Pumpkin Oatmeal Cream Pies Recipe

If you’re anything like me, you love a good nostalgic treat with a twist — and this Pumpkin Oatmeal Cream Pies Recipe is just that. Imagine chewy pumpkin oatmeal cookies sandwiched together with dreamy maple brown butter cream cheese frosting. It’s like fall baking magic in every bite, perfect for cozy afternoons, holiday gatherings, or just treating yourself when the pumpkin craving hits.

What makes this recipe special is how it balances warm spices with the richness of brown butter and cream cheese. Plus, the texture—soft yet chewy cookies hugging a luscious frosting—is absolutely irresistible. Once you try these, you’ll find yourself making them again and again, and they make such a lovely gift too!

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Ingredients You’ll Need

These ingredients come together beautifully for deep, rich flavors and a perfect chewy texture. I recommend opting for fresh spices and high-quality pure maple syrup or extract if using, which really does make a difference in the frosting.

• Unsalted Butter: Browning the butter adds a nutty depth that lifts this recipe from ordinary to spectacular.
• All Purpose Flour: The base for your cookies, providing structure with a soft crumb.
• Chai or Pumpkin Spice Blend: This is where fall magic happens — pick a blend you love for your signature touch.
• Baking Soda: Gives a nice lift and subtle tenderness to your cookies.
• Salt: Balances sweetness and enhances all the flavors.
• Light Brown & Granulated Sugar: The combo creates just the right caramel notes and sweetness.
• Egg Yolk: Helps with richness and chewy texture without making the cookies cakey.
• Pumpkin Puree: Use well-drained pumpkin to avoid soggy dough — I’ll share my trick below!
• Vanilla Extract: Rounds out the flavors beautifully.
• Old Fashioned Rolled Oats: Key for that classic oatmeal cookie chewiness.
• Cream Cheese: For the frosting — make sure it’s softened to avoid lumps.
• Powdered Sugar: Gives the frosting a silky smooth sweetness.
• Maple Extract (optional): Adds that subtle maple note that makes the frosting special.
• Milk: Adds just enough moisture to get the frosting spreadable and creamy.

Variations

I love making this Pumpkin Oatmeal Cream Pies Recipe my own by switching up spices or adding mix-ins, so I encourage you to experiment and find your favorite twist. Customizing makes baking even more fun!

• Spice Variations: Sometimes I swap out the chai spice for a blend of cinnamon, nutmeg, and clove for a more classic pumpkin pie flavor.
• Nutty Add-Ins: Adding chopped toasted pecans or walnuts to the cookie dough adds great texture and extra autumn flavor.
• Dairy-Free Option: Use vegan butter and a dairy-free cream cheese alternative to make these suitable for dairy-free diets.
• Different Frosting Flavors: I’ve tried adding a splash of bourbon or a pinch of espresso powder to the frosting for a grown-up twist that worked wonders.

How to Make Pumpkin Oatmeal Cream Pies Recipe

Step 1: Brown Your Butter for Rich Flavor

Making browned butter is the secret sauce here—it adds a nutty, caramelized flavor that makes these cookies unforgettable. Melt your butter in a light-colored, heavy-bottomed pan over medium heat. It will foam, then the milk solids will start to brown—keep whisking so they don’t burn. When you see golden brown flecks and smell that nutty aroma, remove from heat immediately. Pour into a bowl and let it cool to room temperature, then chill until it’s firm but soft enough to cream—this usually takes about 1-2 hours. Trust me, the extra step is worth every minute.

Step 2: Prepare the Pumpkin Puree

I learned this simple trick to keep the cookie dough from turning watery: drain your pumpkin puree! Lay a few paper towels over a shallow bowl, scoop the pumpkin on top, and then blot or gently squeeze to remove excess moisture. You want about 1 cup (230g) of well-drained puree for the recipe. This little trick ensures your cookies stay chewy and not soggy.

Step 3: Mix Dry Ingredients

Whisk together your flour, chai or pumpkin spice blend, baking soda, and salt in a bowl. This helps evenly distribute the leavening and spices so every cookie gets that perfect flavor.

