pumpkin oatmeal cream pies Recipe
If you’re ready to experience the ultimate fall-inspired delight, these pumpkin oatmeal cream pies are about to become your new obsession! Imagine soft, chewy pumpkin-spiced oatmeal cookies sandwiched around dreamy, maple-flecked brown butter cream cheese frosting. Every bite is pure nostalgia, like the cozy cousin of that classic store-bought treat, yet infinitely more flavorful. There’s a reason pumpkin oatmeal cream pies earn a place at every autumn gathering in my house: they’re festive, wildly delicious, and just the right amount of indulgent.
Ingredients You’ll Need
The ingredient list may look impressive, but each element of these pumpkin oatmeal cream pies is essential for flavor and luscious texture. From rich brown butter to warm chai spices and pure pumpkin, every ingredient has a part to play in this ultimate cozy dessert. Here’s what you’ll need, along with a little wisdom for each:
- Butter: Browned for extra depth and nutty flavor—don’t skip this magic step!
- All-purpose flour: The perfect base that gives your cookies structure, while letting pumpkin and oats take center stage.
- Chai or pumpkin spice blend: Your secret weapon for irresistible, aromatic warmth in every bite.
- Baking soda: Lifts the cookies so they bake up soft and puffy.
- Salt: Balances sweetness, and brings out the deep flavors of the brown butter and spices.
- Light brown sugar: Adds caramel notes and extra chewy texture.
- Granulated sugar: For just the right amount of crisp edges and sweetness.
- Large egg yolk: Contributes richness and helps bind the dough—a little goes a long way.
- Pumpkin puree (blotted): Real pumpkin gives flavor, color, and moisture—blotting is key to avoid soggy cookies!
- Vanilla extract: Build up that comforting, bakery-style aroma.
- Old-fashioned rolled oats: Choose these for a rustic chew and hearty texture that hold their shape.
- Cream cheese: The tangy, creamy foundation of your dreamy filling.
- Powdered sugar: Sifted for the smoothest, creamiest frosting ever.
- Ground cinnamon: A subtle spice boost in the cream filling to echo the cookie’s flavors.
- Maple extract (optional): For cozy, pancake-breakfast vibes in your frosting!
- Milk: Loosens the frosting just enough for easy spreading or piping.
How to Make pumpkin oatmeal cream pies
Step 1: Brown the Butter
Browning the butter transforms everyday cookies into something extraordinary. Melt your butter in a heavy saucepan; whisk as it foams and let those magical brown bits appear. Remove from the heat and transfer to a bowl. Let it cool to the same texture as room temperature butter—it’s totally worth the patience!
Step 2: Blot the Pumpkin Puree
Line a shallow bowl with a few layers of paper towel and scoop in your pumpkin puree. Let the paper soak up extra liquid, then gently squeeze before using. Removing that excess moisture is the key to cookies that are soft, not soggy, letting the oats do their chewy thing.
Step 3: Whisk the Dry Ingredients
In a medium bowl, whisk together flour, your spice blend, baking soda, and salt. Mixing these first means you get even bursts of flavor and the fluffiest cookies—no bitter baking soda bits here.
Step 4: Cream Butter and Sugars
Get that mixer going and cream your cooled, brown butter with both sugars until they’re light and luscious—about two minutes is perfect. This step is why your cookies have a tender, almost caramelized crumb.
Step 5: Mix in Wet Ingredients
Add your egg yolk, blotted pumpkin, and vanilla extract, mixing just enough after each to combine. This gentle step ensures the cookies stay thick and not cakey.
Step 6: Combine Wet and Dry
With your mixer on low (or using good old elbow grease), blend in the dry ingredients just until combined. Fold in the oats for hearty texture, but don’t over-mix—you want plenty of chew.
Step 7: Chill the Dough
Patience, friends! Wrap the dough and chill it for at least one hour, or ideally overnight. This makes for cookies that taste so much richer and bake up thicker with tons of flavor.
Step 8: Scoop and Bake
Preheat that oven and line your baking sheets! Scoop your dough into balls spaced a few inches apart. Bake until golden edges appear and the centers are a bit puffed—they’ll finish setting as they cool.
Step 9: Perfectly Round (Optional But Fun!)
Want Insta-worthy pumpkin oatmeal cream pies? Use a wide biscuit cutter to gently swirl around hot cookies to make them super round. Then move to a rack to cool completely.
Step 10: Whip Up the Maple Brown Butter Cream Cheese Frosting
Browning the butter here again makes your frosting irresistible. Beat it with creamy room-temp cream cheese, add sifted powdered sugar in stages, then blend in vanilla, cinnamon, maple extract, milk, and a pinch of salt. Beat until fluffy and wonderfully swoon-worthy.
Step 11: Assemble the Sandwiches
Spread or pipe a generous swirl of frosting onto the bottom of one cookie, then gently press another on top. Repeat until every bite is stacked and ready for joy!
