If you’re craving a cozy, homemade treat that feels like a warm hug in every bite, this Pumpkin Oatmeal Cream Pies Recipe is just what you need. These delightful sandwiches bring together perfectly spiced pumpkin oatmeal cookies with a luscious, creamy filling that melts in your mouth. Whether you’re baking for an autumn gathering or just want to bring a bit of seasonal magic into your kitchen, this recipe blends sweet, spiced, and buttery flavors into a beautiful, irresistible dessert.
Ingredients You’ll Need
Gathering your ingredients is simple, and each one plays a crucial role in creating the perfect texture, flavor, and color of these pumpkin oatmeal cream pies. From the richness of browned butter to the wholesome texture of old-fashioned oats, these elements combine harmoniously.
- Browned butter (20 tbsp / 283g, reduced to 1 cup / 226g, cooled): Provides a deep, nutty flavor that elevates the cookie base.
- All-purpose flour (1 1/2 cups / 180g): Gives structure and just the right tenderness to the cookies.
- Chai spice blend or pumpkin spice blend (1 tbsp): Adds warm, aromatic spices perfect for fall vibes.
- Baking soda (1 tsp / 5g): Ensures lightness and helps the cookies rise adequately.
- Salt (1/2 tsp): Balances sweetness and enhances all other flavors.
- Light brown sugar (3/4 cup / 150g): Brings moisture and a hint of caramel flavor.
- Granulated sugar (3/4 cup / 150g): Adds sweetness and helps achieve that tender bite.
- Large egg yolk (1, room temperature): Contributes richness and softness.
- Pumpkin puree (1 cup / 230g, blotted): Infuses the cookies with moisture and classic fall flavor.
- Vanilla extract (2 tsp / 10ml): Brightens the overall taste with its sweet aroma.
- Old fashioned rolled oats (2 1/4 cups / 191g): Offers a hearty texture and lovely chewiness.
- Browned butter (10 tbsp / 141g, reduced to 8 tbsp / 113g, cooled): For the cream cheese filling, adding richness and flavor.
- Cream cheese (4 oz / 113g, softened): Creates a smooth, tangy filling that complements the spiced cookies.
- Powdered sugar (2 1/2 cups / 280g, sifted): Sweetens the frosting for that perfect balance.
- Vanilla extract (1 tsp / 5ml): A subtle layer of flavor in the filling.
- Ground cinnamon (1/2 tsp): Enhances the warmth of the filling.
- Maple extract (1/4 tsp, optional): Adds a lovely depth of flavor if you want a hint of maple sweetness.
- Salt (1/4 tsp): A pinch to highlight the filling’s flavors.
- Milk (1–3 tbsp / 15–45 ml, as needed): Adjusts the filling texture to just the right creaminess.
How to Make Pumpkin Oatmeal Cream Pies Recipe
Step 1: Prepare Your Baking Sheets and Oven
First things first, preheat your oven to 350°F (175°C). While it’s warming up, line your baking sheets with parchment paper. This small step ensures your cookies won’t stick and they’ll bake evenly with beautiful bottoms.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the cooled browned butter, both types of sugars, egg yolk, pumpkin puree, and vanilla extract. Stir them together until they form a smooth, unified mixture—a sweet, pumpkin-packed base ready to be transformed.
Step 3: Whisk and Add the Dry Ingredients
In a separate bowl, whisk together the flour, chai or pumpkin spice blend, baking soda, and salt. Slowly add this dry mixture to your wet ingredients. Mix gently until almost combined, then fold in the rolled oats to give your cookies that signature hearty texture.
Step 4: Portion and Shape the Cookies
Use a cookie scoop or tablespoon to drop dough balls evenly spaced on your prepared pans, about two inches apart. Flatten each dough ball lightly with your fingers to help them bake into perfectly thick, chewy cookies.
Step 5: Bake to Golden Perfection
Bake for around 10 minutes, watching carefully for golden brown edges. The cookies will still feel a bit soft, but they will firm up as they cool. Let them rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Creamy Filling
In a clean bowl, beat together the cooled browned butter and softened cream cheese until silky smooth. Gradually add the sifted powdered sugar, then mix in vanilla extract, cinnamon, maple extract if you’re using it, and salt. Add milk one tablespoon at a time until the buttercream reaches a thick, spreadable consistency perfect for sandwiching.
Step 7: Assemble Your Pumpkin Oatmeal Cream Pies
Take one cookie and spread a generous layer of your luscious cream cheese buttercream on the flat side. Sandwich it with a second cookie, pressing gently to bring the two together without squeezing out the filling. Repeat until all your cookies are paired up into these delightful pumpkin oatmeal cream pies.
How to Serve Pumpkin Oatmeal Cream Pies Recipe
Garnishes
While these cream pies are perfectly delicious on their own, you can elevate them with a light dusting of powdered sugar or a sprinkle of cinnamon on top. Adding a few toasted pecans or a drizzle of maple glaze takes them to another level for special occasions.
Side Dishes
These treats pair beautifully with a hot cup of chai tea, pumpkin spice latte, or even a simple glass of cold milk. They also work as a sweet finish to a cozy autumn meal featuring roasted vegetables and warm soups.
