You know those crisp fall afternoons when you’re craving something cozy but can’t decide between cookies and cake? That’s exactly when I start whipping up these pumpkin oatmeal cream pies—my family’s favorite autumn obsession. Imagine soft, spiced pumpkin oatmeal cookies hugging a cloud of maple brown butter cream cheese frosting. It’s like fall hugged your taste buds!
I’ve tweaked this recipe over years of leaf-peeping weekends, perfecting that balance of chew and creaminess. The secret? Brown butter (twice—once for the cookies, once for the frosting) and blotted pumpkin puree to avoid soggy bottoms. These little sandwiches disappear faster than the last Halloween candy in my house, and trust me—that’s saying something. They’re portable enough for lunchboxes but fancy enough to impress at Thanksgiving. Just try not to eat all the frosting with a spoon while assembling (no judgments here).
Table of Contents
Table of Contents
Why You’ll Love These Pumpkin Oatmeal Cream Pies
Listen—these aren’t just cookies. They’re little bites of fall magic, and once you try them, you’ll be hooked. Here’s why:
- That dreamy texture: Soft, chewy pumpkin oatmeal cookies that stay tender for days (if they last that long)—thanks to blotted pumpkin puree and a splash of vanilla. No dry, crumbly disasters here!
- The frosting you’ll want to eat by the spoonful: Maple brown butter cream cheese frosting is the star. Brown butter adds nutty depth, while maple and cinnamon make it taste like a cozy sweater feels. Pro tip: Make extra for… quality control.
- All the cozy autumn vibes: Chai spice + pumpkin + oats = instant fall nostalgia. These taste like crisp leaves, bonfires, and that first PSL of the season—but better because, well, frosting.
- Easy but impressive: No fancy skills needed. Brown butter does the heavy lifting, and chilling the dough means less spreading (translation: picture-perfect cookies every time). Bonus? They’re freezer-friendly for sudden cookie emergencies.
Seriously, one bite and you’ll understand why my kids start begging for these as soon as the pumpkin spice hits store shelves. They’re the edible version of your favorite flannel shirt.
Ingredients for Pumpkin Oatmeal Cream Pies
Alright, let’s talk ingredients – because great cookies start with great prep. I’ve learned the hard way that skipping a step here (like not blotting the pumpkin) leads to cookie sadness. So grab your grocery list and let’s break it down into two dream teams: the cookies and that irresistible frosting.
Pumpkin Oatmeal Cookies
These aren’t your average oatmeal cookies – the pumpkin and brown butter take them to cozy-town. Here’s what you’ll need:
- 20 tbsp (283g) unsalted butter – Browned, reduced, and cooled (yes, brown it twice – once for cookies, once for frosting. Worth it!)
- 1 ½ c (180g) all-purpose flour – Spoon and level it, friends – no dense cookies allowed
- 1 tbsp chai spice or pumpkin spice – My secret? I use half chai blend for extra warmth
- 1 tsp (5g) baking soda – Fresh is best – test it with vinegar if it’s been in your pantry awhile
- ½ tsp salt – Balances all that sweetness beautifully
- ¾ c (150g) each light brown + granulated sugar – The brown sugar makes them extra chewy
- 1 large egg yolk – Room temp! Cold eggs make the brown butter seize up
- 1 c (230g) pumpkin puree – Blotted! (I press it between paper towels – soggy cookies are the enemy)
- 2 tsp (10ml) vanilla extract – The good stuff, not imitation
- 2 ¼ c (191g) old-fashioned oats – Quick oats work in a pinch, but the texture won’t be as hearty
Maple Brown Butter Cream Cheese Frosting
This frosting is so good, I’ve been caught eating it with graham crackers at 2am. Don’t judge.
- 10 tbsp (141g) unsalted butter – Browned (again!) and cooled to spreadable softness
- 4 oz. (113g) cream cheese – Full-fat only, and softened properly – no microwave shortcuts!
