If you’re dreaming of a fall treat that perfectly balances cozy spices, creamy frosting, and a hearty texture, you’re going to absolutely adore this Pumpkin Oatmeal Cream Pies Recipe. These delightful sandwich cookies blend the nostalgia of oatmeal cookies with the rich, comforting flavors of pumpkin and chai spices, all wrapped in a sweet, luscious cream cheese frosting with a hint of maple. They’re easy to make, wonderfully textured, and guaranteed to become a fast favorite for your seasonal baking rotation.
Ingredients You’ll Need
The magic behind these Pumpkin Oatmeal Cream Pies starts with a handful of simple yet thoughtfully chosen ingredients. Each element plays an essential role: from the nutty browned butter to the warmly spiced pumpkin puree, every ingredient adds a unique layer of flavor, moisture, and irresistible chewiness to the final cookie.
- 20 tbsp unsalted butter: Browning the butter brings a rich, nutty depth to the cookies.
- 1 1/2 cups all-purpose flour: Acts as a sturdy base for the dough.
- 1 tbsp chai spice or pumpkin spice blend: Infuses every bite with festive warmth.
- 1 tsp baking soda: Helps the cookies rise and stay soft.
- 3/4 cup light brown sugar: Adds moist sweetness and caramel notes.
- 3/4 cup granulated sugar: Provides balanced sweetness and crisp edges.
- 1 large egg yolk: Binds ingredients and enriches the dough.
- 1 cup pumpkin puree: Gives moisture, tenderness, and that unmistakable pumpkin flavor.
- 2 tsp vanilla extract: Enhances sweetness and rounds out the flavors.
- 2 1/4 cups old-fashioned rolled oats: Brings hearty texture and chewiness.
- For the frosting: cream cheese, powdered sugar, and maple extract combine for a creamy, sweet filling with a subtle maple twist.
How to Make Pumpkin Oatmeal Cream Pies Recipe
Step 1: Prep the Oven and Baking Sheets
Start by heating your oven to 350°F (175°C) and lining baking sheets with parchment paper. This prep step ensures your cookies bake evenly and release easily, setting the stage for perfect oatmeal cream pies.
Step 2: Mix Butter and Sugars
Browning the butter is where the flavor magic begins. Once brown and fragrant, mix it with your light brown and granulated sugars until everything is smoothly combined. This creates a rich, caramel-like base that gives the cookies their irresistible depth.
Step 3: Add Wet Ingredients
To your butter and sugar mixture, add the egg yolk, pumpkin puree, and vanilla extract. Stir gently until everything blends into a creamy, smooth batter. The pumpkin adds moisture and softness, ensuring every cookie has that perfect tender bite.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, chai or pumpkin spice blend, baking soda, and a pinch of salt. Gradually fold these dry ingredients into your wet batter. Finally, mix in the old-fashioned rolled oats, which lend a chewy texture that stands up beautifully to the creamy filling later on.
Step 5: Bake the Cookies
Drop spoonfuls of dough onto your parchment-lined sheets, spacing them just enough to allow for a little spreading. Pop them into the oven for about 10 minutes or until the edges turn a warm, golden color. This timing keeps them soft yet structured—ideal for sandwiching.
Step 6: Prepare the Frosting and Assemble
While your cookies cool, whip together browned butter and cream cheese until silky and smooth. Gradually add powdered sugar and maple extract until your frosting is fluffy and sweet with that cozy hint of maple warmth. Spread the frosting between two cookies to create your lovely oatmeal cream pies. Press gently so the filling peeks just right without escaping.
How to Serve Pumpkin Oatmeal Cream Pies Recipe
Garnishes
For an extra touch of beauty and flavor, sprinkle a pinch of cinnamon or a few finely chopped toasted pecans on the frosting before sandwiching. A light dusting of powdered sugar can add a snow-kissed look, making these treats as beautiful as they are delicious.
Side Dishes
Pair these Pumpkin Oatmeal Cream Pies with a steaming mug of chai latte or rich hot chocolate to complement their warm spices and creamy filling. Fresh apples or pear slices can add a crisp contrast, bringing balance to the dessert plate.
Creative Ways to Present
Serve these pies in a rustic wooden box lined with wax paper for a charming fall party presentation, or package each as a sweet gift wrapped in twine and parchment for friends and family. Alternatively, arrange them on a tiered dessert stand for a stunning centerpiece during holiday gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your Pumpkin Oatmeal Cream Pies fresh by storing them in an airtight container in the refrigerator for up to 4 days. This prevents the cream cheese frosting from spoiling while maintaining the cookies’ soft texture.
