Pumpkin Oatmeal Cream Pies Recipe

Introduction

These pumpkin oatmeal cream pies combine the warm spices of fall with chewy oatmeal cookies and a luscious cream cheese frosting. Perfect for cozy gatherings or a comforting treat, they deliver a delightful blend of textures and flavors.

Ingredients

• 20 tbsp (283g) unsalted butter, browned and reduced down to 1 cup (226g), cooled to softened but still cold
• 1 1/2 cups (180g) all-purpose flour
• 1 tbsp chai spice blend or pumpkin spice blend
• 1 tsp (5g) baking soda
• 1/2 tsp salt
• 3/4 cup (150g) light brown sugar
• 3/4 cup (150g) granulated sugar
• 1 large egg yolk (18g), room temperature
• 1 cup (230g) pumpkin puree, blotted
• 2 tsp (10ml) vanilla extract
• 2 1/4 cups (191g) old fashioned rolled oats
• 10 tbsp (141g) unsalted butter, browned, reduced down to 8 tbsp (1/2 cup, 113g) and cooled to solid room temperature texture (for frosting)
• 4 oz (113g) cream cheese, softened to room temperature
• 2 1/2 cups (280g) powdered sugar, sifted
• 1 tsp (5ml) vanilla extract (for frosting)
• 1/2 tsp ground cinnamon
• 1/4 tsp maple extract (optional for maple flavor)
• 1/4 tsp salt (for frosting)
• 1-3 tbsp (15-45 ml) milk, as needed (for frosting)

Instructions

1. Step 1: Make the brown butter ahead of time by melting 20 tbsp unsalted butter in a clear heavy-bottom saucepan. Once foaming starts, whisk continuously until brown bits form. Remove from heat and pour into a clean bowl. Let cool 30 minutes to room temperature, then refrigerate for 60-90 minutes until it reaches a softened but firm texture.
2. Step 2: Prepare the pumpkin puree by laying 2-3 paper towels over a wide shallow bowl. Spoon most of a 15 oz can of pumpkin puree onto the towels and squeeze out excess water, leaving about 1 cup (230g) for the recipe.
3. Step 3: In a medium bowl, whisk together flour, spice blend, baking soda, and salt. Set aside.
4. Step 4: In a mixer, cream the cooled browned butter with the brown and granulated sugars on medium speed until combined, about 1-2 minutes.
5. Step 5: Add the egg yolk, pumpkin puree, and vanilla extract, beating on low speed for 20 seconds after each addition.
6. Step 6: On the lowest mixer setting or by hand, fold in the dry ingredients until just combined. Then stir in the oats until evenly mixed.
7. Step 7: Cover the dough with plastic wrap and chill in the fridge for at least 1-2 hours or overnight to develop flavor and texture. Let it sit at room temperature for about 10 minutes before baking.
8. Step 8: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop dough into 1 1/2-inch (40g) balls and place about 3 inches apart on the sheet.
9. Step 9: Bake for 10-12 minutes until the edges turn golden and centers look slightly underbaked and puffed. Let cookies cool on the baking sheet on a rack for 10 minutes.
10. Step 10: Within 5 minutes of baking, use a large biscuit cutter to gently round any uneven cookies. After 10 minutes, transfer them to a rack to cool completely before frosting.
11. Step 11: While dough chills, make frosting. Brown 10 tbsp unsalted butter using the same method as before. Cool to a solid room temperature texture.
12. Step 12: Beat the browned butter and softened cream cheese together for 4-5 minutes until creamy. Gradually add sifted powdered sugar, 1/2 cup at a time, mixing well between additions.
13. Step 13: Add vanilla extract, cinnamon, maple extract (if using), 1 tbsp milk, and salt. Beat on high until light and fluffy. Adjust consistency with 1-2 more tablespoons of milk if needed.
14. Step 14: Spread or pipe frosting on the bottom of one cookie, then sandwich with another cookie. Repeat with remaining cookies.

Tips & Variations

• For deeper flavor, brown the butter slowly and watch carefully to avoid burning.
• Blotting the pumpkin puree prevents soggy cookies and ensures a chewy texture.
• Chilling the dough is crucial to developing the flavors and achieving the right chewiness.
• Use maple extract in the frosting to enhance fall flavors, or omit for a classic cream cheese taste.
• Store leftover cream pies in the fridge to keep the frosting fresh.

Storage

Store the pumpkin oatmeal cream pies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature or warm slightly before serving for the best flavor. The cookies can also be frozen un-assembled for up to 3 months; thaw and frost when ready to enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly. Just be sure to blot it with paper towels to remove excess moisture for better cookie texture.

What can I substitute for the chai or pumpkin spice blend?

If you don’t have a spice blend on hand, mix cinnamon, nutmeg, ginger, and cloves in equal parts to create a homemade pumpkin spice substitute.

Pumpkin Oatmeal Cream Pies Recipe

Print Recipe

★★★★★

4.6 from 128 reviews

These Pumpkin Oatmeal Cream Pies feature soft, chewy pumpkin-spiced oatmeal cookies sandwiched with a luscious maple brown butter cream cheese frosting. A cozy fall dessert perfect for gatherings or a sweet treat any time of year.

