If you adore the warm spices of fall and the comforting chew of oats, then this Pumpkin Oatmeal Cream Pies Recipe will quickly become your new obsession. These luscious little sandwich cookies marry tender pumpkin-spiced oatmeal cookies with a dreamy maple cream cheese filling that simply melts in your mouth. Whether you’re baking for a cozy afternoon treat or impressing guests at a holiday gathering, this recipe brings indulgence and nostalgia together in every bite.
Ingredients You’ll Need
Gathering the essentials for this Pumpkin Oatmeal Cream Pies Recipe is refreshingly simple, yet each component plays a starring role in the final flavor, texture, and aroma. From the richness of browned butter to the inviting scent of chai spice, every ingredient helps build a comforting and memorable treat.
- Browned unsalted butter: Browning the butter adds a nutty depth that elevates both cookies and filling.
- All-purpose flour: Provides structure and a tender crumb when combined with oats.
- Chai or pumpkin spice blend: A fragrant mix of warming spices that infuses every bite with fall vibes.
- Baking soda: Ensures the cookies rise perfectly and develop a delightful texture.
- Salt: Balances sweetness and enhances all other flavors.
- Light brown sugar and granulated sugar: Together they add sweetness and a subtle molasses note.
- Egg yolk: Adds richness and moisture, holding the dough together beautifully.
- Pumpkin puree: The star ingredient that makes these cookies uniquely seasonal and tender.
- Vanilla extract: Enhances the overall warmth and rounds out flavors.
- Old-fashioned rolled oats: Give the cookies their chewy texture and heartiness.
- Cream cheese: For the luscious, tangy filling that perfectly complements the spices.
- Powdered sugar: Sweetens the filling while keeping it smooth and fluffy.
- Ground cinnamon and optional maple extract: Add that extra cozy dimension to the cream cheese filling.
- Milk: Adjusts the filling’s consistency so it’s spreadable but thick.
How to Make Pumpkin Oatmeal Cream Pies Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. This ensures your cookies bake evenly and peel off easily without sticking.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the browned butter, light brown sugar, granulated sugar, egg yolk, pumpkin puree, and vanilla extract until everything is combined smoothly. This mixture forms the flavorful, moist base of your cookie dough.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk the flour, chai or pumpkin spice blend, baking soda, and salt. Gradually fold these dry elements into the wet batter, creating a balanced dough. Then gently fold in the rolled oats to add that signature hearty chew.
Step 4: Form and Flatten Cookies
Using a cookie scoop or tablespoon, drop generous spoonfuls of dough onto your prepared sheets, spacing them about two inches apart. Press down lightly on each mound to flatten the cookies just a bit—they will bake more evenly this way.
Step 5: Bake Until Golden
Bake your cookies for roughly 10 minutes, or until their edges take on a lovely golden hue. Once out of the oven, let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This helps them firm up, making sandwiching easier.
Step 6: Whip Up the Filling
In a clean bowl, beat the browned butter with cream cheese until smooth and creamy. Slowly add powdered sugar while mixing, then stir in vanilla, cinnamon, maple extract if you’re using it, and salt. Finally, add a little milk until the filling reaches the perfect spreadable consistency—thick but easy to work with.
Step 7: Assemble the Cream Pies
Take one cookie and spread a generous layer of the whipped maple cream cheese filling on the flat side, then sandwich it with another cookie, pressing gently to seal the duo together. Repeat this delightful pairing process until all cookies are transformed into irresistible cream pies.
How to Serve Pumpkin Oatmeal Cream Pies Recipe
Garnishes
These pies are so flavor-packed, they really shine on their own. But if you want to add a little pizzazz, sprinkle a pinch of cinnamon or a tiny drizzle of maple syrup over the assembled pies for an inviting finish that hints at the flavors inside.
Side Dishes
Serve your Pumpkin Oatmeal Cream Pies Recipe with a warm cup of spiced chai or your favorite pumpkin latte. The cozy spices in the drink and treats complement each other beautifully, making for a perfect autumn afternoon break.
