Print

pumpkin oatmeal cream pies Recipe

pumpkin oatmeal cream pies Recipe
Print Recipe

★★★★★

4.9 from 9 reviews

These Pumpkin Oatmeal Cream Pies combine chewy pumpkin-spiced oatmeal cookies with a luscious maple brown butter cream cheese frosting. Perfect for fall or anytime you crave a soft, flavorful cookie sandwich with a rich, creamy filling.

Ingredients

Scale

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 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

Frosting:

  • 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

Instructions

  1. Brown the Butter: To prepare the brown butter needed for the cookies and frosting, melt unsalted butter in a clear heavy-bottom saucepan over medium heat. Once the butter begins to foam, whisk continuously until brown bits form and the butter has a nutty aroma. Remove from heat and pour into a clean bowl. Cool for 30 minutes at room temperature, then refrigerate for 60-90 minutes until the butter solidifies but is still soft enough to cream.
  2. Blot Pumpkin Puree: Place 2-3 layers of paper towels in a shallow bowl. Spoon pumpkin puree onto the towels to absorb excess moisture. Squeeze out any additional liquid before measuring 1 cup (230g) for the recipe.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, chai or pumpkin spice blend, baking soda, and salt. Set aside.
  4. Cream Butter and Sugars: Using a mixer on medium speed, cream together the cooled browned butter with the light brown sugar and granulated sugar for 1-2 minutes until well combined.
  5. Add Wet Ingredients: Beat in the egg yolk, then the blotted pumpkin puree, followed by vanilla extract. Mix on low speed for about 20 seconds after each addition to incorporate fully.
  6. Combine Dry and Wet Mixtures: On the lowest mixer speed or by hand, fold the dry ingredient mixture into the wet batter until just combined. Stir in the old-fashioned rolled oats until evenly mixed.
  7. Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 1-2 hours or overnight. This chilling step develops flavor and ensures chewy, well-textured cookies. Remove from fridge about 10 minutes before baking.
  8. Preheat Oven and Prepare Baking Sheet: Preheat oven to 375°F (190°C) for 20-30 minutes. Line a large baking sheet with parchment paper.
  9. Form Cookie Balls: Using a small or medium cookie scoop or tablespoon, scoop the dough into 1 1/2 inch (about 40g) balls. Place them 3 inches apart on the prepared baking sheet to allow spreading.
  10. Bake Cookies: Bake at 375°F (190°C) for 10-12 minutes until edges are golden brown and centers appear slightly underbaked and puffed. Let cookies cool on the baking sheet placed on a rack for 10 minutes.
  11. Shape Cookies: Within 5 minutes of removing them from the oven, press a large biscuit cutter over each cookie to round out edges if needed. After 10 minutes, transfer cookies to a cooling rack to cool completely before frosting.
  12. Make Maple Brown Butter Cream Cheese Frosting: While the cookie dough chills, prepare the frosting brown butter as done above. Cream the cooled brown butter with the softened cream cheese for 4-5 minutes until creamy, scraping the bowl as necessary. Gradually add sifted powdered sugar 1/2 cup at a time, beating well after each addition and scraping down sides. Stir in vanilla extract, ground cinnamon, maple extract (if using), 1 tablespoon milk, and salt. Beat on high until smooth. If frosting is too thick, add 1-2 tablespoons more milk, beating to desired consistency.
  13. Assemble Cream Pies: Using a small offset icing knife, spoon or piping bag, spread a generous amount of frosting on the bottom of one cooled cookie. Sandwich with a second cookie, pressing gently together. Repeat with remaining cookies and frosting.

Notes

  • Brown butter needs sufficient cooling (1-2 hours) to reach the right softened yet firm texture for creaming.
  • Blotting pumpkin puree removes excess moisture, ensuring cookie dough consistency is not too wet.
  • Chilling dough is crucial for developing flavor and chewy texture.
  • Use old-fashioned rolled oats, not quick oats, for best chewy texture.
  • Maple extract in frosting is optional but adds lovely complementary flavor.
  • If frosting is too thick, add milk a tablespoon at a time until desired spreadable consistency is reached.
  • Store assembled cream pies in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: pumpkin oatmeal cookies, cream pies, brown butter frosting, fall dessert, pumpkin spice, cream cheese frosting

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