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Pumpkin Oatmeal Cream Pies with Brown Butter Maple Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 73 reviews
  • Author: Mia
  • Prep Time: 3 hours 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 11-14 sandwiched cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious pumpkin oatmeal cream pies featuring chewy pumpkin oatmeal cookies sandwiched with a rich maple brown butter cream cheese frosting. Perfectly spiced with chai or pumpkin spice and made with browned butter for a deep, nutty flavor. These sandwiches balance the hearty texture of oats, the warmth of spices, and the smooth sweetness of maple-infused frosting.

Ingredients

Scale

Pumpkin Oatmeal Cookies

  • 20 tbsp (283g) unsalted butter, browned and reduced down to 1 cup (226g), cooled to softened but still cold
  • 1 ½ cups (180g) all purpose flour
  • 1 tablespoon chai spice blend or pumpkin spice blend
  • 1 tsp (5g) baking soda
  • ½ tsp salt
  • ¾ cup (150g) light brown sugar
  • ¾ cup (150g) granulated sugar
  • 1 large egg yolk (18g), room temperature
  • 1 cup (230g) pumpkin puree, blotted
  • 2 tsp (10ml) vanilla extract
  • 2 ¼ cups (191g) old fashioned rolled oats

Maple Brown Butter Cream Cheese Frosting

  • 10 tbsp (141g) unsalted butter, browned and reduced down to 8 tbsp (½ cup, 113g), cooled to solid room temperature texture
  • 4 oz (113g) cream cheese, softened to room temperature
  • 2 ½ cups (280g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp maple extract (optional)
  • ¼ tsp salt
  • 1-3 tbsp (15-45 ml) milk, as needed

Instructions

  1. Prepare Brown Butter: Melt butter in a clear heavy-bottomed saucepan. Once it foams, whisk continuously until brown bits form. Remove from heat and pour into a clean bowl. Cool for 30 minutes to room temperature, then refrigerate 60-90 minutes until it reaches the texture of softened, solid butter.
  2. Blot Pumpkin Puree: Lay 2-3 paper towels over a shallow bowl. Scoop out 15 oz (425g) pumpkin puree onto towels. Let excess water absorb, then squeeze out extra moisture, leaving 1 cup (230g) of pumpkin puree to use.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, chai or pumpkin spice blend, baking soda, and salt. Set aside.
  4. Cream Butter and Sugars: In a mixing bowl, cream the cooled brown butter with light brown and granulated sugars on medium speed for 1-2 minutes until combined.
  5. Add Wet Ingredients: Add egg yolk, pumpkin puree, and vanilla extract. Beat on low for about 20 seconds after each addition until incorporated.
  6. Incorporate Dry Ingredients and Oats: On lowest speed or by hand, stir dry mix into wet ingredients just until combined. Fold in the rolled oats until evenly combined.
  7. Chill Dough: Cover dough with plastic wrap and chill in fridge for 1-2 hours or overnight to develop flavor and chewy texture. Bring out of fridge about 10 minutes before baking.
  8. Preheat Oven and Prepare Baking Sheet: Preheat oven to 375°F (190°C) for 20-30 minutes. Line large baking sheet with parchment paper.
  9. Scoop and Bake Cookies: Using a cookie scoop or tablespoon, form dough into 1 ½-inch (40g) balls. Place on baking sheet 3 inches apart. Bake 10-12 minutes until edges are golden and centers are slightly underbaked and puffed.
  10. Shape Cookies: Within 5 minutes after baking, press a large biscuit cutter gently over warm cookies to round shape them.
  11. Cool Cookies: Let cookies cool on baking sheet on a wire rack for 10 minutes. Then transfer to rack and cool completely to room temperature before frosting.
  12. Make Frosting Brown Butter: Prepare brown butter for frosting the same way, during cookie dough chilling. Cool to a solid, softened room temperature texture.
  13. Prepare Frosting: Beat cooled brown butter and softened cream cheese together until creamy (4-5 minutes). Gradually add sifted powdered sugar, ½ cup at a time, beating after each addition. Mix in vanilla extract, cinnamon, optional maple extract, salt, and 1 tablespoon milk. Beat on high until smooth and fluffy, adding 1-2 additional tablespoons milk if needed to reach desired consistency.
  14. Assemble Cream Pies: Using an offset knife, spoon, or piping bag, apply frosting to the bottom side of one cookie. Sandwich with a second cookie, gently pressing together.

Notes

  • Batch Browning Butter: To save time, brown 2-3 pounds of butter at once. Cool, store airtight in fridge, and portion as needed. It behaves like solid butter at room temperature.
  • Blotting Pumpkin: Removing excess water from pumpkin puree prevents cake-like cookies and promotes chewy texture.
  • Refined Sugar Free Option: Substitute all sugar with 1 ¼ cups maple sugar for a natural sweetener alternative.
  • Chai Spice Blend Recipe: Mix 3 tbsp ground ginger, 2 tbsp cinnamon, 1 tbsp allspice, 1 tbsp cardamom, 1 ½ tsp nutmeg, and 1 ½ tsp cloves. Store in sealed jar.
  • Cookie and Frosting Storage: Store frosting airtight in fridge until use; bring to room temp before applying. Store frosted cookies individually wrapped in wax paper in fridge or freezer. Unfrosted cookies can be kept at room temperature in an airtight container.

Nutrition

  • Serving Size: 1 sandwich cookie
  • Calories: 320
  • Sugar: 22g
  • Sodium: 140mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 45mg

Find it online: https://mealsbymia.com/pumpkin-oatmeal-cream-pies-with-brown-butter-maple-frosting-recipe/