Description
Indulge in the delightful taste of fall with these pumpkin oatmeal cream pies! This charming twist on a childhood favorite features spiced pumpkin oatmeal cookies, perfectly chewy and filled with a luscious maple cream cheese buttercream. These cream pies are ideal for gatherings, cozy nights at home, or simply as a sweet treat to enjoy anytime. Each bite offers a warm and nostalgic flavor that captures the essence of autumn, making them a must-try dessert for the season.
Ingredients
Scale
- 20 tbsp (283g) unsalted butter, browned and reduced down to 1 c (226g) cooled to softened but still cold
- 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, room temperature
- 1 c (230g) pumpkin puree, blotted
- 2 tsp (10ml) vanilla extract
- 2 1/4 c (191g) old-fashioned rolled oats
- 10 tbsp (141g) unsalted butter, browned, reduced down to 8 tbsp (1/2 c, 113g), cooled to solid room temperature texture
- 4 oz. (113g) cream cheese, softened to room temperature
- 2 1/2 c (280g) powdered sugar, sifted
- 1 tsp (5ml) vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp maple extract, optional for maple flavor
- 1/4 tsp salt
- 1-3 tbsp (15-45 ml) milk, as needed
Instructions
- Preheat your oven to 350°F (175°C). Gather and measure all ingredients.
- In a stand mixer, cream together browned butter, light brown sugar, and granulated sugar until fluffy. Mix in egg yolk, vanilla extract, and pumpkin puree.
- In another bowl, whisk together flour, chai spice blend, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined; fold in rolled oats.
- Line baking sheets with parchment paper and scoop tablespoon-sized portions of dough onto them. Bake for 10 minutes or until edges are golden. Cool completely on wire racks.
- For the filling, beat browned butter and cream cheese until smooth; gradually add powdered sugar along with vanilla extract and cinnamon. Adjust consistency with milk if needed.
- Spread or pipe cream cheese filling onto half of the cooled cookies and sandwich with remaining cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich (50g)
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg