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
Scale
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.
