Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Oatmeal Cream Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 117 reviews
  • Author: Lisa
  • 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

Units Scale

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

  1. 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.
  2. 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.
  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: 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Cool Completely: After 10 minutes, transfer cookies to a wire rack and let cool to room temperature before frosting.
  13. 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.
  14. 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.
  15. 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.
  16. 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

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