeal Cookies:
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Using a large bowl or a stand mixer with the paddle attatchment cream together the softened butter, Saratoga Peanut Butter, light brown sugar, and white granulated sugar well combined. Add the egg, dried pumpkin puree, and vanilla extract, then whisk until fully incorporated.
- In a separate bowl, whisk together the all purpose flour, whole oats, baking powder, baking soda, and salt. Add the dry ingredients to the pumpkin peanut butter mixture, stirring until just combined.
- Using a cookie scoop, portion the dough into 12 cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. *see note*
- Bake for 14-16 minutes, or until the edges are lightly golden and the centers look set but still soft. Immediately after removing from the oven, swirl with a large cup to create a perfect circle if desired.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Marshmallow Buttercream:
- In a large bowl, beat the softened butter and marshmallow filling with an electric mixer until light and creamy, about 2 minutes. Gradually add the powdered sugar and mix until smooth.
- Add the heavy whipping cream, vanilla bean paste, and a pinch of salt. Continue mixing for 1–2 minutes, until the marshmallow buttercream is fluffy and smooth.
Assemble the Cream Pie Cookies:
- Once the pumpkin peanut butter oatmeal cookies are completely cooled, pipe or spread a generous layer of marshmallow buttercream onto the flat side of half of the cookies. Top each frosted cookie with another cookie and gently press together to create soft pumpkin peanut butter oatmeal cream pie cookies.
Notes
- I recommend placing 6 cookies per baking sheet for even cookie and to allow the cookies to spread slightly without being over crowded.
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