Pumpkin Oatmeal Cream Pies

Ingredients

• 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

Directions

1. Heat the oven to 350 degrees. In a mixing bowl, whisk the flour, lightly processed oats, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 30 seconds, then put the bowl aside.
2. In a stand mixer bowl fitted with the paddle attachment, beat 1 cup butter with the brown sugar until the mixture looks light and fluffy, stopping now and then to scrape the sides and bottom of the bowl. Add the egg and vanilla and mix them in; if you want a brighter cookie color, you can also mix in a few drops of red or orange food color.
3. Mix in half of the pumpkin puree. Turn the mixer to low, add half of the dry mixture gradually, and mix only until it comes together. Repeat the same process with the remaining pumpkin and the rest of the dry mixture.
4. Rest the batter for 10 minutes. Scoop the dough in 2 Tbsp portions onto baking sheets lined with Silpat or parchment paper, leaving 2- inches between the cookies.
5. Bake in the heated oven for 10 – 12 minutes. Take the pans out of the oven and let the cookies sit on the baking sheet for several minutes, then move them to a wire rack so they can cool completely.
6. When the cookies are cool, spread the cream filling over the flat side of half of them, then top with the remaining cookies to make sandwiches. Store them in an airtight container at room temperature.
7. For the marshmallow cream filling, add the butter and shortening to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 – 4 minutes.
8. Add the powdered sugar and mix on low until it is incorporated, then raise the speed to medium-high and beat for 1 minute. Mix in the marshmallow creme.
9. Pulse the quick oats in a food processor about 15 times; you want them broken down a bit, but with some texture left.