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Pumpkin Oatmeal Cream Pies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/pumpkin-oatmeal-cream-pies-recipe/