• Author: zara
• Prep Time: 30 minutes (plus 1-2 hours chilling time for dough and brown butter cooling)
• Cook Time: 12 minutes per baking batch
• Total Time: 3 hours (including chilling and cooling times)
• Yield: About 24 cookies (12 cream pies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brown Butter

• 20 tbsp (283g) unsalted butter, browned and reduced down to 1 cup (226g), cooled to softened but still cold
• 10 tbsp (141g) unsalted butter, browned, reduced down to 8 tbsp (1/2 cup, 113g), cooled to a solid room temperature texture

Cookies

• 1 1/2 cup (180g) all purpose flour
• 1 tbsp chai spice blend or pumpkin spice blend
• 1 tsp (5g) baking soda
• 1/2 tsp salt
• 3/4 cup (150g) light brown sugar
• 3/4 cup (150g) granulated sugar
• 1 large egg yolk (18g), room temperature
• 1 cup (230g) pumpkin puree, blotted
• 2 tsp (10ml) vanilla extract
• 2 1/4 cup (191g) old fashioned rolled oats

Maple Brown Butter Cream Cheese Frosting

• 4 oz (113g) cream cheese, softened to room temperature
• 2 1/2 cup (280g) powdered sugar, sifted
• 1 tsp (5ml) vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp maple extract, optional for maple flavor
• 1/4 tsp salt
• 1–3 tbsp (15–45 ml) milk, as needed

Instructions

1. Brown the Butter: In a clear heavy-bottom saucepan, melt the butter over medium heat. Once it starts foaming, whisk continuously until golden brown bits form and a nutty aroma emerges. Remove from heat and pour into a clean bowl. Cool for 30 minutes at room temperature, then refrigerate for 60-90 minutes until it achieves a softened but still solid texture.
2. Blot the Pumpkin Puree: Lay 2-3 paper towels over a wide, shallow bowl. Scoop out pumpkin puree onto the towels to absorb excess moisture. Squeeze out the liquid carefully to yield 1 cup (230g) of thick pumpkin puree for the recipe.
3. Mix Dry Ingredients: In a medium bowl, whisk together flour, chai or pumpkin spice blend, baking soda, and salt. Set aside.
4. Cream Butter and Sugars: Using a mixer at medium speed, cream the cooled browned butter with both light brown sugar and granulated sugar until well combined, about 1-2 minutes.
5. Add Wet Ingredients: Beat in the egg yolk, pumpkin puree, and vanilla extract on low speed for about 20 seconds until just combined.
6. Fold in Dry Ingredients and Oats: On the lowest mixing setting or by hand, gently stir the dry mixture into the wet ingredients until just combined. Then fold in the rolled oats until evenly incorporated.
7. Chill Dough: Cover the cookie dough tightly with plastic wrap. Refrigerate for at least 1-2 hours or up to overnight to allow flavors to develop and ensure a chewy texture. Remove dough about 10 minutes before baking.
8. Preheat Oven and Prepare Baking Sheet: Preheat oven to 375°F (190°C) for 20-30 minutes. Line a large baking sheet with parchment paper.
9. Form Cookies: Using a small or medium cookie scoop or tablespoon, portion dough into 1 1/2 inch (40g) balls. Place on baking sheet spaced about 3 inches apart to allow for spreading.
10. Bake Cookies: Bake at 375°F (190°C) for 10-12 minutes until edges are golden brown and centers are slightly underbaked and puffed. Cool on the hot baking sheet placed on a cooling rack for 10 minutes.
11. Shape Cookies: Within the first 5 minutes after removing from oven, gently reshape cookies using a large biscuit cutter slightly wider than the cookies for neat round edges. After 10 minutes, transfer to a cooling rack to cool completely to room temperature.
12. Prepare Frosting: Meanwhile, brown butter while cookie dough chills, then cool it with the same process for softened room temperature butter. Beat cooled browned butter and softened cream cheese together until creamy and smooth, about 4-5 minutes. Gradually add sifted powdered sugar 1/2 cup at a time, beating well between additions. Mix in vanilla extract, ground cinnamon, maple extract (if using), 1 tablespoon milk, and salt. Beat on high speed until fluffy and smooth. Adjust consistency by adding 1-2 more tablespoons milk if needed.
13. Assemble Cream Pies: Using a small offset spatula, spoon, or piping bag, spread desired amount of frosting onto the bottom of one cookie. Sandwich with another cookie, pressing gently to spread frosting evenly to the edges. Repeat with remaining cookies.

Notes

• To brown butter in batches, melt butter and watch closely to prevent burning. Use a clear pan for better visibility and whisk continuously once foaming begins to brown evenly.
• Blotting the pumpkin puree removes excess moisture that can otherwise make cookies too wet and affect texture.
• Chilling the dough is essential for chewy cookies and enhances the spices and pumpkin flavor.
• Frosting consistency can be adjusted with milk to achieve ease of spreading or piping.
• Maple extract is optional but adds a lovely complementary flavor to the cream cheese frosting.

Keywords: pumpkin oatmeal cookies, cream pies, brown butter frosting, fall dessert, pumpkin spice, maple cream cheese frosting