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Pumpkin Oatmeal Cream Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 77 reviews
  • Author: Paula
  • Prep Time: 3 hours 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 11-14 sandwiched cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Pumpkin Oatmeal Cream Pies are a delicious fall-inspired treat featuring chewy pumpkin oatmeal cookies sandwiched with a creamy maple brown butter cream cheese frosting. Brown butter adds a nutty depth of flavor, while a blend of chai or pumpkin spices enhances the warm autumnal notes. Perfectly soft and slightly underbaked cookies are combined with a luscious, smooth frosting to create an irresistible dessert perfect for holiday gatherings or cozy afternoons.

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 teaspoon (5g) baking soda
  • 1/2 teaspoon 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 and squeezed to remove excess water
  • 2 teaspoons (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 tablespoons (1/2 cup, 113g), cooled to room temperature solid texture
  • 4 oz. (113g) cream cheese, softened to room temperature
  • 2 1/2 cups (280g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon maple extract, optional
  • 1/4 teaspoon salt
  • 1-3 tablespoons (15-45ml) milk, as needed

Instructions

  1. Prepare Brown Butter for Cookies: Melt butter in a heavy bottom saucepan over medium heat. Once it begins to foam, whisk continuously until brown bits form and a nutty aroma develops. Remove from heat and pour into a clean bowl. Cool at room temperature for 30 minutes, then transfer to the fridge for 60-90 minutes until the butter is solid but softened. This texture is critical for creaming later on.
  2. Drain Pumpkin Puree: Lay 2-3 paper towels across a shallow bowl. Scoop about 15oz (425g) pumpkin puree on top. Allow the paper towels to absorb excess water, then squeeze out any remaining liquid from the pumpkin so that only 1 cup (230g) remains for the dough.
  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, combine the cooled browned butter with light brown sugar and granulated sugar. Beat on medium speed for 1-2 minutes until well combined and creamy.
  5. Add Wet Ingredients: Add the egg yolk, pumpkin puree, and vanilla extract to the butter-sugar mixture. Beat on low speed for about 20 seconds to incorporate fully.
  6. Combine Dry Ingredients and Oats: On the lowest mixing setting or by hand, fold the dry ingredients into the wet mixture until just combined. Stir in the rolled oats until fully incorporated.
  7. Chill Dough: Cover the cookie dough tightly with plastic wrap. Refrigerate for at least 1-2 hours or overnight. This step is essential for developing flavor and texture to achieve chewy cookies.
  8. Preheat Oven and Prepare Baking Sheet: About 20-30 minutes before baking, preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  9. Shape Cookies: Remove dough from fridge and let sit 10 minutes to soften slightly. Using a small or medium cookie scoop or tablespoon, portion dough into 1 ½-inch (40g) balls. Place on the baking sheet about 3 inches apart to allow spreading.
  10. Bake: Bake cookies at 375°F (190°C) for 10-12 minutes until edges are golden brown but centers remain slightly underbaked and puffed.
  11. Shape Cookies: Remove cookies from oven and cool on the hot baking sheet placed on a cooling rack for 10 minutes. Within the first 5 minutes after baking, gently use a large biscuit cutter slightly wider than the cookies to shape them into neat rounds.
  12. Cool: After 10 minutes, transfer cookies to a wire rack to cool completely at room temperature before frosting.
  13. Prepare Brown Butter for Frosting: While cookies chill, prepare brown butter for frosting using the same method as for the cookies. Cool the butter for 1-2 hours until it reaches a solid room temperature texture.
  14. Make Frosting: In a bowl, beat the cooled brown butter with softened cream cheese until creamy and smooth, about 4-5 minutes. Add sifted powdered sugar ½ cup at a time, beating well after each addition and scraping down the bowl as needed.
  15. Add Flavor and Adjust Consistency: Once all powdered sugar is incorporated, add vanilla extract, ground cinnamon, optional maple extract, 1 tablespoon milk, and salt. Beat on high until fluffy and fully combined. If the frosting is too thick, add an additional 1-2 tablespoons milk and beat until desired spreading consistency is reached.
  16. Assemble Cream Pies: Using an offset spatula, spoon, or piping bag, apply frosting to the bottom side of one cookie. Top with another cookie, pressing gently together to sandwich. Repeat to make 11-14 sandwiched cream pies.

Notes

  • Brown butter requires advance preparation and adequate cooling time (1-2 hours) to achieve the correct texture for creaming.
  • Draining the pumpkin puree of excess water is essential to prevent soggy dough and ensure proper texture.
  • Chilling the dough develops flavor and improves the chewy texture of the cookies.
  • Cookies should be slightly underbaked to remain soft and chewy once cooled and frosted.
  • Using a biscuit cutter post-baking shapes the cookies into uniform rounds for better sandwich presentation.
  • Maple extract in the frosting is optional but adds a lovely complementary flavor.
  • Store assembled cream pies in an airtight container in the refrigerator to maintain freshness.

Nutrition

  • Serving Size: 1 sandwich cookie
  • Calories: 280
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 45mg

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