Description
These Pumpkin Oatmeal Cream Pies feature soft, chewy pumpkin-spiced oatmeal cookies sandwiched with a luscious maple brown butter cream cheese frosting. Brown butter adds a deep, nutty flavor to both the cookies and frosting, while the pumpkin puree and chai spice blend provide a cozy seasonal twist. Perfect for autumn gatherings or a comforting sweet treat.
Ingredients
Cookies
- 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 to remove excess water
- 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 down to 8 tbsp (1/2 cup, 113g), cooled to a 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 (15-45 ml) milk, as needed
Instructions
- Brown Butter Preparation: To achieve the deep nutty flavor in both cookies and frosting, make the brown butter in advance. Melt the butter in a clear, heavy-bottomed saucepan over medium heat. Once it starts foaming, whisk continuously until brown bits form, about several minutes. Remove from heat, pour into a clean bowl, and cool for 30 minutes at room temperature. Then refrigerate for 60-90 minutes until the butter solidifies to a softened but still cold texture for the cookies, or solid room temperature texture for the frosting.
- Prepare Pumpkin Puree: To ensure the right moisture level in the cookies, blot the pumpkin puree. Lay 2-3 paper towels in a wide shallow bowl, scoop pumpkin puree onto the towels, and squeeze out excess liquid, leaving about 1 cup (230g) of thick pumpkin puree for the recipe.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, chai or pumpkin spice blend, baking soda, and salt. Set aside.
- Cream Butter and Sugars: Using a mixer at medium speed, cream the cooled browned butter with light brown and granulated sugars until well combined, about 1-2 minutes.
- Add Wet Ingredients: Beat in the egg yolk, pumpkin puree, and vanilla extract on low speed for about 20 seconds total, incorporating each before adding the next.
- Combine Dry and Wet Mixtures: On the lowest mixer speed or by hand, fold in the dry ingredients until just combined, then stir in the rolled oats until evenly distributed.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 1-2 hours or up to overnight. This step develops flavor and texture, yielding chewy cookies. Remove from fridge about 10 minutes before baking.
- Preheat Oven & Prepare Baking Sheet: Preheat oven to 375°F (190°C) for 20-30 minutes. Line a large baking sheet with parchment paper.
- Shape Cookies: Using a small or medium cookie scoop or tablespoon, portion the dough into 1 1/2 inch (40g) balls and place them 3 inches apart on the baking sheet to allow spreading.
- Bake Cookies: Bake at 375°F (190°C) for 10-12 minutes, until edges are golden and centers are slightly underbaked and puffed. Let cool on the hot baking sheet placed on a cooling rack for 10 minutes.
- Shape Cookies: Within 5 minutes of removal from oven, use a large biscuit cutter wider than the cookies to gently round their shape if desired. After 10 minutes, transfer cookies to a wire rack to cool completely.
- Make the Maple Brown Butter Cream Cheese Frosting: While the dough chills, prepare the frosting brown butter following the brown butter technique above. Beat the cooled brown butter with softened cream cheese on medium-high speed for 4-5 minutes until creamy, scraping down bowl sides as needed.
- Add Powdered Sugar & Flavorings: Gradually add sifted powdered sugar 1/2 cup at a time, beating well after each addition. Then add vanilla extract, ground cinnamon, maple extract (if using), 1 tablespoon milk, and salt. Beat on high until smooth and fully combined. Adjust consistency with 1-2 additional tablespoons of milk if frosting is too thick.
- Assemble the Cream Pies: Using a small offset spatula, spoon, or piping bag, spread desired amount of frosting onto the bottom of one cookie. Top with another cookie, pressing gently to sandwich. Repeat with remaining cookies and frosting.
Notes
- Brown butter consistency is key: For cookies, it should be softened but still cold, similar to refrigerated butter; for frosting, butter should be solid and at room temperature.
- Blotting pumpkin puree reduces excess moisture, preventing soggy cookies and ensuring chewy texture.
- Chilling the dough is important for flavor development and chewy texture.
- Maple extract in frosting is optional but adds a wonderful complementary flavor.
- Cookies are best eaten the same day but can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Use old fashioned rolled oats for best texture; quick oats are not recommended.
- If you cannot brown butter, use softened unsalted butter but the depth of flavor will be less intense.
- Prep Time: 2 hours 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
