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Pumpkin Oatmeal Cream Pies 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.

Ingredients

Scale

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

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