Pumpkin Oatmeal Cream Pies Recipe

Introduction

Pumpkin Oatmeal Cream Pies combine soft, spiced pumpkin oatmeal cookies with a rich, brown butter cream cheese filling. These treats are perfect for fall or any time you crave a cozy, comforting dessert that’s both flavorful and satisfying.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 3/4 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 3/4 cup granulated sugar
• 1 cup pure pumpkin puree
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1 3/4 cups old-fashioned oats
• Flaky sea salt, for sprinkling (optional)
• For the brown butter cream cheese filling:
• 1/2 cup unsalted butter
• 8 oz full-fat brick-style cream cheese, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 4 cups confectioner’s sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a Silpat mat and set aside.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, kosher salt, ginger, nutmeg, and cloves. Set this dry mixture aside.
3. Step 3: Using a stand mixer or hand mixer, beat the room temperature butter, light brown sugar, and granulated sugar together until smooth and creamy, scraping down the bowl as needed.
4. Step 4: Place a couple of paper towels on a plate or in a bowl. Put the pumpkin puree in the center, then blot it with another paper towel several times to absorb excess moisture.
5. Step 5: Add the blotted pumpkin, egg yolk, and vanilla extract to the butter and sugar mixture. Beat until fully combined.
6. Step 6: With the mixer on low, gradually add the dry ingredients and mix until just combined. Be careful not to overmix. Stir in the oats by hand.
7. Step 7: Use a cookie scoop to drop about 1.5 tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Step 8: Bake for 12 to 14 minutes, until the edges are set but the centers remain soft. Remove from the oven and, if desired, sprinkle with flaky sea salt. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: While cookies cool, prepare the cream cheese filling. Melt the butter in a medium saucepan over medium heat, stirring frequently, until it foams, smells nutty, and turns golden brown (about 5 to 7 minutes).
10. Step 10: Scrape the browned butter into a bowl and refrigerate for about 30 minutes until mostly solid but still soft at room temperature.
11. Step 11: In a stand mixer, beat the cooled browned butter with the cream cheese until smooth. Add vanilla extract and salt, mixing again.
12. Step 12: Gradually add the confectioner’s sugar in batches, mixing well after each addition until the filling is smooth and fluffy. Scrape down the sides as needed.
13. Step 13: To assemble, spread or pipe the cream cheese filling onto the flat side of half the cookies, then sandwich with the remaining cookies. You may have a little extra filling leftover.

Tips & Variations

• Blotting the pumpkin puree helps prevent the cookies from becoming too wet and dense.
• For a festive touch, sprinkle flaky sea salt on top of the cookies right after baking to balance the sweetness.
• Use fresh spices or pumpkin pie spice blend if you prefer, but adjusting the amounts to taste is key to balanced flavor.
• Leftover filling can be used as frosting for cupcakes or spread on toast for a tasty treat.

Storage

Store assembled Pumpkin Oatmeal Cream Pies in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture and flavor. You can also store the cookies and filling separately and assemble just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pure pumpkin puree works perfectly and is the most common choice for consistent results.

How do I know when the brown butter is ready?

The butter is ready when it foams, gives off a nutty aroma, and the milk solids turn golden brown. Be careful not to burn it; remove from heat as soon as this happens.

Pumpkin Oatmeal Cream Pies Recipe

Print Recipe

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4.6 from 75 reviews

Delight in these Pumpkin Oatmeal Cream Pies, featuring soft pumpkin-spiced oatmeal cookies sandwiched with a rich brown butter cream cheese filling. Perfect for fall gatherings or cozy treats, these pies marry the comforting flavors of pumpkin and warm spices with a luscious, creamy frosting.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 10 minutes
• Yield: About 24 cream pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the cookies:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 3/4 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 3/4 cup granulated sugar
• 1 cup pure pumpkin puree
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1 3/4 cups old-fashioned oats
• Flaky sea salt, for sprinkling, optional

For the brown butter cream cheese filling:

• 1/2 cup unsalted butter
• 8 oz full-fat brick-style cream cheese, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 4 cups confectioner’s sugar

Instructions

1. Prepare the oven and baking sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a Silpat baking mat to prevent sticking and set it aside.
2. Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking soda, ground cinnamon, kosher salt, ground ginger, nutmeg, and cloves by whisking them thoroughly. Set this dry mixture aside.
3. Cream butter and sugars: Using a stand mixer or hand mixer, beat the unsalted butter, light brown sugar, and granulated sugar together until the mixture is creamy and smooth. Remember to scrape down the sides of the bowl occasionally to ensure even mixing.
4. Drain pumpkin puree: Place a couple of paper towels on a plate or bowl. Spoon the pumpkin puree onto the paper towels, then cover with another paper towel and blot gently 5-6 times to soak up excess moisture, preventing soggy cookies.
5. Combine wet ingredients: Add the blotted pumpkin puree, egg yolk, and vanilla extract to the creamed butter and sugar mixture. Beat until fully combined and smooth.
6. Add dry ingredients and oats: With your mixer on low speed, gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overmixing. Then fold in the old-fashioned oats by hand.
7. Scoop cookies: Use a cookie scoop to drop about 1.5 tablespoons of dough onto the prepared baking sheet, spacing cookies about 2 inches apart because they will spread during baking.
8. Bake the cookies: Bake in the preheated oven for 12 to 14 minutes, or until the edges are set but the centers are still soft. After removing from the oven, sprinkle with flaky sea salt if desired. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Make the brown butter: In a medium saucepan over medium heat, melt the butter. Stir frequently until it foams, emits a nutty aroma, and turns brown, about 5 to 7 minutes. Scrape the browned butter into a bowl and refrigerate for 30 minutes, or until it is mostly solid but still soft at room temperature.
10. Prepare cream cheese filling: In the bowl of a stand mixer, beat the cooled brown butter and softened cream cheese together until smooth. Add vanilla extract and salt, mixing to combine.
11. Add confectioner’s sugar: Gradually add the confectioner’s sugar, about 3/4 cup at a time, beating well after each addition. Scrape down the sides of the bowl and beat until frosting is smooth and fluffy.
12. Assemble the cream pies: Pipe or spread a generous amount of the brown butter cream cheese filling onto the flat side of half the cooled cookies. Top each with another cookie to form a sandwich. Some filling may remain.

Notes

• Store cream pies in an airtight container in the refrigerator for up to 3 days.
• Allow cream pies to come to room temperature before serving for best texture and flavor.

Keywords: cream cheese, oatmeal, pumpkin, dessert, cookies, fall recipe