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Pumpkin Oatmeal Cream Pies Recipe

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Chewy pumpkin oatmeal cookies sandwiched with creamy maple brown butter frosting—perfect for fall!

  • Total Time: 2 hours 30 minutes
  • Yield: 12 pies 1x

Ingredients

Scale

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
  • 13 tbsp (1545 ml) milk – as needed

Instructions

  • 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!)
  • 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.
  • Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour, spice blend, baking soda, and salt. Set aside.
  • 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.
  • Add Wet Ingredients: Mix in the egg yolk, pumpkin puree, and vanilla extract, beating on low for about 20 seconds between each addition.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Cool Completely: After 10 minutes, transfer the cookies to a cooling rack to cool completely before adding the frosting.

Notes

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.

  • Author: Jessica
  • Prep Time: 2 hours (includes chilling time)
  • Cook Time: 12 minutes
  • Category: Dessert