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Pumpkin Oatmeal Cream Pies Recipe

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★★★★★

4.2 from 35 reviews

Delight in these Pumpkin Oatmeal Cream Pies, featuring chewy pumpkin oatmeal cookies sandwiched with a luscious maple brown butter cream cheese frosting. Perfectly spiced with chai or pumpkin spice, these pies offer a cozy fall treat with a rich, creamy filling.

Ingredients

Scale

Cookies

  • 20 tbsp (283g) unsalted butter, browned and reduced 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
  • 2 tsp (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 to 8 tbsp (1/2 cup, 113g), cooled to 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 (15-45ml) milk, as needed

Instructions

  1. Brown Butter Preparation: Make brown butter 1-2 hours before starting the cookies. Melt butter in a heavy-bottom saucepan until it foams and brown bits form. Remove from heat, pour into a bowl, cool 30 minutes to room temperature, then chill in the fridge for 60-90 minutes until it reaches a softened but solid texture.
  2. Prepare Pumpkin Puree: Lay 2-3 paper towels over a shallow bowl. Scoop out a 15 oz can of pumpkin puree onto the towels to absorb excess water. Squeeze to retain about 1 cup (230g) of blotted puree for the recipe.
  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: Using a mixer on medium speed, cream the browned butter with light brown and granulated sugars until well combined, about 1-2 minutes.
  5. Add Wet Ingredients: Beat in egg yolk, pumpkin puree, and vanilla extract on low speed, approximately 20 seconds each before adding the next.
  6. Combine Mixtures: Gently fold the dry ingredients into the wet on the lowest mixer setting or by hand until just combined. Stir in rolled oats until evenly mixed.
  7. Chill Dough: Cover dough with plastic wrap and refrigerate for at least 1-2 hours or overnight to develop flavor and improve chewiness. Remove from fridge 10 minutes before baking.
  8. Preheat Oven and Prepare Baking Sheet: Heat oven to 375°F (190°C) about 20-30 minutes before baking. Line baking sheets with parchment paper.
  9. Form Cookies: Using a small or medium cookie scoop or tablespoon, shape dough into 1 1/2 inch (40g) balls. Place on baking sheet 3 inches apart to allow spreading.
  10. Bake Cookies: Bake at 375°F (190°C) for 10-12 minutes until edges are golden and centers are slightly underbaked and puffed.
  11. Shape Cookies: Within first 5 minutes out of the oven, use a large biscuit cutter wider than the cookie to gently shape them round. After 10 minutes, transfer cookies to a cooling rack to reach room temperature completely.
  12. Prepare Frosting Brown Butter: While dough chills, brown butter for frosting as previously described. Cool to solid room temperature texture.
  13. Make Frosting: Beat softened brown butter with cream cheese until creamy and combined (4-5 minutes). Gradually add sifted powdered sugar in 1/2 cup increments, beating well after each. Add vanilla extract, cinnamon, maple extract (if using), 1 tbsp milk, and salt. Beat on high until smooth and fluffy. Add additional milk (1-2 tbsp) if needed to reach desired consistency.
  14. Assemble Pumpkin Oatmeal Cream Pies: Using an offset icing knife, spoon, or piping bag, spread desired amount of frosting on the bottom of one cookie. Top with another cookie and press gently to sandwich the frosting. Repeat with all cookies and frosting. Enjoy!

Notes

  • Brown butter must be cooled to a solid texture similar to softened butter to achieve proper cookie dough consistency.
  • Blotting pumpkin puree removes excess moisture that could make cookies soggy.
  • Chilling dough is crucial to develop flavor and create the chewy texture of the cookies.
  • Shaping cookies with a biscuit cutter immediately after baking helps achieve a uniform look.
  • Maple extract in frosting is optional; omit for classic flavor or add for a subtle maple taste.
  • If frosting is too thick, add milk 1 tbsp at a time to adjust consistency.

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

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