Step 4: Cream Sugars and Brown Butter

Using a stand mixer or hand mixer, beat the browned butter with both light brown and granulated sugars until creamy and combined—this usually takes 1-2 minutes. This step gives a lovely texture and depth of sweetness to your cookies.

Step 5: Add Wet Ingredients and Combine

Mix in the egg yolk, pumpkin puree, and vanilla extract on low speed just until combined. Then, gently fold in the dry ingredients and oats until everything is just mixed—don’t overmix or you’ll lose that chewy texture you want.

Step 6: Chill the Dough

Cover the dough tightly with plastic wrap and chill for at least 1-2 hours or overnight if you can. I learned this is a game-changer for flavor and texture, so don’t skip it! Chilling helps the dough firm up for less spreading and develops those bold autumn flavors.

Step 7: Bake Your Cookies

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Scoop dough into about 1 ½ inch (40g) balls—space far apart since they spread a bit. Bake for 10-12 minutes until golden on the edges but still slightly soft in the center. Let them cool on the baking sheet for 10 minutes, then gently press with a wide biscuit cutter to round out the shape, and transfer to a wire rack to cool completely.

Step 8: Make the Maple Brown Butter Cream Cheese Frosting

Use the same browning technique for butter as before, then let it cool completely until it’s firm but spreadable. Beat the browned butter and softened cream cheese together until smooth, then slowly add the sifted powdered sugar in portions, mixing well. Stir in vanilla, cinnamon, optional maple extract, salt, and milk until you get a creamy frosting that’s easy to spread or pipe.

Step 9: Assemble the Cream Pies

Once your cookies are fully cooled, spread a generous dollop of the maple brown butter cream cheese frosting on the bottom of one cookie, then sandwich with another cookie, pressing gently to avoid squishing the frosting out. You can use a piping bag with a star tip for a fancy look, or just a knife for a casual approach. Either way, these are ready to enjoy immediately or store for later.

How to Serve Pumpkin Oatmeal Cream Pies Recipe

Garnishes

I usually leave the cream pies plain because the frosting is already rich and flavorful, but for a festive touch, a light dusting of cinnamon or a drizzle of melted dark chocolate looks lovely and adds extra flavor. Toasted pecans on the frosting edges also add a nice crunch and look fabulous if you want to impress guests.

Side Dishes

These cream pies are a treat on their own, but for fall parties, I like pairing them with a hot cup of chai tea or spiced apple cider—the warm spices complement the cookies perfectly. They’re also great with coffee or a lightly sweetened latte for an afternoon pick-me-up.

Creative Ways to Present

For seasonal gatherings, I stack a few cream pies on a rustic wooden platter surrounded by mini pumpkins and fresh cinnamon sticks. Wrapping individual pies in parchment paper with a twine bow makes adorable take-home favors. You could even make mini versions in a muffin tin for a party snack table that guests will rave about.

Make Ahead and Storage

Storing Leftovers

I keep leftover Pumpkin Oatmeal Cream Pies in an airtight container in the fridge. The frosting holds up really well, and the cookies stay soft and chewy for a few days. Just let them come to room temperature for a few minutes before enjoying again.

Freezing

If you want to freeze them, I recommend assembling the sandwiches fresh and then freezing them in a single layer on a baking sheet before transferring to a freezer-safe container or bag. They freeze beautifully for up to 2 months—just thaw overnight in the fridge before serving.

Reheating

To enjoy your cream pies after freezing, take them out the night before to thaw in the fridge. If you want to serve warm cookies, just separate the cookies from the frosting and warm the cookies briefly in the oven or microwave before recombining. This keeps the frosting from melting too much and losing its texture.

FAQs

Final Thoughts

I genuinely love how this Pumpkin Oatmeal Cream Pies Recipe brings comfort and joy every time I make it. From the cozy spices to the irresistible brown butter richness, it’s the sort of recipe that becomes a favorite tradition in your kitchen. If you decide to try it (and I hope you do!), take your time with the browning and chilling steps—you won’t regret it. Trust me, once this recipe is in your rotation, it’s going to be hard not to make it all fall long!

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