Soft & Sweet Pumpkin Oatmeal Cream Pies Recipe

Autumn’s crisp breeze whispers comfort through these delectable pumpkin oatmeal cream pies.

Soft, spiced oatmeal cookies embrace a luxurious cream filling that melts in your mouth.

Every bite bursts with warm seasonal spices and rich pumpkin essence.

The delicate sandwich cookies balance sweetness and depth with remarkable harmony.

Tender oatmeal layers create a rustic, homemade texture that feels like a warm hug.

Nostalgic flavors dance between each creamy, pillowy bite, transporting you to cozy kitchen memories.

These irresistible treats promise to become your new fall favorite, perfect for sharing or savoring in blissful solitude.

Why You’ll Love Pumpkin Oatmeal Cream Pies

• Brown butter and pumpkin create an extraordinary taste profile that elevates classic cream pies with rich, nutty undertones.
• The recipe offers step-by-step guidance perfect for bakers of all skill levels, making complex techniques like browning butter approachable and fun.
• Packed with warm spices and pumpkin, these cream pies deliver cozy autumn vibes that feel like a warm hug in dessert form.
• Chilling the dough allows busy home cooks to prepare components in advance, making these cream pies ideal for stress-free baking and entertaining.

Ingredients for Pumpkin Oatmeal Cream Pies

• All-Purpose Flour: The foundation for creating a soft and tender cookie base.
• Pumpkin Pie Spice Blend, Ground Cinnamon: Provides warm, aromatic autumn flavors to the cookies.
• Baking Soda: Helps the cookies rise and achieve a light texture.
• Salt: Enhances and balances the overall flavor of the cookies.

• Unsalted Butter: Creates a rich, nutty brown butter that adds depth to the cookie flavor.
• Granulated Sugar, Brown Sugar: Provide sweetness and contribute to the cookie's chewy texture.
• Egg Yolk: Adds richness and helps bind the ingredients together.
• Pumpkin Puree: Brings moisture and classic pumpkin flavor to the cookies.
• Vanilla Extract: Adds a subtle, sweet background flavor.

• Rolled Oats: Gives the cookies a hearty texture and additional nutritional value.

Pumpkin Oatmeal Cream Pies Instructions

Step 1: Create Nutty Brown Butter

Melt butter in a clear saucepan over medium heat.

Whisk continuously until golden brown bits appear.

Transfer to a clean bowl and let cool at room temperature for 30 minutes.

Refrigerate for 60-90 minutes until butter reaches a softened consistency.

Step 2: Prepare Moisture-Free Pumpkin

Place paper towels in a wide bowl.

Spread pumpkin puree on towels to absorb excess liquid.

Gently squeeze out remaining moisture until you have a concentrated puree.

Step 3: Combine Dry Ingredients

Whisk together flour, warming spices, baking soda, and salt in a mixing bowl.

Set aside for later use.

Step 4: Whip Butter and Sweeteners

Blend browned butter with sugars using a mixer on medium speed until smooth and creamy, about 1-2 minutes.

Step 5: Incorporate Liquid Elements

Add egg yolk, pumpkin puree, and vanilla extract.

Mix on low speed between each addition, ensuring thorough blending.

Step 6: Merge Dry and Wet Mixtures

Gently fold dry ingredients into wet mixture.

Softly stir in oats until just combined.

Step 7: Chill Cookie Dough

Wrap dough in plastic and refrigerate for 1-2 hours.

This step develops rich flavors and creates perfect cookie texture.

Step 8: Warm the Oven

Preheat oven to 375°F.

Line baking sheet with parchment paper.

Step 9: Form Cookie Rounds

Scoop dough into 1½-inch balls.

Space them 3 inches apart on prepared baking sheet.

Step 10: Bake to Golden Perfection

Bake for 10-12 minutes until edges turn golden and centers remain slightly soft.

Let cookies rest on baking sheet for 10 minutes.

Step 11: Reshape Cookie Edges

Within first 5 minutes of removing from oven, use a large biscuit cutter to create perfect round shapes.

Step 12: Complete Cooling

Transfer cookies to cooling rack.