- 2 ½ c (280g) powdered sugar – Sifted unless you enjoy lumpy frosting (I don’t)
- 1 tsp (5ml) vanilla extract – The backup singer that makes everything better
- ½ tsp ground cinnamon – Just a whisper to complement the maple
- ¼ tsp maple extract (optional) – Not essential, but adds that “is this pancake batter?” magic
- ¼ tsp salt – Cuts the sweetness perfectly
- 1-3 tbsp (15-45 ml) milk – Add gradually – you can’t un-pour it!
See that butter measurement? That’s my grandma’s trick – browning extra so you’ve got some to snack on while baking. Just saying.
How to Make Pumpkin Oatmeal Cream Pies
Okay, baking buddies, let’s do this! I’ve made these pumpkin oatmeal cream pies more times than I can count (my kids’ teachers might be getting sick of them as “gifts”), and I’ve learned all the tricks to get them perfect every time. Here’s your step-by-step guide to cookie heaven.
Prep the Cookie Dough
First things first – brown that butter! I do this first because it needs time to cool. Melt 20 tablespoons of butter in a light-colored pan (so you can see it browning) over medium heat. Swirl it constantly until it smells nutty and turns amber, then pour it into a heatproof bowl, scraping all those delicious brown bits in too. Let it cool until it’s soft but not liquid – about 1-2 hours on the counter.
While that’s happening, blot your pumpkin puree. Spread it on a plate lined with 3-4 paper towels, then top with more towels and press gently. You’ll be shocked how much moisture comes out – this step is what keeps your cookies from turning into pumpkin pancakes!
Now the fun part: whisk together flour, chai spice, baking soda, and salt in one bowl. In another, cream the cooled brown butter with both sugars until fluffy. Beat in the egg yolk, blotted pumpkin, and vanilla. Slowly mix in the dry ingredients, then fold in the oats. The dough will be soft – that’s normal! Cover and chill for at least 2 hours (overnight is even better).
Bake the Cookies
When you’re ready to bake, preheat your oven to 375°F and line baking sheets with parchment paper. Use a cookie scoop (about 1.5 tablespoons) to portion the dough, spacing them 2 inches apart – these babies spread! Bake for 10-12 minutes until the edges are set but centers still look slightly underdone. They’ll firm up as they cool.
Here’s my secret: let them cool on the baking sheet for 5 minutes before transferring to a rack. This prevents them from breaking apart but stops them from overcooking. Resist the urge to frost warm cookies – patience makes perfect cream pies!
Make the Frosting
While cookies cool, make that luscious frosting. Brown another 10 tablespoons of butter (yes, again – trust me!). Let it cool until it’s spreadable. Beat it with the cream cheese until smooth, then gradually add powdered sugar. Mix in vanilla, cinnamon, maple extract (if using), and salt. Add milk a teaspoon at a time until it’s fluffy but still holds its shape – you want it thick enough to stay put between cookies!
Assemble the Cream Pies
Match up cookie pairs by size. Spread or pipe about 1 tablespoon of frosting on the bottom of one cookie, then gently press its partner on top. The frosting will peek out the sides – that’s the good stuff! Let them set for 30 minutes so the frosting firms up slightly. Or don’t, and enjoy the messy, gooey goodness immediately. I won’t tell!
Pro tip: If your kitchen is warm, pop assembled pies in the fridge for 15 minutes to set the frosting before serving. Just bring them back to room temp before eating for maximum flavor.
Expert Tips for Success
After burning a batch (okay, maybe two) and learning some hard lessons, I’ve got your back with these game-changing tips for perfect pumpkin oatmeal cream pies every single time:
- Chill that dough like your cookies depend on it (they do): Skipping this step means flat, greasy cookies. The dough needs at least 2 hours to let the oats hydrate and the butter firm up. Overnight chilling makes the flavors even better – it’s like a pumpkin oatmeal spa day!
- Blot your pumpkin like you’re mad at it: Seriously, press those paper towels down hard. I blot mine 3-4 times until the towels barely show moisture. Extra wet pumpkin = cookies that spread too much and taste bland. Pro move: Do this while your butter’s browning to save time.
- Let cookies cool completely before frosting: Warm cookies melt the frosting into a sad puddle. I wait until they’re barely warm to the touch – about 30 minutes. Test by touching the bottom; if it doesn’t feel hot, you’re golden.
- Brown butter patience is key: For both cookies and frosting, let your brown butter cool until it’s the texture of softened butter. Too warm and it’ll make your dough sticky or your frosting runny. I pour mine into a wide dish to cool faster – and resist drinking it with a spoon.
Bonus tip from my last kitchen disaster: If your frosting seems too soft after mixing, just pop it in the fridge for 15 minutes. Better than adding more sugar and making it too sweet! These little tricks have saved my cookies (literally) more times than I can count.
Variations & Serving Ideas
One of my favorite things about these pumpkin oatmeal cream pies is how easily you can mix them up to match your mood (or whatever’s in your pantry). Here are some fun twists we’ve tried—and loved—over the years:
- Spice it your way: Out of chai spice? Use all pumpkin spice, or make your own blend with extra cinnamon + a pinch of cardamom. My aunt swears by adding a tiny bit of black pepper for a warm kick!
- Add some crunch: Stir ½ cup chopped toasted pecans or walnuts into the dough for texture. Or sprinkle flaky sea salt on the frosting – sweet and salty perfection.
- Dairy-free magic: Swap the butter for coconut oil (yes, you can brown it!) and use vegan cream cheese. The cookies will be slightly crispier, but oh-so-good.
- Cookie sandwich upgrades: Roll the edges in mini chocolate chips or crushed gingersnaps for a festive look. Or drizzle melted white chocolate over the tops if you’re feeling fancy.
For serving? These are heavenly with:
– A hot mug of spiced chai or pumpkin coffee (obviously)
– A scoop of vanilla ice cream smashed between them for the ultimate dessert sandwich
– Packed in lunchboxes with an apple – my kids call it “fall in a lunchbag”
The best part? No matter how you tweak them, they’ll still disappear just as fast. Happy experimenting!
Storage & Reheating
These pumpkin oatmeal cream pies are dangerously easy to eat all at once, but if you somehow have leftovers (hero!), here’s how to keep them fresh:
Room temp: Store assembled pies in an airtight container with parchment between layers for up to 3 days. The cookies stay soft, and the frosting gets even better as the flavors meld. Just hide them from snackers!
Freezer magic: Freeze unfrosted cookies for 3 months—thaw at room temp before frosting. Already assembled? Wrap each pie in plastic wrap, then freeze in a ziplock. They’ll keep for 1 month (but let’s be real, they won’t last that long). Thaw overnight in the fridge or 30 minutes on the counter.
Pro tip: The frosting firms up when chilled, so fridge storage gives you a cooler, almost ice cream sandwich vibe – my kids’ favorite way to eat them!
Nutritional Information
Okay, let’s talk numbers – because even though these pumpkin oatmeal cream pies taste like pure indulgence, it’s nice to know what you’re biting into! Keep in mind these are estimates (your exact spice blend or pumpkin brand might tweak things slightly). Here’s the scoop per cream pie:
- Calories: 320
- Sugar: 25g (mostly from that dreamy frosting, obviously)
- Sodium: 180mg
- Fat: 14g (8g saturated – thank you, glorious butter)
- Carbs: 45g (with 2g fiber from those hearty oats)
- Protein: 3g (blame the egg yolk and oats)
Remember, these values can change based on your ingredients – like if you go heavy on the frosting (I won’t tell) or use low-fat cream cheese (but why would you?). My philosophy? One bite of these autumnal delights is worth every gram of joy they contain. Everything in moderation – including moderation!
Frequently Asked Questions
After baking these pumpkin oatmeal cream pies for years (and fielding texts from friends mid-baking panic), I’ve answered every question imaginable. Here are the big ones that’ll save you stress:
Can I use quick oats instead of old-fashioned?
Yes, but the texture changes! Quick oats make softer, less chewy cookies. If that’s all you have, use 2 cups (170g) instead of 2 ¼ cups since they absorb more moisture. For best results, stick with old-fashioned – their heartiness holds up against the pumpkin.
Help! My frosting is too runny. How do I fix it?
