Description
Delightful pumpkin oatmeal cream pies that combine chewy oatmeal cookies with a decadent cream cheese frosting, perfect for the fall season.
Ingredients
Scale
- 20 tbsp (283g) unsalted butter, browned
- 1 cup (226g) packed light brown sugar
- ¾ cup (150g) granulated sugar
- 1 ½ cups (180g) all-purpose flour
- 1 tbsp chai spice or pumpkin spice blend
- 1 tsp (5g) baking soda
- ½ tsp salt
- 1 large egg yolk (18g)
- 1 cup (230g) blotted pumpkin puree
- 2 tsp (10ml) vanilla extract
- 2 ¼ cups (191g) old-fashioned rolled oats
- 10 tbsp (141g) unsalted butter, browned for frosting
- ½ cup (113g) cream cheese, softened
- 2 ½ cups (280g) powdered sugar
- 1 tsp (5ml) vanilla extract for frosting
- ½ tsp cinnamon
- ¼ tsp maple extract (optional)
- ¼ tsp salt
- 1–3 tbsp milk (to desired consistency)
Instructions
- Brown the butter in a saucepan over medium heat and let it cool.
- Blot the pumpkin puree using paper towels.
- Mix flour, chai or pumpkin spice, baking soda, and salt in a bowl.
- Cream the cooled browned butter with both sugars until light and fluffy.
- Add egg yolk, pumpkin puree, and vanilla extract into the mix and blend until smooth.
- Gradually mix in the dry ingredients.
- Fold in the old-fashioned rolled oats.
- Wrap dough in plastic and chill for 1–2 hours.
- Preheat oven to 375°F (190°C) and scoop dough onto baking sheets; bake for 10–12 minutes.
- Brown butter for frosting and let cool.
- Beat browned butter and cream cheese until creamy.
- Add powdered sugar gradually, mixing slowly.
- Mix in vanilla extract, cinnamon, optional maple extract, and salt; adjust consistency with milk.
- Spread frosting onto flat sides of cookies and sandwich them together.
Notes
For a lighter version, consider using whole wheat flour, maple syrup, or a dairy-free cream cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 275
- Sugar: 22g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg