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
Scale
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.
