Pumpkin Oatmeal Cream Pies with Brown Butter Maple Frosting Recipe

If you’re anything like me, you’ll know the magic that happens when cozy fall flavors meet the tender chew of homemade cookies. Today, I’m so excited to share my Pumpkin Oatmeal Cream Pies with Brown Butter Maple Frosting Recipe—a fan-freaking-tastic treat that’s as comforting as a warm hug on a chilly day. Trust me, once you make these, you’ll find yourself coming back for just one more bite (okay, maybe two!). The combination of pumpkin-spiced oatmeal cookies with that luscious brown butter maple cream cheese frosting is nothing short of irresistible.

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Ingredients You’ll Need

I’ve chosen ingredients that balance each other perfectly—warm spices blended with rich brown butter, hearty oats for chewiness, and pumpkin that adds moisture and depth. Shopping for some quality spices and real pumpkin puree will really pay off here, so don’t skimp on those!

• Unsalted butter: You’ll brown this twice—once for the cookies and once for the frosting—to get that lovely caramelized flavor. I usually brown a big batch ahead to save time.
• All purpose flour: The base of the cookie, providing structure.
• Chai spice blend (or pumpkin spice blend): Adds warmth and cozy fall notes; I love making my own chai mix for extra depth.
• Baking soda & salt: Essential leavening and balance for flavor.
• Light brown and granulated sugar: The combo gives just the right sweetness and moistness.
• Egg yolk: Helps with that chewy richness without toughness.
• Pumpkin puree: Be sure to blot out extra water for chewy cookies—this step is a game changer.
• Vanilla extract: A must for rounding out all the flavors.
• Old fashioned rolled oats: Gives those perfect hearty bites.
• Cream cheese: For the frosting’s creamy tang that pairs beautifully with the spiced cookie.
• Powdered sugar: Sweetens and thickens frosting for that perfect spreadable texture.
• Ground cinnamon & maple extract (optional): Boost the autumn vibe and maple flavor in the frosting.
• Milk: To adjust frosting consistency—just add a tablespoon at a time.

Variations

I love how this recipe invites customization. Whether you want to make it dairy-free, reduce sugar, or add nuts, these pumpkin oatmeal cream pies are like a blank canvas for your taste buds. Here are a few of my favorite tweaks I’ve tried:

• Refined sugar-free option: I switched out the brown and granulated sugars for maple sugar once, and the flavor was fantastic—even more maple-forward and wholesome.
• Dairy-free adaptation: Using vegan butter and dairy-free cream cheese, I still managed a luscious frosting that worked beautifully.
• Nutty add-ins: Toasted pecans or walnuts stirred into the dough give a delightful crunch and complement the spices perfectly.

How to Make Pumpkin Oatmeal Cream Pies with Brown Butter Maple Frosting Recipe

Step 1: Master the Brown Butter for Deep Flavor

This step is what sets the entire flavor tone. Start by melting your butter in a clear, heavy-bottomed saucepan. Once it foams, whisk continuously so it browns evenly and you get those beautiful toasty bits. The smell alone is worth the effort! Pour it into a bowl, cool 30 minutes at room temp, then transfer to the fridge for about 1 to 1.5 hours until it’s a firm, soft butter texture. I usually brown a big batch ahead and portion it out later—it makes the process easier.

Step 2: Prepare and Blot the Pumpkin

Here’s a trick I discovered that really improves the chewiness: pumpkin puree has a lot of water which can make cookies cakey if left in. I lay paper towels in a shallow bowl, spoon out the pumpkin, then blot and squeeze out the excess liquid until I have about 1 cup. This simple step helps the cookies hold their shape and texture.

Step 3: Mix Dry and Wet Ingredients Separately, Then Combine

Whisk all your dry ingredients—flour, spices, baking soda, salt—together, so it’s evenly distributed. Then cream your brown butter with the sugars until fluffy. Adding the egg yolk, blot pumpkin, and vanilla one at a time ensures everything blends beautifully without overmixing. Finally, incorporate the dry mix and oats gently—this keeps the dough tender.

Step 4: Chill the Dough for Flavor and Texture

This is a must! Cover your dough and chill for at least 1-2 hours—overnight is even better. It’s the secret to achieving that chewy center and flavor depth. Before baking, pull out the dough about 10 minutes ahead to soften slightly for easy scooping.

Step 5: Bake the Cookies Just Right

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment. Scoop dough into balls about 1 ½ inches wide and space them 3 inches apart—you want room for the cookies to spread. Bake for 10-12 minutes until edges are golden and centers look slightly underbaked and puffed up. The cooling on the warm pan helps lock in the texture. If you want perfectly round cookies, quickly shape them with a biscuit cutter while still warm.

Step 6: Make the Maple Brown Butter Cream Cheese Frosting

Just like with the cookies, brown your butter for the frosting and cool it until firm but soft. Then beat it together with softened cream cheese until creamy—this often takes about 4-5 minutes. Add powdered sugar slowly, scraping the bowl to blend fully. The vanilla, cinnamon, maple extract, and a pinch of salt round out the flavor. Adjust thickness by adding milk one tablespoon at a time until you get a spreadable but stable frosting.

Step 7: Assemble Your Cream Pies

Spread a generous dollop of frosting on the bottom of one cookie, then gently press a second cookie on top. I love using a small offset spatula or piping bag to get a neat application. These treats are best enjoyed once the frosting sets slightly—but let’s be honest, resisting is the hardest part!

How to Serve Pumpkin Oatmeal Cream Pies with Brown Butter Maple Frosting Recipe

Garnishes

I often sprinkle a tiny pinch of cinnamon or a few finely chopped toasted pecans on top of each cream pie after frosting just for a little extra fall flair and crunch. Sometimes I even dust with a little powdered sugar to mimic those crisp fall mornings. It’s subtle but really elevates the presentation.

Side Dishes

These cream pies are fantastic alongside a hot cup of chai latte or a creamy pumpkin spice coffee. For gatherings, I like to serve them with fresh sliced apples or pears to balance the sweetness and add a fresh crunch.

Creative Ways to Present

For special occasions, I’ve arranged these cream pies stacked like mini towers on a rustic wooden board, garnished with sprigs of fresh rosemary or thyme for an earthy contrast. They also look adorable boxed individually with a cinnamon stick tied on top—perfect for gifting or party favors!

Make Ahead and Storage

Storing Leftovers

Once frosted, I wrap each sandwich cookie individually in wax paper and store them in an airtight container in the fridge. This keeps them fresh and prevents the frosting from sticking together. If unfrosted, the cookies keep well at room temp in an airtight container for a few days.

Freezing

I’ve frozen both the cookies and the assembled cream pies. For the pies, I wrap them tightly in plastic wrap and then foil to avoid freezer burn. They defrost beautifully overnight in the fridge—just make sure the frosting is solid before wrapping to avoid smearing.

Reheating

Leftover cookies (unfrosted) warm up wonderfully with just 10-15 seconds in the microwave to regain that fresh-baked softness. For cream pies, I recommend eating them cold or at room temperature to keep the frosting’s texture intact—trust me, they’re just as delightful that way!

FAQs

Final Thoughts

These Pumpkin Oatmeal Cream Pies with Brown Butter Maple Frosting Recipe have become my go-to cozy dessert every autumn and beyond. They’re more than just cookies—they’re a reminder of warmth, family, and all things comforting. I love sharing them with friends because they always get so excited by the flavor and texture, and they’re surprisingly simple to pull off when you follow these steps. So grab your brown butter, your pumpkin, and get ready to make your kitchen smell like fall—trust me, these are worth every single bite!

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