Description
These Pumpkin Oatmeal Cream Pies are a delightful autumn treat combining soft, spiced pumpkin oatmeal cookies with a creamy, luscious cream cheese frosting. Perfect for cozying up with a seasonal dessert that balances warm spices and rich textures.
Ingredients
Scale
Cookies
- 20 tbsp unsalted butter
- 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
Frosting
- 4 oz cream cheese, softened
- 2 tbsp browned butter (from the 20 tbsp in the cookies, reserved separately)
- 1 cup powdered sugar
- 1/2 tsp maple extract
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.
- Prepare Wet Mixture: In a mixing bowl, combine browned butter with both light brown and granulated sugars until well incorporated. Add the large egg yolk, pumpkin puree, and vanilla extract to the bowl and mix until the batter is smooth and homogenous.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, chai or pumpkin spice blend, baking soda, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, stirring gently to combine. Lastly, fold in the old-fashioned rolled oats evenly throughout the dough.
- Form and Bake Cookies: Drop spoonfuls of cookie dough onto the prepared baking sheets, spacing them appropriately. Bake in the oven for about 10 minutes or until the cookie edges are lightly golden brown, indicating they are done.
- Make Frosting: In a separate bowl, beat together softened cream cheese and browned butter until creamy. Gradually incorporate powdered sugar and maple extract, continuing to beat until the frosting is fluffy and smooth.
- Assemble Pies: After the cookies have completely cooled, spread a generous amount of frosting onto the bottom side of one cookie. Top it with another cookie to create a sandwich. Repeat for all cookies to form the oatmeal cream pies.
Notes
- For best flavor, use freshly browned butter for both the cookie dough and frosting.
- If you don’t have chai spice, a pumpkin spice blend works perfectly as a substitute.
- Make sure cookies are completely cooled before frosting to prevent melting.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- Optionally, add chopped nuts or raisins to the dough for extra texture.