How to Serve pumpkin oatmeal cream pies
Garnishes
A sprinkle of extra cinnamon, a light dusting of powdered sugar, or a drizzle of maple syrup adds a beautiful sparkle. You can even gently press a few rolled oats onto the exposed frosting for extra texture and rustic charm.
Side Dishes
Pair pumpkin oatmeal cream pies with a mug of hot apple cider or chai tea for an irresistibly cozy treat. They’re also delightful with a fresh fruit salad if you want something bright and crisp alongside all that fall decadence.
Creative Ways to Present
For a party, stack the pies on a platter lined with parchment and scatter a few mini pumpkins around. Or, wrap each sandwich in cellophane tied with twine for magical lunchbox treats or edible gifts. These beauties are stunning on a rustic wood board, too—gorgeous for a Friendsgiving dessert table!
Make Ahead and Storage
Storing Leftovers
Store leftover pumpkin oatmeal cream pies in an airtight container in the refrigerator for up to five days. The cookies stay chewy and moist, while the frosting remains delightfully creamy. If you’re stacking, keep a bit of parchment between pies to prevent sticking.
Freezing
You can absolutely freeze assembled pumpkin oatmeal cream pies for longer storage! Place them in a single layer on a tray to firm up, then stack in a sealed container with parchment between each. They’ll keep for up to two months—just bring to room temp before serving.
Reheating
If you want a just-baked aroma, let the pies sit at room temperature for 20–30 minutes, or microwave for just a few seconds. This softens the cookies ever so slightly and brings out the richness of the filling. Don’t overheat, or the frosting will melt!
FAQs
Can I make these pumpkin oatmeal cream pies gluten-free?
Yes! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour, and double-check your oats for a certified gluten-free variety. The results are still chewy, moist, and absolutely satisfying.
What’s the best way to blot pumpkin puree?
Simply spread your pumpkin puree over a triple-layer of paper towels, let it rest for a few minutes, then gently squeeze out any extra moisture with clean hands or the edge of a spatula. You’re left with concentrated flavor—and no soggy cookies.
Can I customize the spice blend?
Absolutely! Pumpkin spice is classic, but a chai blend with hints of cardamom and ginger gives these pumpkin oatmeal cream pies a subtle twist. Adjust to your taste, or even add a pinch of fresh grated nutmeg for extra warmth.
Do I need to brown the butter?
It’s definitely worth it! Brown butter adds a caramelized, nutty flavor that takes these pumpkin oatmeal cream pies to a whole new level. If you’re short on time you could use plain softened butter, but I highly recommend making the effort for authentic bakery-style cookies.
Can I make them smaller or larger?
Of course! Use a small cookie scoop for daintier pies, or go big for classic bakery-size. Just watch the bake time—a minute less for minis, a minute or two longer for extra-large, but look for those golden edges and slightly underbaked centers every time.
Final Thoughts
If you’ve ever wanted a cookie that truly captures the spirit of fall, these pumpkin oatmeal cream pies are it. They’re warm, spiced, creamy, and so utterly comforting—it would be a shame not to share a batch! I hope you dive in and bring a little autumn magic to your kitchen. Happy baking, friends!
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pumpkin oatmeal cream pies Recipe
- Total Time: 2 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These pumpkin oatmeal cream pies are a delicious fall treat that combines spiced pumpkin oatmeal cookies with a creamy maple brown butter cream cheese frosting.
Ingredients
Pumpkin Oatmeal Cookies:
- 20 tbsp (283g) unsalted butter, browned and reduced to 1 cup (226g), 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, 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 (113g), cooled
- 4 oz. (113g) cream cheese, softened
- 2 1/2 cups (280g) powdered sugar, sifted
- 1 tsp (5ml) vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp maple extract
- 1/4 tsp salt
- 1–3 tbsp (15-45ml) milk, as needed
Instructions
- Brown the Butter: Brown the butter ahead of time and let it cool to room temperature.
- Blot the Pumpkin Puree: Remove excess water from the pumpkin puree by blotting with paper towels.
- Whisk Dry Ingredients: Combine flour, spice blend, baking soda, and salt in a bowl.
- Cream Butter and Sugars: Mix brown butter and sugars until combined.
- Add Wet Ingredients: Beat in egg yolk, pumpkin, and vanilla extract.
- Combine Dry and Wet Ingredients: Gently fold in the dry ingredients and oats.
- Chill Dough: Cover and chill the dough for at least 1-2 hours.
- Preheat and Scoop: Preheat oven, scoop dough onto baking sheet, and bake.
- Cool Cookies: Shape and cool the cookies on a rack.
- Make Frosting: Prepare the brown butter cream cheese frosting.
- Frost Cookies: Spread frosting on the bottom of one cookie and sandwich with another.
Notes
- Chilling the dough enhances flavor and texture.
- Adjust spice levels to taste preference.
- Use room temperature ingredients for best results.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream pie
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: pumpkin oatmeal cream pies, fall dessert, cream pies recipe, pumpkin spice, maple cream cheese frosting