Allow complete cooling before adding frosting.

Tips for Perfect Pumpkin Oatmeal Cream Pies

• Pat the pumpkin puree with paper towels to remove excess moisture, ensuring a perfect cookie texture without wateriness.
• Whisk continuously while browning butter to prevent burning, creating a rich, nutty flavor that elevates the entire recipe.
• Refrigerate the dough for at least 1-2 hours to develop deeper flavors and prevent cookies from spreading too much during baking.
• Use a biscuit cutter immediately after baking while cookies are still warm to create perfectly round, uniform cream pies.
• Watch cookies closely and remove from oven when edges are golden but centers remain slightly underbaked for optimal chewy texture.

Storing and Reheating Pumpkin Oatmeal Cream Pies

• Store cooled cream pies in an airtight container layered with parchment paper between each cookie. Keep refrigerated for up to 5 days, maintaining their soft texture and preventing cream filling from spoiling.
• Wrap individual cream pies tightly in plastic wrap, then place in freezer-safe zip-lock bags. Freeze for maximum 2 months. Thaw overnight in refrigerator before enjoying.
• Store cookie shells and cream filling separately in different containers. Freeze cookies and filling up to 3 months. Thaw and reassemble when ready to serve, ensuring maximum freshness.
• Warm refrigerated cream pies slightly in microwave for 10-15 seconds or let sit at room temperature for 15 minutes before serving. Avoid extended heating to prevent cream filling from melting or cookies becoming too crisp.

What to Serve with Pumpkin Oatmeal Cream Pies

• Flavor-Boosting Coffee Companion: Pair these pumpkin oatmeal cream pies with a warm, spiced latte that echoes the cookies' autumnal notes. The cinnamon and nutmeg in the coffee will complement the pumpkin spice blend perfectly.
• Creamy Contrast Partner: Serve alongside a cool glass of vanilla almond milk, which provides a smooth, light counterpoint to the rich, dense cookie texture. The subtle sweetness balances the warmth of the spices.
• Wine Elevation Trick: Choose a late harvest Riesling with its slight sweetness and crisp acidity. This wine's hints of honey and stone fruit will dance beautifully with the pumpkin and brown butter nuances in the cream pies.
• Unexpected Flavor Enhancer: Complement the dessert with a scoop of maple walnut ice cream. The nutty, caramel-like notes will intensify the oatmeal cookie's depth and provide a luxurious cold contrast to the warm spices.

Pumpkin Oatmeal Cream Pies Variations

• Gluten-Free Pumpkin Oatmeal Cream Pies: Replace wheat flour with a gluten-free blend, ensuring all ingredients are certified gluten-free. Use certified gluten-free oats to maintain the original recipe's texture and flavor.
• Vegan Pumpkin Oatmeal Cream Pies: Substitute egg yolk with a flax egg or applesauce. Use coconut oil or vegan butter instead of brown butter. Replace cream filling with a dairy-free alternative made from cashew cream or coconut whipped cream.
• Low-Sugar Pumpkin Oatmeal Cream Pies: Swap refined sugars with coconut sugar or monk fruit sweetener. Reduce overall sugar content by using natural sweeteners like stevia or erythritol. Maintain the moisture with additional pumpkin puree or Greek yogurt.
• Nut-Free Pumpkin Oatmeal Cream Pies: Ensure all ingredients are processed in a nut-free facility. Use seed-based alternatives for any potential nut cross-contamination, keeping the recipe safe for those with nut allergies.

FAQs

• Why brown the butter for this recipe?

Browning butter develops a rich, nutty flavor that adds depth and complexity to the cookies. It transforms ordinary butter into a more aromatic and flavorful ingredient, enhancing the overall taste of the pumpkin oatmeal cream pies.

• Can I skip chilling the dough?

No, chilling is crucial. It helps prevent spreading, concentrates the flavors, and creates a chewier texture. The cold dough ensures the cookies maintain their shape and develop a better consistency during baking.

• How do I know if I've properly browned the butter?

Look for amber-colored butter with brown bits at the bottom of the pan. The butter will smell nutty and have a slightly toasted aroma. Be careful not to burn it, as that can create a bitter taste.

• What makes these cream pies different from traditional oatmeal cookies?

These pies combine brown butter, pumpkin puree, and warm spices to create a more complex, seasonal twist on classic oatmeal cookies. The cream filling adds an extra layer of indulgence and moisture.

Pumpkin Oatmeal Cream Pies Recipe

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4.8 from 29 reviews

• Total Time: 3 hours 42 minutes
• Yield: 12 1x

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Description

Indulgent pumpkin oatmeal cream pies bring nostalgic autumn comfort with classic bakery-style charm. Sandwich spiced oatmeal cookies around silky cream filling for a delightful seasonal treat you’ll savor with each memorable bite.

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Ingredients

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Dry Ingredients:

• 1 1/2 cups (180g) all-purpose flour
• 2 1/4 cups (191g) old-fashioned rolled oats
• 3/4 cup (150g) light brown sugar
• 3/4 cup (150g) granulated sugar
• 1 tablespoon chai spice blend or pumpkin spice blend
• 1 teaspoon (5g) baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Wet Ingredients:

• 20 tablespoons (283g) unsalted butter, browned and reduced to 1 cup (226g), cooled to softened but still cold
• 1 large egg yolk (18g) at room temperature
• 1 cup (230g) pumpkin puree, blotted
• 2 teaspoons (10 milliliters) vanilla extract

Cream Filling Ingredients:

• 10 tablespoons (141g) unsalted butter, browned, reduced down to 8 tablespoons (1/2 cup, 113g) and cooled to a solid room temperature texture
• 4 ounces (113g) cream cheese, softened to room temperature
• 2 1/2 cups (280g) powdered sugar, sifted
• 1 teaspoon (5 milliliters) vanilla extract
• 1/4 teaspoon maple extract (optional)
• 1/3 tablespoon (15 milliliters) milk, as needed

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Instructions

1. Craft brown butter 1-2 hours prior to cookie preparation. Melt butter in heavy-bottom saucepan over medium heat, whisking continuously until golden-brown specks emerge. Transfer to clean bowl, allowing 30-minute cooling at room temperature, then refrigerate 60-90 minutes until butter reaches softened consistency.
2. Prepare pumpkin puree by spreading paper towels in shallow bowl. Drain excess moisture from pumpkin, pressing gently to remove liquid, yielding approximately 1 cup of concentrated puree.
3. Combine dry ingredients in medium mixing bowl, thoroughly blending flour, spices, baking soda, and salt. Set mixture aside.
4. Cream browned butter with sugars using medium-speed mixer until well integrated, approximately 1-2 minutes.
5. Incorporate egg yolk, pumpkin puree, and vanilla extract individually, mixing briefly between additions.
6. Gently fold dry ingredients into wet mixture using lowest mixer speed or manual stirring. Fold oats into dough until just combined.
7. Refrigerate cookie dough, covered with plastic wrap, for minimum 1-2 hours or overnight to enhance flavor complexity and texture.
8. Preheat oven to 375°F (190°C) approximately 20-30 minutes before baking. Line baking sheet with parchment paper.
9. Portion dough into 1½-inch balls using cookie scoop, spacing them 3 inches apart on prepared sheet.
10. Bake at 375°F (190°C) for 10-12 minutes until edges turn golden and centers remain slightly underbaked. Let cookies rest on baking sheet for 10 minutes.
11. Within first 5 minutes of removal, use large biscuit cutter to reshape cookies if necessary, creating uniform rounds.
12. Transfer cookies to cooling rack, allowing complete cooling before applying frosting.

Notes

• Maximize moisture by squeezing excess liquid from pumpkin puree, ensuring a rich, concentrated flavor without watery cookies.
• Chill dough thoroughly to prevent spreading and develop deeper caramelized notes during baking, creating a more complex taste profile.
• Brown butter technique requires constant whisking and careful temperature control to achieve nutty, complex flavor without burning.
• Gluten-free adaptation possible by substituting all-purpose flour with a 1:1 gluten-free baking blend, maintaining similar texture and structure.

• Prep Time: 3 hours 30 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 270
• Sugar: 19g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 25mg