Don’t panic – I’ve been there. Chill it for 15 minutes first (warm butter is usually the culprit). Still too soft? Add more powdered sugar, 2 tablespoons at a time. If it’s really loose, beat in a teaspoon of cornstarch as a last resort. Next time, let your brown butter cool until it’s the texture of softened butter before making frosting.
Can I skip blotting the pumpkin puree?
I wouldn’t! That extra moisture makes cookies spread into pancake-thin disappointments. No paper towels? Spread the puree on a plate and let it sit for 30 minutes, then tilt to drain liquid. Your cookies will thank you with perfect chewiness.
Why chill the dough twice?
First chill (after browning butter): lets it solidify for proper creaming. Second chill (after mixing dough): allows oats to hydrate and prevents overspreading. Think of it as the difference between a rushed cookie and a masterpiece. Worth the wait!
Can I freeze the dough for later?
Absolutely! Scoop dough balls onto a tray, freeze solid (1 hour), then transfer to a bag for up to 3 months. Bake straight from frozen – just add 1-2 extra minutes. Perfect for sudden pumpkin spice cravings (we’ve all been there).
Final Thoughts
There you have it—my all-time favorite fall treat that never fails to make my kitchen smell like happiness! These pumpkin oatmeal cream pies are the perfect blend of cozy and indulgent, with that dreamy maple brown butter frosting that’ll have you licking the bowl (and maybe your fingers too).
I’d love to hear how yours turn out—did you add any fun twists? Maybe a sprinkle of sea salt or some toasted pecans? Drop a comment below or tag me on social media with your creations. Nothing makes me happier than seeing your cookie masterpieces!
And hey—if this recipe becomes your new go-to fall tradition like it is for my family, do me a favor and pass it along to a friend who needs a little pumpkin spice joy in their life. Happy baking, friends! May your cookies be chewy, your frosting fluffy, and your autumn full of sweet moments.
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Pumpkin Oatmeal Cream Pies: 5 Secrets to Fall’s Best Cookie
Pumpkin Oatmeal Cream Pies are a delicious fall treat combining spiced pumpkin oatmeal cookies with a rich maple brown butter cream cheese frosting.
- Total Time: 2 hours 42 minutes
- Yield: 12 cream pies 1x
Ingredients
- Pumpkin Oatmeal Cookies:
- 20 tbsp (283g) unsalted butter (browned, reduced, and cooled)
- 1 ½ c (180g) all-purpose flour
- 1 tbsp chai spice blend or pumpkin spice blend
- 1 tsp (5g) baking soda
- ½ tsp salt
- ¾ c (150g) light brown sugar
- ¾ c (150g) granulated sugar
- 1 large egg yolk (18g, room temperature)
- 1 c (230g) pumpkin puree (blotted)
- 2 tsp (10ml) vanilla extract
- 2 ¼ c (191g) old-fashioned rolled oats
- Maple Brown Butter Cream Cheese Frosting:
- 10 tbsp (141g) unsalted butter (browned, reduced, and cooled to a solid room temperature)
- 4 oz. (113g) cream cheese (softened to room temperature)
- 2 ½ c (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
- Brown butter 1-2 hours before starting; let it cool until softened.
- Blot pumpkin puree with paper towels to remove excess moisture.
- Whisk together flour, spice blend, baking soda, and salt.
- Cream brown butter and sugars. Add egg yolk, pumpkin, and vanilla, mixing well.
- Combine dry ingredients, then stir in oats. Chill dough for 1-2 hours or overnight.
- Preheat oven to 375°F (190°C). Scoop dough onto a lined baking sheet and bake for 10-12 minutes.
- Cool cookies for 10 minutes on the sheet, then transfer to a rack.
- For frosting, cream cooled brown butter with cream cheese. Gradually add powdered sugar, then extracts, cinnamon, salt, and milk.
- Spread frosting on one cookie and sandwich with another.
Notes
- Chilling the dough improves flavor and texture.
- Blotting pumpkin prevents soggy cookies.
- Maple extract enhances the frosting but is optional.
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cream pie
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
