Pumpkin Oatmeal Cream Pies – Amazing Fall Treat You’ll Love
Soft pumpkin oatmeal cookies sandwiched with maple brown butter cream cheese frosting for the perfect fall dessert.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 40 minutes (includes chilling)
- Yield: 12 cream pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
20 tbsp (283g) unsalted butter, browned to 1 cup (226g)
1 ½ c (180g) all purpose flour
1 tbsp chai spice or pumpkin spice blend
1 tsp (5g) baking soda
½ tsp salt
¾ c (150g) light brown sugar
¾ c (150g) granulated sugar
1 large egg yolk (18g)
1 c (230g) blotted pumpkin puree
2 tsp (10ml) vanilla extract
2 ¼ c (191g) old fashioned rolled oats
—Frosting—
10 tbsp (141g) unsalted butter, browned to ½ cup (113g)
4 oz (113g) cream cheese, room temp
2 ½ c (280g) powdered sugar, sifted
1 tsp (5ml) vanilla extract
½ tsp cinnamon
¼ tsp maple extract (optional)
¼ tsp salt
1–3 tbsp milk
Instructions
1. Brown the butter and let it cool to softened texture.
2. Blot pumpkin puree with paper towels.
3. Mix flour, spices, baking soda, and salt.
4. Cream butter and sugars.
5. Add egg yolk, pumpkin, and vanilla.
6. Stir in dry ingredients, then oats.
7. Chill dough for 1–2 hours.
8. Bake 10–12 minutes at 375°F.
9. Brown butter for frosting, cool.
10. Beat butter and cream cheese.
11. Add powdered sugar gradually.
12. Mix in vanilla, cinnamon, maple extract, and milk.
13. Frost one cookie and sandwich with another.
Notes
Chilling the dough improves flavor and texture.
Blotting pumpkin prevents excess moisture.
Nutrition
- Serving Size: 1 cream pie
- Calories: 360
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Find it online: https://www.recipesloop.com/pumpkin-oatmeal-cream-pies/