Creative Ways to Present
For parties, arrange the cream pies on a rustic wooden board alongside mini pumpkins and cinnamon sticks. You can also serve them with dollops of whipped cream or vanilla ice cream for an elevated dessert experience that will wow guests and family alike.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Pumpkin Oatmeal Cream Pies Recipe treats in an airtight container at room temperature for up to three days. Keeping them sealed prevents the cookies from drying out while maintaining the creamy filling’s luscious texture.
Freezing
These cream pies freeze beautifully for up to one month. Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. When you’re ready to enjoy, thaw in the fridge to keep the filling firm and fresh.
Reheating
If you prefer a slightly warm dessert, briefly microwave a cream pie for about 10 seconds. This softens the filling just enough to delight your senses without melting the cookies or losing structure.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is usually more convenient than fresh pumpkin. Just make sure it’s 100% pumpkin with no added spices or sugars.
What can I substitute for cream cheese in the filling?
You could try mascarpone or a thick Greek yogurt, but cream cheese offers the best balance of tang and creaminess for this recipe’s signature filling.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that’s designed for baking. Just note the texture might be slightly different, but still delicious.
How long do the Pumpkin Oatmeal Cream Pies Recipe treats stay fresh?
When stored properly in an airtight container, they stay fresh for about three days at room temperature or up to a week in the refrigerator.
Can I add nuts or raisins to the cookies?
Definitely! Chopped walnuts, pecans, or raisins can add extra texture and flavor. Just fold them in during step 3 with the oats for an easy twist.
Final Thoughts
You really can’t go wrong with the Pumpkin Oatmeal Cream Pies Recipe—it’s a warm hug in cookie form, perfect for sharing or savoring solo. The rich flavors, tender oats, and dreamy maple cream cheese filling come together to make something truly special. I encourage you to try this recipe and see how effortlessly it brings autumn magic to your kitchen.
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Pumpkin Oatmeal Cream Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Oatmeal Cream Pies are a delightful fall-inspired treat featuring soft, chewy pumpkin oatmeal cookies sandwiched with a creamy maple cream cheese frosting. Perfectly spiced with chai or pumpkin spice blend, these pies offer a cozy flavor profile and a satisfying texture combination, ideal for dessert or a special snack during the cooler months.
Ingredients
Cookie Dough
- 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
- 2 tsp (10ml) vanilla extract
- 2 1/4 cups (191g) old fashioned rolled oats
Brown Butter Cream Cheese Frosting
- 10 tbsp (141g) unsalted butter, browned, reduced down 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 for maple flavor
- 1/4 tsp salt
- 1–3 tbsp (15-45ml) milk, as needed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a mixing bowl, combine the browned butter, light brown sugar, granulated sugar, egg yolk, pumpkin puree, and vanilla extract. Mix these together until fully blended and smooth.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, chai or pumpkin spice blend, baking soda, and salt. Gradually add these dry ingredients to the wet mixture while mixing to form a dough. Then fold in the rolled oats evenly.
- Form Cookies: Use a cookie scoop or a tablespoon to drop dough onto the parchment-lined baking sheets spaced about two inches apart. Flatten each dough ball slightly with your fingers to promote even baking.
- Bake Cookies: Bake in the preheated oven for approximately 10 minutes or until the edges turn golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
- Prepare Frosting: In a clean bowl, beat the browned butter and cream cheese together until smooth and creamy. Gradually beat in the sifted powdered sugar until combined. Add vanilla extract, ground cinnamon, maple extract (if using), salt, and milk as needed until you achieve the desired frosting consistency.
- Assemble Cream Pies: Take one cooled cookie and spread a generous layer of the prepared maple cream cheese buttercream on its flat side. Press another cookie flat side down on top to create a sandwich. Repeat this process until all cookies are filled.
Notes
- Make sure to blot excess moisture from the pumpkin puree to prevent soggy dough.
- Browned butter enhances the flavor but be careful not to burn it; it should be nutty and fragrant.
- For a stronger maple flavor, add the maple extract to the frosting, but this is optional.
- Cookies can be stored in an airtight container for up to 4 days or refrigerated for up to a week.
- Let cream cheese and butter soften to room temperature for easier frosting preparation.
