I’ve got to tell you, this Pumpkin Oatmeal Cream Pies Recipe has become one of my all-time favorite treats to bake, especially as soon as fall rolls around. The perfect combination of soft, chewy pumpkin oatmeal cookies sandwiched with a luscious maple brown butter cream cheese frosting makes these sandwiches irresistible. I love how the warm spices blend beautifully with the pumpkin’s natural earthiness, and the frosting adds that creamy richness that keeps you coming back for more.
Whether you’re making these for a cozy afternoon tea, a festive holiday gathering, or just because you crave a seasonal twist on a classic oatmeal cookie, you’ll find this recipe is totally worth the effort. The prep is a bit involved, but the step-by-step process yields cookies with incredible texture and flavor that’ll impress even the pickiest eaters in your life.
Why You’ll Love This Recipe
- Rich Flavor Profile: The combination of browned butter, pumpkin, and warming spices brings cozy depth to every bite.
- Perfect Texture: Chilling the dough and careful baking create chewy, soft cookies that hold the frosting beautifully.
- Decadent Frosting: The maple brown butter cream cheese frosting adds a luscious, slightly smoky sweetness that complements the cookies perfectly.
- Make-Ahead Friendly: The dough and frosting both can be prepared ahead, making these ideal for planning ahead for parties or gifts.
Ingredients You’ll Need
Every ingredient in this Pumpkin Oatmeal Cream Pies Recipe works together to build layers of flavor and texture, from the cozy spices in the cookie dough to the creamy, maple-spiked frosting. I recommend shopping for fresh pumpkin puree and good-quality spices to get the best taste.
- Unsalted butter: Browning your butter adds a nutty richness you simply can’t skip.
- All-purpose flour: The base for our cookies, giving just enough structure without being tough.
- Chai or pumpkin spice blend: Pick your favorite warm spice mix to suit your taste.
- Baking soda: Helps cookies rise perfectly for a tender crumb.
- Salt: Balances sweetness and brings out the spices.
- Light brown sugar: Adds moisture and depth of sweetness.
- Granulated sugar: For a bit of crunch and balanced sweetness.
- Egg yolk: Adds richness and helps bind the dough.
- Pumpkin puree: Make sure to blot and drain excess moisture for the best cookie texture.
- Vanilla extract: Enhances the overall flavor with sweet notes.
- Old fashioned rolled oats: For hearty texture and classic oatmeal cookie chew.
- Cream cheese: The star of the frosting’s creamy tang and richness.
- Powdered sugar: For smooth sweetness in the frosting.
- Maple extract (optional): Boost that cozy maple vibe in the frosting.
- Milk: Helps adjust frosting consistency for easy spreading and piping.
Variations
I love encouraging friends to put their own spin on recipes, and this Pumpkin Oatmeal Cream Pies Recipe is no exception. Feel free to tweak the spices, swap frostings, or adjust sweetness to suit your style.
- Spice it up: I’ve added a pinch of cayenne to give my cookies a subtle kick that surprises and delights.
- Gluten-free version: Swap all-purpose flour for a 1:1 gluten-free flour blend; just ensure oats are certified gluten-free.
- Vegan adaptation: Use vegan butter and cream cheese substitutes, plus a chia egg instead of the egg yolk—results were pleasantly tender!
- Frosting fun: Replace maple extract with orange or cinnamon extract for a festive twist that my family goes crazy for around the holidays.
How to Make Pumpkin Oatmeal Cream Pies Recipe
Step 1: Brown Your Butter for Deep Flavor
Start by browning the butter—that’s where so much of the magic happens. Melt unsalted butter in a heavy-bottomed saucepan over medium heat. Once melted, keep whisking gently while the butter foams and bubbles. Soon, the milk solids will darken and you’ll smell that irresistible nutty aroma. Remove it from heat at this point and pour it into a clean bowl to cool. It’s important to chill it in the fridge for about an hour or so until it firms back up to a softened but solid state. This texture is key for your cookie dough and frosting to come together perfectly.
Step 2: Prepare the Pumpkin Puree
This trick changed everything for me: before adding pumpkin puree, spread it onto paper towels to blot excess moisture, then gently squeeze to remove water. Moisture is the enemy of chewy cookies here, so this step helps your cookies hold their shape and texture better. You should end up with about 1 cup of pumpkin ready to mix in.
Step 3: Mix Dry Ingredients and Cream Wet Ingredients
Whisk together your flour, chosen spice blend, baking soda, and salt in a bowl. In a separate larger bowl, cream the browned butter with both sugars until the mixture looks pale and fluffy—about 1-2 minutes on medium speed. Add the egg yolk, pumpkin, and vanilla, mixing just until combined to avoid overworking the dough.
