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
Scale
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.
