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Pumpkin Oatmeal Cream Pies

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Indulge in the delightful flavors of fall with these pumpkin oatmeal cream pies. Soft, spiced pumpkin oatmeal cookies sandwich a luscious maple-infused cream cheese buttercream, creating a nostalgic treat that’s perfect for any autumn gathering or cozy night in. The combination of chewy oats and creamy filling ensures that each bite is a celebration of seasonal warmth and comfort. Whether you’re hosting a festive party or simply craving a sweet afternoon snack, these pumpkin oatmeal cream pies are guaranteed to impress friends and family alike.

Ingredients

Scale
  • 20 tbsp (283g) unsalted butter
  • 1 1/2 c (180g) all-purpose flour
  • 1 tbsp chai spice blend or pumpkin spice blend
  • 1 tsp (5g) baking soda
  • 1/2 tsp salt
  • 3/4 c (150g) light brown sugar
  • 3/4 c (150g) granulated sugar
  • 1 (18g) large egg yolk
  • 1 c (230g) pumpkin puree
  • 2 tsp (10ml) vanilla extract
  • 2 1/4 c (191g) old fashioned rolled oats
  • 10 tbsp (141g) unsalted butter
  • 4 oz. (113g) cream cheese
  • 2 1/2 c (280g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp maple extract
  • 1/4 tsp salt
  • 13 tbsp (1545 ml) milk

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, combine browned butter with sugars until smooth. Mix in egg yolk, pumpkin puree, and vanilla extract.
  3. In another bowl, whisk together flour, chai spice blend, baking soda, and salt. Gradually add to wet mixture and stir in oats until fully combined.
  4. Drop spoonfuls of dough onto prepared sheets and bake for about 10 minutes until edges are golden. Cool briefly before transferring to wire racks.
  5. For the cream cheese buttercream, beat browned butter and cream cheese until creamy. Gradually add powdered sugar, vanilla extract, cinnamon, maple extract (if using), and salt until smooth; adjust with milk if needed.
  6. Assemble by spreading buttercream between two cooled cookies.

Nutrition

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