Name: pumpkin oatmeal cream pies Recipe
Prep time: 30 min
Cook time: PT-489890H48M10S
Total time: PT-489890H48M10S
Cuisine: American
Ingredients: 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 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 to remove excess moisture; 2 tsp (10ml) vanilla extract; 2 1/4 cups (191g) old-fashioned rolled oats; 10 tbsp (141g) unsalted butter, browned and reduced down to 8 tbsp (1/2 cup, 113g), cooled to a 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 (15-45 ml) milk, as needed

Jump to Recipe

If autumn had a flavor, it would surely be captured in these pumpkin oatmeal cream pies. Imagine soft, chewy pumpkin-spiced oatmeal cookies sandwiching a luscious maple brown butter cream cheese frosting that melts in your mouth with every bite. These pumpkin oatmeal cream pies are the ultimate seasonal treat that combines comforting textures and warm spices, making them perfect for cozy afternoons, festive gatherings, or simply whenever you need a little slice of fall happiness at home.

pumpkin oatmeal cream pies Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might sound simple at first glance, but each one plays a crucial role in delivering that perfect balance of flavor, texture, and color in the pumpkin oatmeal cream pies. From the golden nuttiness of browned butter to the warm chai spice, every component works together like a dream.

Unsalted butter, browned: Intensely nutty flavor and adds depth to the cookies and frosting.
All-purpose flour: Provides structure for that soft yet sturdy cookie base.
Chai or pumpkin spice blend: Infuses warm, fragrant spices essential for the autumn vibe.
Baking soda: Helps the cookies rise and adds a slight tenderness.
Salt: Balances sweetness and enhances overall flavor.
Light brown sugar: Adds moistness and caramel notes to the cookie dough.
Granulated sugar: Contributes sweetness and affects the cookie’s crisp edges.
Egg yolk: Richness and binds the dough perfectly.
Pumpkin puree, blotted: Provides moisture, vibrant color, and that unmistakable pumpkin taste.
Vanilla extract: A little magic that lifts flavors in both cookies and frosting.
Old fashioned rolled oats: Adds hearty, chewy texture and wholesome goodness.
Cream cheese, softened: The star of the creamy frosting, offering tang and richness.
Powdered sugar: Sweetens the frosting while providing smooth consistency.
Ground cinnamon: Enhances spice blend and complements pumpkin beautifully.
Maple extract (optional): Adds cozy maple syrup notes, taking the frosting to the next level.
Milk: Adjusts frosting texture for spreading or piping.

How to Make pumpkin oatmeal cream pies

Step 1: Prepare the Brown Butter

Start by browning the butter—it’s the secret to that rich, nutty flavor you’ll notice in both the cookies and frosting. Melt unsalted butter over medium heat in a heavy-bottom saucepan. Keep whisking as it foams and small brown bits begin to form at the bottom. Once browned and fragrant, transfer it to a bowl and let it cool for 30 minutes at room temperature, then chill in the fridge for about 1 to 1.5 hours. Your butter should be cold but still soft—this texture is key for the dough and frosting.

Step 2: Blot the Pumpkin Puree

Raw pumpkin puree can be watery, which affects cookie texture. Lay paper towels in a shallow bowl and scoop the pumpkin puree on top. After a few minutes, gently squeeze out excess moisture so you end up with about 1 cup of concentrated, thick pumpkin puree perfect for your cookie dough.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, chai or pumpkin spice blend, baking soda, and salt. This combination forms the flavorful base and leavening for our oatmeal cookies.

Step 4: Cream Butter and Sugars

Using a mixer on medium speed, cream the prepared browned butter with light brown sugar and granulated sugar for 1 to 2 minutes until everything is harmoniously combined—this ensures the cookies develop both sweetness and a tender crumb.

Step 5: Combine Wet Ingredients

Beat in the egg yolk, then the blotted pumpkin puree, and finally the vanilla extract. These steps add richness, moistness, and essential aromatic notes to your cookie dough.

Step 6: Fold in Dry Ingredients and Oats

With mixer on the lowest speed or by hand, gently incorporate the dry mixture into the wet. Next, stir in the rolled oats just until everything is combined, creating the signature chewy and hearty texture of your oatmeal cookies.