Step 4: Combine Dough and Chill
Turn your mixer down low, or fold by hand, adding the dry ingredients and oats to the wet until just combined. Cover the dough tightly with plastic wrap and refrigerate for at least 1-2 hours. This chilling step is absolutely worth the wait—it helps create that chewy, delicious texture and deepens the flavor.
Step 5: Shape and Bake
Preheat your oven to 375°F (190°C) well in advance—about 20-30 minutes so the oven temperature is steady. Line a baking sheet with parchment paper. Use a cookie scoop or tablespoon to portion dough into balls about 1½ inches wide, spaced well apart. Bake for 10-12 minutes until edges are golden and centers look slightly underbaked and puffed. This keeps them soft and chewy inside. Let cookies rest on the baking sheet for 10 minutes to finish setting, then use a biscuit cutter to gently round out any misshapen cookies while they’re still warm.
Step 6: Make the Maple Brown Butter Cream Cheese Frosting
While cookies chill or bake, make the frosting. Brown your butter again and chill until it firms to room temperature texture (soft but not melted). Beat brown butter with cream cheese until smooth and creamy, scraping sides as needed. Gradually add sifted powdered sugar, then vanilla, cinnamon, maple extract (if using), salt, and a tablespoon of milk. Beat on high until fluffy, adding a little more milk if the frosting feels too thick.
Step 7: Assemble and Enjoy
Once cookies are completely cooled, spread a generous dollop of frosting on the bottom of one cookie. Top with another cookie and press gently to sandwich. These cream pies are best enjoyed the same day but also hold up beautifully if stored properly. Seriously, I always have to hide mine or the whole batch disappears!
Pro Tips for Making Pumpkin Oatmeal Cream Pies Recipe
- Brown Butter Mastery: Keep whisking constantly once the butter foams to prevent burning and to develop a rich, nutty aroma that’s key for flavor.
- Pumpkin Prep: Always blot and gently squeeze your pumpkin puree—too much moisture will make your cookies flat and cakey.
- Dough Chill Time: Don’t skip chilling your dough; it makes cookies easier to handle and creates a better chew.
- Shaping Trick: Use a biscuit cutter while cookies are warm to gently nudge them into perfect rounds without flattening.
How to Serve Pumpkin Oatmeal Cream Pies Recipe
Garnishes
I usually keep it simple and let the cream cheese frosting shine, but sometimes I dust a light sprinkle of cinnamon or nutmeg on top for added aroma and a pretty touch. Toasted chopped pecans or a drizzle of pure maple syrup over the cream pies make for a fancy presentation when guests come over.
Side Dishes
These cream pies pair exceptionally well with a hot cup of chai tea or a spiced latte—both accentuate the warming spices in the cookies. If you want to turn it into a proper dessert spread, add some whipped cream or a scoop of vanilla bean ice cream on the side.
Creative Ways to Present
For holiday gatherings, I stack the mini cream pies on a rustic wooden board with autumn leaves and miniature pumpkins around. For kids’ parties, piping the frosting in fun shapes or using colored sprinkles makes these extra festive and fun. A clear box tied with twine also turns these into lovely edible gifts!
Make Ahead and Storage
Storing Leftovers
I store leftover cream pies in an airtight container in the fridge to keep the frosting firm and the cookies fresh. They usually stay tasty for about 3-4 days, though I find they’re best enjoyed within the first two. Let them sit at room temperature for a few minutes before eating so the frosting softens just right.
Freezing
These freeze beautifully if you want to prep ahead. I place the assembled cream pies on a baking sheet separated by parchment paper and freeze until solid, then transfer to freezer-safe bags. They keep well up to a month. To thaw, move them to the fridge overnight for best texture.
Reheating
I avoid heating these directly since the frosting can melt, but if you want a warm cookie experience, separate the cookies before assembling, heat gently in the oven for a few minutes, then add fresh frosting before sandwiching.
FAQs
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Can I use canned pumpkin puree for this Pumpkin Oatmeal Cream Pies Recipe?
Absolutely! Canned pumpkin puree works perfectly—as long as you blot it to remove excess moisture. Avoid pumpkin pie filling since it has added sugar and spices that can throw off the recipe balance.
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Do I have to brown the butter for this recipe?
While you could skip browning, I highly recommend it. Browning the butter deepens the flavor and adds subtle toasty notes that really elevate both the cookies and frosting.
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How long do the Pumpkin Oatmeal Cream Pies stay fresh?
Stored in an airtight container in the fridge, they stay fresh for about 3-4 days. Beyond that, the frosting may start to lose its texture, though the cookies themselves remain tasty for longer.
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Can I make these vegan or gluten-free?
Yes! Use gluten-free flour blends and certified gluten-free oats for gluten-free versions. For vegan, substitute vegan butter, vegan cream cheese, and use a flax or chia egg instead of egg yolk. Results are delicious, though texture may slightly vary.
