Pumpkin Oatmeal Cream Pies with caramel are the best cookies you will ever sink your teeth into. Soft pumpkin oatmeal cookies sandwiched together with marshmallow cream and homemade caramel.
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5 from 1 vote

Pumpkin Oatmeal Cream Pies

These insanely decadent cream pie cookies are a wonderful treat for fall. A simple pumpkin oatmeal cookie is filled with homemade caramel and marshmallow cream for an ultra rich dessert experience. Plan ahead for these sandwich cookies, though. They take a while to prepare. The cookie dough needs to refrigerate for at least 2 hours before baking and the caramel sauce needs to be cooled completely before filling the cookies. You can make both of these components the day before you plan to serve the cookies.
Prep Time3 hrs
Cook Time34 mins
Total Time3 hrs 34 mins
Yields: 13 sandwich cookies
Calories: 279
Author: Jen Sobjack

Ingredients

Pumpkin Oatmeal Cookies*

Homemade Caramel Sauce

Marshmallow Cream

Instructions

Make the cookies

Make the caramel sauce

Make the cream

  • Combine all the ingredients in a bowl and beat with an electric mixer on medium speed until blended and fluffy.

Assemble the cookies

  • Pipe a thick boarder of marshmallow cream around the outer edge on the bottom side of one cookie. Pipe caramel sauce into the center, filling the well created by the cream. Top with a second cookie. The cookies will keep for up to 2 days covered and stored in the refrigerator. They can be frozen for up to 2 months; thaw overnight in the refrigerator.

Notes

You can use a piping bag or a zip-top bag with the corner cut off to fill the cookies.
There will be leftover caramel sauce. It will keep for up to 2 months stored in a glass jar in the refrigerator.