Creative Ways to Present
Try serving your Pumpkin Oatmeal Cream Pies Recipe stacked on a rustic wooden board for a casual feel or arrange them individually in pretty cupcake liners for a charming party display. You could even sandwich mini pies in a dessert platter alongside apples and caramel dips for an impressive fall-themed spread.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your pumpkin oatmeal cream pies in an airtight container in the refrigerator. They stay fresh and delicious for up to 4 days, making them a perfect make-ahead treat for busy weeks.
Freezing
You can freeze these cream pies by placing them on a baking sheet to chill until firm, then transferring them to a sealed freezer bag or container. They freeze well for up to 2 months. Thaw in the fridge overnight before serving to maintain their texture and flavor.
Reheating
Since these are best served chilled, reheating is not necessary. But if you prefer the cookies warm, try removing the filling and warming the cookies separately for a few seconds, then reassemble for a cozy, melty experience.
FAQs
Can I use canned pumpkin puree in this recipe?
Absolutely! Canned pumpkin puree works perfectly and gives consistent moisture and flavor. Just be sure to blot it to remove excess liquid for the best texture.
What spices can I use if I don’t have a chai or pumpkin spice blend?
You can mix your own using cinnamon, nutmeg, ginger, and cloves in small portions to mimic those classic warm spices. It’s a great way to customize based on your preferences!
Is it necessary to brown the butter?
Browning the butter is highly recommended because it adds a rich, nutty depth that transforms these cream pies from ordinary to extraordinary. It’s worth the extra step for the flavor payoff.
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and make sure your oats are certified gluten-free. The texture will be just as fantastic.
How do I prevent the cream filling from being too runny?
The key is to add milk gradually and stop as soon as the buttercream is spreadable but still thick. Over-adding milk can thin it out. If it gets too soft, chill for a bit before assembling.
Final Thoughts
There’s nothing quite like baking something that fills your home with warmth and excitement, and this Pumpkin Oatmeal Cream Pies Recipe does just that. It’s a wonderful blend of textures, spices, and creamy sweetness that’s bound to become a favorite in your recipe box. Trust me, once you try these, you’ll find yourself reaching for them again and again whenever you want a taste of cozy happiness.
Print
Pumpkin Oatmeal Cream Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 cookies (12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Oatmeal Cream Pies combine soft, spiced pumpkin oatmeal cookies with a rich and creamy maple cinnamon buttercream filling. Perfect for fall gatherings, this recipe offers a delightful balance of warm spices, hearty oats, and smooth cream cheese frosting, making for irresistibly delicious sandwich-style treats.
Ingredients
Cookies
- 20 tbsp (283g) unsalted butter, browned and reduced down to 1 cup (226g), cooled to softened but still cold
- 1 1/2 cups (180g) all purpose flour
- 1 tbsp chai spice blend or pumpkin spice blend
- 1 tsp (5g) baking soda
- 1/2 tsp salt
- 3/4 cup (150g) light brown sugar
- 3/4 cup (150g) granulated sugar
- 1 large egg yolk (18g), room temperature
- 1 cup (230g) pumpkin puree, blotted
- 2 tsp (10ml) vanilla extract
- 2 1/4 cups (191g) old fashioned rolled oats
Filling
- 10 tbsp (141g) unsalted butter, browned, reduced down to 8 tbsp (1/2 cup, 113g), cooled to solid room temperature texture
- 4 oz (113g) cream cheese, softened to room temperature
- 2 1/2 cups (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 for consistency
Instructions
- Preheat and Prepare: 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, light brown sugar, granulated sugar, egg yolk, pumpkin puree, and vanilla extract. Mix thoroughly until the mixture is smooth and well combined.
- Combine Dry Ingredients and Mix: In a separate bowl, whisk together the all-purpose flour, chai or pumpkin spice blend, baking soda, and salt. Gradually add the dry ingredients to the wet mixture while mixing continuously. When fully combined, fold in the old-fashioned rolled oats evenly into the dough.
- Shape Cookies: Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheets, spacing them about two inches apart. Gently flatten each dough ball slightly with your fingers to promote even baking.
- Bake the Cookies: Bake the cookies in the preheated oven for approximately 10 minutes, or until the edges turn golden brown. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
- Prepare the Filling: In a clean bowl, beat together the browned butter and softened cream cheese until smooth. Gradually add the sifted powdered sugar while mixing continuously till well combined. Stir in the vanilla extract, ground cinnamon, maple extract if using, salt, and add milk gradually until the buttercream reaches your desired spreading consistency.
- Assemble the Cream Pies: Take one cooled cookie and spread a generous amount of the maple cream cheese buttercream on its flat side. Place another cookie on top, flat side down, creating a sandwich. Repeat this process for all cookies until they are all filled.
Notes
- Ensure the browned butter for both the cookies and filling is properly cooled to the right temperature as noted for best texture and flavor.
- Blot the pumpkin puree before adding to the dough to avoid excess moisture which can affect cookie texture.
- Use parchment paper to easily lift cookies and prevent sticking during baking.
- Adjust milk quantity in the filling gradually to achieve a spreadable but firm consistency.
- Optionally substitute chai spice for pumpkin spice according to your preference for flavor.
- Store the assembled cream pies in an airtight container in the refrigerator for up to 3 days for best freshness.