Final Thoughts
I absolutely love how this Pumpkin Oatmeal Cream Pies Recipe brings so much comfort and joy in every bite. It reminds me of the first cozy fall when I baked these for a family get-together, and how everyone kept sneaking second helpings. I truly think you’ll enjoy the process and the results just as much. So grab your ingredients, follow the steps, and get ready to enjoy cookies that feel like autumn hugs—soft, spiced, and perfectly sweet. You’re going to want to make these again and again!
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Pumpkin Oatmeal Cream Pies Recipe
- Prep Time: 3 hours 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 11–14 sandwiched cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Oatmeal Cream Pies feature chewy pumpkin oatmeal cookies sandwiched with a luscious maple brown butter cream cheese frosting. Perfect for fall or holiday treats, these pies combine warm spices with rich, creamy frosting and a tender cookie base made with browned butter and pumpkin puree for extra depth of flavor.
Ingredients
Pumpkin Oatmeal Cookies
- 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 tablespoon 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 to remove excess water
- 2 tsp (10ml) vanilla extract
- 2 1/4 cups (191g) old fashioned rolled oats
Maple Brown Butter Cream Cheese Frosting
- 10 tbsp (141g) unsalted butter, browned and reduced down to 8 tbsp (1/2 cup, 113g), cooled to solid room temperature texture
- 4 oz. (113g) cream cheese, softened to room temperature
- 2 1/2 cups (280g) powdered sugar, sifted
- 1 tsp (5ml) vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp maple extract (optional)
- 1/4 tsp salt
- 1–3 tbsp (15-45ml) milk, as needed
Instructions
- Brown the Butter: In a clear heavy bottom saucepan, melt butter over medium heat. Once it starts to foam, whisk continuously until brown bits form and the butter is fragrant. Remove from heat and pour into a clean bowl. Let cool 30 minutes at room temperature, then refrigerate for 60-90 minutes until the butter firms up to a softened but solid texture.
- Prepare Pumpkin Puree: Place 2-3 paper towels in a shallow bowl. Scoop about 15 oz (425g) of pumpkin puree onto the towels. Let excess water absorb, then squeeze out the remaining moisture so that you have 1 cup (230g) of thick pumpkin puree for the recipe.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, chai or pumpkin spice blend, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a mixing bowl, beat the browned butter with light brown sugar and granulated sugar on medium speed until fully combined and creamy, about 1-2 minutes.
- Add Wet Ingredients: Add egg yolk, blotted pumpkin puree, and vanilla extract to the butter mixture. Beat on low speed for about 20 seconds to combine.
- Combine Dry Ingredients and Oats: On the lowest mixer setting or by hand, fold the dry ingredients into the wet mixture just until combined. Stir in the rolled oats until just combined.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1-2 hours or overnight. This step is crucial for chewy texture and flavor development.
- Preheat Oven and Prepare Baking Sheet: About 20-30 minutes before baking, preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Shape Cookies: Using a cookie scoop or tablespoon, portion dough into 1 ½ inch (40g) balls. Place them about 3 inches apart on the baking sheet, allowing room for spreading.
- Bake Cookies: Bake for 10-12 minutes until edges are golden brown and centers are slightly underbaked and puffed. Let cool on the baking sheet on a cooling rack for 10 minutes.
- Shape Cookies: Within 5 minutes of baking completion, gently press a large biscuit cutter larger than the cookies over each cookie to form a round shape.
- Cool Completely: After 10 minutes, transfer cookies to a wire rack and let cool to room temperature before frosting.
- Prepare Frosting: Repeat the brown butter process for frosting butter while cookie dough chills. Once browned butter is cooled and solid at room temperature, beat it together with softened cream cheese until creamy and smooth, about 4-5 minutes.
- Add Sugar and Flavorings: Gradually add the sifted powdered sugar, ½ cup at a time, beating well after each addition. Scrape bowl down as needed. Add vanilla extract, cinnamon, maple extract (if using), salt, and 1 tablespoon milk. Beat on high speed until fluffy and fully incorporated. Add up to 2 more tablespoons milk if frosting is too thick.
- Assemble Pies: Using an offset knife or piping bag, spread desired amount of frosting on the flat side of one cookie. Sandwich with a second cookie, pressing gently to adhere.
- Serve and Enjoy: Enjoy these cream pies fresh or chill briefly for a firmer texture. Store in an airtight container.
Notes
- Browning butter adds a rich, nutty flavor to both cookies and frosting—prepare it in advance to save time.
- Removing excess moisture from pumpkin puree prevents soggy cookie dough and ensures the best texture.
- Chilling the dough improves chewiness and intensifies flavor.
- Using a biscuit cutter to shape cookies while warm helps achieve uniform rounds.
- If you don’t have maple extract for the frosting, you can omit it for a classic brown butter cream cheese flavor.
- Cookies can spread; spacing dough balls adequately is essential to prevent sticking.
- Store assembled pies in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 290
- Sugar: 18g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
