Pumpkin Oatmeal Cream Pies Recipe

There’s something incredibly comforting about the flavors of fall, and these Pumpkin Oatmeal Cream Pies capture that warmth in every bite. With their chewy oatmeal cookies, a hint of pumpkin spice, and creamy maple brown butter frosting, these cream pies are perfect for seasonal gatherings or simply cozying up with a cup of tea. If you’re looking for a delicious homemade treat that’s both comforting and festive, this recipe is for you!

Ingredients Needed

For the Pumpkin Oatmeal Cookies:

• 20 tbsp (283g) unsalted butter – browned and reduced to 1 cup (226g), cooled to softened but still cold (see recipe notes)
• 1 ½ cups (180g) all-purpose flour
• 1 tbsp chai spice blend or pumpkin spice blend (see recipe notes)
• 1 tsp (5g) baking soda
• ½ tsp salt
• ¾ cup (150g) light brown sugar
• ¾ cup (150g) granulated sugar
• 1 large egg yolk (18g) – at room temperature
• 1 cup (230g) pumpkin puree – blotted (see recipe notes)
• 2 tsp (10ml) vanilla extract
• 2 ¼ cups (191g) old-fashioned rolled oats

For the Maple Brown Butter Cream Cheese Frosting:

• 10 tbsp (141g) unsalted butter – browned, reduced down to 8 tablespoons (½ cup, 113g) and cooled to a solid room temperature texture (see recipe notes)
• 4 oz. (113g) cream cheese – softened to room temperature
• 2 ½ cups (280g) powdered sugar – sifted
• 1 tsp (5ml) vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp maple extract (optional for maple flavor)
• ¼ tsp salt
• 1-3 tbsp (15-45 ml) milk – as needed

this RECIPE

Kitchen Equipment Required

• Clear heavy-bottom saucepan
• Mixing bowls
• Whisk
• Electric mixer or stand mixer
• Rubber spatula
• Cookie scoop or tablespoon
• Parchment paper
• Baking sheets
• Cooling racks
• Small offset icing knife or piping bag

How to Make Pumpkin Oatmeal Cookies

1. Prepare the Brown Butter: Start by making the brown butter about 1-2 hours before making the cookies. In a clear heavy-bottom saucepan, melt the butter over medium heat. Once the butter begins to foam, whisk continuously until brown bits form at the bottom of the pan. Remove from heat, transfer to a clean bowl, and allow it to cool for 30 minutes at room temperature. Then, refrigerate for an additional 60-90 minutes until it reaches the texture of softened butter. (See recipe notes for tips on batch browning!)
2. Prepare the Pumpkin Puree: While the butter cools, prepare the pumpkin puree. Lay 2-3 paper towels across a wide, shallow bowl. Scoop out most of a 15 oz. can of pumpkin puree (425g) onto the paper towels, allowing excess water to be absorbed. Before using, squeeze out any remaining moisture. You should have 1 cup (230g) of puree left.
3. Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour, spice blend, baking soda, and salt. Set aside.
4. Cream Butter and Sugars: In a large mixing bowl, cream the browned butter and sugars on medium speed until well combined, about 1-2 minutes.
5. Add Wet Ingredients: Mix in the egg yolk, pumpkin puree, and vanilla extract, beating on low for about 20 seconds between each addition.
6. Combine Dry and Wet Ingredients: On the lowest mixing speed or by hand, gently mix the dry ingredients into the wet ingredients until just combined. Stir in the oats until just incorporated.
7. Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 1-2 hours or overnight. This step is crucial for achieving a chewy texture and enhancing the flavor.
8. Preheat the Oven: About 20-30 minutes before baking, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
9. Scoop and Shape the Cookies: Using a small or medium cookie scoop (or tablespoon), portion the dough into 1 ½-inch (40g) sized balls. Place them about 3 inches apart on the prepared baking sheet.
10. Bake the Cookies: Bake at 375°F (190°C) for 10-12 minutes, until the edges are golden brown and the centers are slightly underbaked and puffed. Allow the cookies to cool on the baking sheet for 10 minutes.
11. Shape the Cookies: Within the first 5 minutes of removing them from the oven, use a large biscuit cutter (wider than the cookies) to shape them into rounds, if needed.
12. Cool Completely: After 10 minutes, transfer the cookies to a cooling rack to cool completely before adding the frosting.

Making the Maple Brown Butter Cream Cheese Frosting

1. Prepare the Brown Butter for Frosting: While the cookie dough chills, make the brown butter following the same method used for the cookies. Let it cool to a solid room temperature texture (about 1-2 hours).
2. Cream the Ingredients Together: In a mixing bowl, cream together the cooled brown butter and softened cream cheese until smooth, about 4-5 minutes. Scrape down the sides as needed.
3. Add Powdered Sugar and Flavorings: Gradually add the sifted powdered sugar, ½ cup at a time, mixing until fully incorporated. Add the vanilla extract, ground cinnamon, maple extract (if using), 1 tablespoon of milk, and salt. Beat on high speed until smooth. Adjust the consistency by adding additional milk if the frosting is too thick.

Assembling the Pumpkin Oatmeal Cream Pies

1. Frost the Cookies: Using a small offset icing knife, spoon, or piping bag, spread or pipe a generous amount of frosting onto the bottom of one cookie.
2. Sandwich the Cookies: Place the bottom of another cookie onto the frosted side of the first cookie, gently pressing them together.
3. Enjoy! These cream pies are best enjoyed fresh, but can be stored for later.

Common Mistakes to Avoid

• Skipping the Chilling Step: Chilling the dough is essential for the right texture. Don’t skip this step!
• Overmixing the Dough: Mixing too much can lead to tough cookies. Mix just until ingredients are combined.
• Not Properly Preparing the Pumpkin Puree: Excess water in the pumpkin puree can result in a runny dough. Be sure to blot it well.

Serving Suggestions

Serve these Pumpkin Oatmeal Cream Pies with a cup of hot tea or coffee for a cozy afternoon snack. They also make a fantastic addition to a fall-themed dessert table or holiday gathering.

Storage Tips

Store leftover cream pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. Thaw at room temperature before serving.

Recipe Variations and Swaps

• Add Chocolate Chips: Mix in ½ cup of chocolate chips for a chocolatey twist.
• Use Different Spices: Experiment with different spice blends, such as cinnamon, nutmeg, or allspice, to customize the flavor.
• Gluten-Free Version: Use gluten-free all-purpose flour and certified gluten-free oats.

Frequently Asked Questions (FAQ)

• Can I make the dough ahead of time? Yes, the dough can be prepared up to 24 hours in advance and refrigerated.
• Can I use canned pumpkin pie filling instead of pumpkin puree? No, pumpkin pie filling contains added sugars and spices that may affect the recipe’s outcome.
• How do I know when the cookies are done baking? The edges should be golden brown, and the centers slightly underbaked and puffed.

Conclusion

These Pumpkin Oatmeal Cream Pies are the ultimate fall treat, combining the flavors of pumpkin, oats, and a luscious cream cheese frosting. They’re perfect for any occasion, from holiday parties to casual family gatherings. Give this recipe a try, and don’t forget to share it with friends and family!

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