Step 7: Chill the Dough

Cover your dough tightly with plastic wrap and chill for at least 1 to 2 hours, or overnight if you can wait. Chilling is crucial—it lets the flavors meld and prevents cookies from spreading too much while baking, resulting in a perfect chewy bite.

Step 8: Bake the Cookies

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Scoop the dough into 1 1/2-inch balls, spacing them about 3 inches apart. Bake for 10 to 12 minutes until edges are golden but centers remain soft and slightly puffed—a sign of cookies that will stay chewy after cooling.

Step 9: Shape and Cool

Within 5 minutes of removing cookies, you can gently press a biscuit cutter around them to perfect their shape. After 10 minutes on the sheet, transfer cookies to a rack to cool completely. Cooling fully is essential before frosting to avoid melting the cream cheese filling.

Step 10: Make the Maple Brown Butter Cream Cheese Frosting

While the dough is chilling, brown another batch of butter using the same method. Let it cool similarly. Beat the browned butter with softened cream cheese until creamy and silky, then gradually add sifted powdered sugar, vanilla, cinnamon, maple extract (if using), salt, and milk. The result is a dreamy frosting with cozy flavors that pairs perfectly with the pumpkin oatmeal cookies.

Step 11: Assemble the pumpkin oatmeal cream pies

Use a small offset spatula or piping bag to spread or pipe frosting evenly onto the bottom of one cookie before sandwiching it with another. Press gently to meld the layers but avoid squeezing out the filling. Now you have the perfect pumpkin oatmeal cream pies ready to enjoy!

How to Serve pumpkin oatmeal cream pies

Garnishes

While these pumpkin oatmeal cream pies are amazing just as they are, you can take them over the top by sprinkling a pinch of extra cinnamon or a dusting of powdered sugar on top. For a little crunch, finely chopped toasted pecans or candied pumpkin seeds added just before sandwiching create delightful texture contrasts.

Side Dishes

Pair these cream pies with a steaming mug of spiced chai tea or your favorite pumpkin latte to really dive into autumn flavors. They also work wonderfully alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Creative Ways to Present

Arrange pumpkin oatmeal cream pies in a rustic wooden box lined with parchment paper for a charming gift. For parties, present them on a tiered dessert stand garnished with fresh autumn leaves or mini pumpkins to create a festive centerpiece that tastes as good as it looks.

Make Ahead and Storage

Storing Leftovers

These goodies keep beautifully in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. The cookies remain soft and the frosting firm but creamy, so they’re perfect to have on hand for when a fall craving strikes.

Freezing

You can freeze assembled pumpkin oatmeal cream pies by wrapping each one individually in plastic wrap and placing them in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight for best texture before serving.

Reheating

If you like your cream pies slightly warmed, pop them in a low oven (about 300°F/150°C) for 5-7 minutes or microwave for 10-15 seconds just until warm but not melted. This will revive the cozy flavors and soften the frosting to silky perfection.

FAQs

Can I use canned pumpkin or fresh pumpkin for these pumpkin oatmeal cream pies?

Canned pumpkin puree works best for consistency and ease, but you can definitely roast and puree fresh pumpkin if you prefer. Just remember to blot excess moisture out to prevent soggy cookies.

What spice blend works best for this recipe?

A classic pumpkin spice blend or chai spice blend both bring lovely warm spices. If you want to keep it simple, a mix of cinnamon, nutmeg, cloves, and ginger works beautifully too.

Can I substitute cream cheese in the frosting?

Cream cheese is key to that tangy richness in the frosting, but for a dairy-free option, you might try a vegan cream cheese alternative. Just note texture and flavor may vary slightly.

How do I know when the cookies are perfectly baked?

Look for golden edges with centers that still look a bit soft and puffy. They’ll firm up as they cool, ensuring chewy, tender cookies every time.

Are these pumpkin oatmeal cream pies freezer-friendly?

Yes! You can freeze fully assembled pies or just the cookies and frosting separately. Just thaw gently before serving to enjoy optimal texture and flavor.

Final Thoughts

There’s something truly magical about pumpkin oatmeal cream pies that makes the season feel warmer and sweeter. From the tender oatmeal cookies spiced just right to that dreamy maple brown butter cream cheese filling, each bite feels like a cozy hug. I can’t wait for you to try this recipe and share the joy of pumpkin oatmeal cream pies with the people you love. Trust me, they’ll ask for seconds!