Description
Pumpkin Oatmeal Cream Pies are the ultimate fall dessert that melds nostalgia with a modern twist. These delightful treats feature spiced, chewy pumpkin oatmeal cookies enveloping a rich maple cream cheese filling. Whether for gatherings or cozy nights at home, these pies are sure to impress. The warm spices and creamy center create a comforting experience that embodies the essence of autumn.
Ingredients
Scale
- 20 tbsp (283g) unsalted butter, browned and reduced down to 1 c (226g), cooled to softened but still cold
- 1 1/2 c (180g) all purpose flour
- 1 tbsp chai spice blend or pumpkin spice blend
- 1 tsp (5g) baking soda
- 1/2 tsp salt
- 3/4 c (150g) light brown sugar
- 3/4 c (150g) granulated sugar
- 1 (18g) large egg yolk, room temperature
- 1 c (230g) pumpkin puree, blotted
- 2 tsp (10ml) vanilla extract
- 2 1/4 c (191g) old fashioned rolled oats
- 10 tbsp (141g) unsalted butter, browned, reduced down to 8 tbsp (1/2 c, 113g), cooled to solid room temperature texture
- 4 oz. (113g) cream cheese, softened to room temperature
- 2 1/2 c (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
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, combine browned butter, light brown sugar, granulated sugar, egg yolk, pumpkin puree, and vanilla extract. Mix until well combined.
- In another bowl, whisk together all-purpose flour, chai or pumpkin spice blend, baking soda, and salt. Gradually add dry ingredients to wet ingredients while mixing. Finally, fold in the old-fashioned rolled oats until evenly distributed.
- Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets about two inches apart. Flatten each dough ball slightly with your fingers.
- Bake in the preheated oven for about 10 minutes or until edges are golden brown. Allow cookies to cool on the baking sheet for a few minutes before transferring them to wire racks.
- In a clean mixing bowl, beat together browned butter and cream cheese until smooth. Gradually add powdered sugar while mixing until combined. Add vanilla extract, ground cinnamon, maple extract if using, salt, and enough milk until desired consistency is reached.
- Take one cookie and spread a generous amount of maple cream cheese buttercream on its flat side. Top with another cookie flat side down to create a sandwich. Repeat until all cookies are filled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich (70g)
- Calories: 270
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg