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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Combine dry ingredients in medium mixing bowl, thoroughly blending flour, spices, baking soda, and salt. Set mixture aside.
- Cream browned butter with sugars using medium-speed mixer until well integrated, approximately 1-2 minutes.
- Incorporate egg yolk, pumpkin puree, and vanilla extract individually, mixing briefly between additions.
- Gently fold dry ingredients into wet mixture using lowest mixer speed or manual stirring. Fold oats into dough until just combined.
- Refrigerate cookie dough, covered with plastic wrap, for minimum 1-2 hours or overnight to enhance flavor complexity and texture.
- Preheat oven to 375°F (190°C) approximately 20-30 minutes before baking. Line baking sheet with parchment paper.
- Portion dough into 1½-inch balls using cookie scoop, spacing them 3 inches apart on prepared sheet.
- 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.
- Within first 5 minutes of removal, use large biscuit cutter to reshape cookies if necessary, creating uniform rounds.
- 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