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Pumpkin Oatmeal Cream Pies

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Indulge in the warm flavors of fall with these delightful pumpkin oatmeal cream pies. These chewy, spiced cookies are made with pumpkin puree and rolled oats, creating a comforting treat that’s perfect for cozy evenings or festive gatherings. Sandwiched between luscious maple cream cheese buttercream, these pies not only offer a nostalgic taste but also bring a modern twist to a classic favorite. Their versatility makes them suitable for sharing at potlucks, parties, or simply enjoying as a sweet indulgence at home. Gather your loved ones and treat them to these homemade delights that truly capture 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

  1. Preheat your oven to 350°F (175°C). Prepare a baking sheet with parchment paper.
  2. In a mixing bowl, cream together cooled browned butter with light brown and granulated sugars until smooth.
  3. Add egg yolk, pumpkin puree, and vanilla extract; mix well.
  4. In another bowl, whisk flour, chai spice blend, baking soda, and salt together. Gradually combine with the wet ingredients.
  5. Stir in rolled oats until fully mixed.
  6. Drop spoonfuls of dough onto the prepared baking sheet and bake for about 10 minutes or until golden brown.
  7. Allow cookies to cool completely before frosting.
  8. For the buttercream, beat together cooled browned butter and cream cheese until smooth. Gradually add sifted powdered sugar and mix until fluffy; then stir in vanilla extract and cinnamon.
  9. Spread the buttercream on one cookie and sandwich it with another.

Nutrition

Find it online: https://happycookingtime.com/pumpkin-oatmeal-cream-pies/