Freezing
If you want to make these treats in advance, freeze the cookies and the frosting separately. Wrap the cookies tightly in plastic wrap and place in a freezer-safe bag, then freeze the frosting in an airtight container. When ready to enjoy, thaw and assemble fresh to keep that signature creamy texture.
Reheating
Because these pies are best enjoyed cool or at room temperature, reheating isn’t usually necessary. However, if you want to revive a soft, just-baked feel, warm the cookies alone gently in the microwave for 10-15 seconds before adding the frosting.
FAQs
Can I substitute the pumpkin puree with something else?
While pumpkin puree is key for that authentic flavor and moisture, you can try using sweet potato puree or butternut squash puree as alternatives. Each brings a slightly different taste but maintains the soft texture needed for the cookies.
What if I don’t have chai or pumpkin spice blend?
You can make your own blend by mixing cinnamon, nutmeg, cloves, ginger, and allspice. This DIY mix will provide the warm, spicy notes essential to the flavor profile of the Pumpkin Oatmeal Cream Pies Recipe.
Can I use instant oats instead of old-fashioned rolled oats?
Old-fashioned rolled oats give the best chewy texture. Instant oats are finer and can lead to a softer, less textured cookie. For ideal results, stick with rolled oats, but instant oats can be used in a pinch.
Is it possible to make this recipe dairy-free?
Yes! Use vegan butter and dairy-free cream cheese alternatives. The flavor will be slightly different but still delicious, allowing you to enjoy these seasonal treats with dietary restrictions.
How long do these cream pies last once assembled?
Because these contain cream cheese frosting, they’re best eaten within 3-4 days when stored properly in the fridge. After that, the texture and taste might not be as fresh.
Final Thoughts
Every bite of this Pumpkin Oatmeal Cream Pies Recipe feels like a warm hug on a crisp autumn day. With its perfect harmony of spices, tender oat cookies, and rich maple cream cheese frosting, it’s a dessert that brings comfort and joy. I can’t wait for you to try this recipe and share it with your loved ones — it truly becomes a treasured favorite once you do.
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Pumpkin Oatmeal Cream Pies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pumpkin Oatmeal Cream Pies are a delicious seasonal treat combining soft, spiced pumpkin oat cookies sandwiched with a creamy, maple-infused cream cheese frosting. Perfect for fall gatherings or cozy dessert cravings, these sandwiches blend the warmth of chai spices with the wholesome texture of oats and the rich sweetness of pumpkin and browned butter.
Ingredients
Cookie Dough
- 20 tbsp unsalted butter, browned
- 1 1/2 cups all-purpose flour
- 1 tbsp chai spice or pumpkin spice blend
- 1 tsp baking soda
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1 large egg yolk
- 1 cup pumpkin puree
- 2 tsp vanilla extract
- 2 1/4 cups old-fashioned rolled oats
- 1/4 tsp salt (assumed from instruction)
Frosting
- unspecified amount of browned butter (assumed 4 tbsp)
- cream cheese (8 oz softened)
- powdered sugar (about 2 cups)
- maple extract (1 tsp)
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 with light brown sugar and granulated sugar until well combined. Add the egg yolk, pumpkin puree, and vanilla extract, mixing until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, chai or pumpkin spice blend, baking soda, and salt. Gradually incorporate this dry mixture into the wet ingredients, stirring gently until just combined. Fold in the rolled oats evenly throughout the dough.
- Shape and Bake Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them adequately to allow spreading. Bake in the preheated oven for about 10 minutes, or until the edges are lightly golden and cookies are set but still soft in the center.
- Prepare Frosting: While the cookies cool, beat together the browned butter and softened cream cheese until creamy and smooth. Gradually add powdered sugar and maple extract, continuing to beat until the frosting is fluffy and holds soft peaks.
- Assemble Cream Pies: Once the cookies have fully cooled, spread a generous amount of frosting onto the flat side of one cookie, then sandwich it with another cookie, pressing gently to adhere the frosting evenly. Repeat to create the remaining cream pies.
Notes
- Brown the butter carefully to develop a nutty flavor that enhances the pumpkin and spice notes.
- If pumpkin puree is not available, canned pumpkin is an excellent substitute.
- Chai spice blend can be substituted with pumpkin pie spice or a mixture of cinnamon, nutmeg, ginger, and cloves.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For a dairy-free version, substitute butter and cream cheese with vegan alternatives, and adjust frosting consistency with plant-based milk if needed.
