Pumpkin Oatmeal Recipe

Introduction

These oatmeal cream pies combine tender pumpkin-spiced cookies with a luscious maple brown butter cream cheese frosting. They’re chewy, flavorful, and perfect for autumn or any time you crave a cozy treat.

Ingredients

• 20 tbsp (283g) unsalted butter, browned and reduced to 1 cup (226g), cooled to softened but still cold
• 1 1/2 cups (180g) all-purpose flour
• 1 tbsp chai or pumpkin spice blend
• 1 tsp (5g) baking soda
• 1/2 tsp salt
• 3/4 cup (150g) light brown sugar
• 3/4 cup (150g) granulated sugar
• 1 large egg yolk (18g), room temperature
• 1 cup (230g) pumpkin puree, blotted
• 2 tsp (10ml) vanilla extract
• 2 1/4 cups (191g) old fashioned rolled oats
• 10 tbsp (141g) unsalted butter, browned and reduced to 8 tbsp (1/2 cup, 113g), cooled to solid room temperature
• 4 oz (113g) cream cheese, softened to room temperature
• 2 1/2 cups (280g) powdered sugar, sifted
• 1 tsp (5ml) vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp maple extract (optional)
• 1/4 tsp salt
• 1-3 tbsp (15-45ml) milk, as needed

Instructions

1. Step 1: Prepare brown butter for the cookies by melting 20 tbsp butter in a heavy-bottom saucepan over medium heat. Whisk continuously as it foams and brown bits appear. Remove from heat, pour into a bowl, cool 30 minutes at room temperature, then chill 60–90 minutes until it reaches a softened-solid texture similar to butter.
2. Step 2: Blot the pumpkin puree by placing it on paper towels to absorb excess water. Squeeze any additional moisture out so you have 1 cup (230g) of thick pumpkin puree.
3. Step 3: In a medium bowl, whisk together flour, spice blend, baking soda, and salt. Set aside.
4. Step 4: Cream the prepared brown butter with brown and granulated sugars on medium speed until well combined, about 1-2 minutes.
5. Step 5: Add the egg yolk, pumpkin puree, and vanilla extract. Beat on low speed for about 20 seconds until incorporated.
6. Step 6: Stir in the dry ingredients using the lowest mixer setting or a spoon until just combined, then fold in the oats.
7. Step 7: Cover the dough with plastic wrap and chill for at least 1-2 hours or up to overnight. This helps develop the chewy texture and flavor.
8. Step 8: Preheat oven to 375°F (190°C) about 20-30 minutes before baking. Line baking sheets with parchment paper.
9. Step 9: Scoop dough into 1 1/2-inch (40g) balls and place 3 inches apart on the baking sheet.
10. Step 10: Bake for 10-12 minutes until edges are golden and centers are slightly underbaked and puffed. Let cookies cool on the sheet on a rack for 10 minutes.
11. Step 11: While warm, use a biscuit cutter wider than the cookies to round edges if needed. After 10 minutes, transfer cookies to a rack to cool completely before frosting.
12. Step 12: For the frosting, brown 10 tbsp butter following the same method used for the cookies’ brown butter, then chill 1-2 hours until it reaches softened-solid texture.
13. Step 13: Beat cooled brown butter with cream cheese until creamy, about 4-5 minutes. Gradually add sifted powdered sugar, 1/2 cup at a time, beating well after each addition.
14. Step 14: Add vanilla extract, cinnamon, maple extract (if using), 1 tbsp milk, and salt. Beat on high until smooth and desired consistency. Add more milk 1 tbsp at a time if frosting is too thick.
15. Step 15: Spread or pipe frosting onto the flat side of one cookie. Sandwich with another cookie and gently press together. Repeat with remaining cookies.

Tips & Variations

• Brown butter ahead of time and chill it well for best texture and flavor.
• For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
• Sifting powdered sugar helps avoid lumps in the frosting.
• Use parchment paper or silicone mats to prevent sticking and easy cleanup.
• If you don’t have pumpkin, canned sweet potato puree can be a good substitute.

Storage

Store assembled oatmeal cream pies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for best flavor and texture. Unfrosted cookies can be frozen for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of browned butter?

Yes, but browning the butter adds a rich, nutty flavor that really enhances these cookies.

How do I blot the pumpkin puree?

Place the pumpkin puree on paper towels and cover with a few more layers. Let it drain for 15-30 minutes, then press gently to squeeze out extra moisture to avoid a soggy cookie dough.

Pumpkin Oatmeal Recipe

Print Recipe

★★★★★

4.9 from 91 reviews

Delicious homemade pumpkin oatmeal cream pies featuring soft and chewy pumpkin oat cookies sandwiched with a luscious maple brown butter cream cheese frosting. These spiced cookies are perfect for fall and bring a comforting, indulgent treat that’s easy to make and sure to impress.

• Author: liam
• Prep Time: 20 minutes (excluding chilling and cooling time)
• Cook Time: 12 minutes per batch
• Total Time: 3 hours (including chilling and cooling times)
• Yield: About 25 cream pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pumpkin Oatmeal Cookies

• 20 tbsp (283g) unsalted butter, browned and reduced down to 1 cup (226g), cooled to softened but still cold
• 1 1/2 cups (180g) all-purpose flour
• 1 tbsp chai spice blend or pumpkin spice blend
• 1 tsp (5g) baking soda
• 1/2 tsp salt
• 3/4 cup (150g) light brown sugar
• 3/4 cup (150g) granulated sugar
• 1 large egg yolk (18g), room temperature
• 1 cup (230g) pumpkin puree, blotted
• 2 tsp (10ml) vanilla extract
• 2 1/4 cups (191g) old fashioned rolled oats

For the Maple Brown Butter Cream Cheese Frosting

• 10 tbsp (141g) unsalted butter, browned and reduced down to 8 tbsp (1/2 cup, 113g), cooled to a solid room temperature texture
• 4 oz (113g) cream cheese, softened to room temperature
• 2 1/2 cups (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

1. Make Brown Butter for Cookies: Melt unsalted butter in a heavy bottom saucepan over medium heat. Once the butter starts to foam, whisk continuously until brown bits form and aroma develops. Remove from heat, pour into a clean bowl, cool for 30 minutes at room temperature, then refrigerate for 60-90 minutes until the butter solidifies but remains soft.
2. Prepare Pumpkin Puree: Lay 2-3 paper towels over a shallow bowl. Scoop out 15 oz canned pumpkin puree onto the towels to absorb excess moisture. Squeeze out excess water so you have 1 cup (230g) of thick pumpkin puree for use.
3. Mix Dry Ingredients: In a medium bowl, whisk together flour, chai or pumpkin spice blend, baking soda, and salt. Set aside.
4. Cream Butter and Sugars: Using a mixer on medium speed, cream the cooled browned butter with light brown sugar and granulated sugar until well combined, about 1-2 minutes.
5. Add Wet Ingredients: Beat in egg yolk, pumpkin puree, and vanilla extract on low speed for about 20 seconds each until combined.
6. Combine Wet and Dry Ingredients: On lowest mixer speed or by hand, fold the dry ingredients into the wet mixture until just combined. Stir in the rolled oats until evenly distributed and no dry flour remains.
7. Chill Dough: Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours or up to overnight. This chills the dough for better texture and flavor development. Remove the dough about 10 minutes before baking to soften slightly.
8. Preheat and Prepare Baking Sheet: Preheat oven to 375°F (190°C) for 20-30 minutes. Line a large baking sheet with parchment paper.
9. Scoop Cookies: Use a small or medium cookie scoop or tablespoon to portion dough into 1 1/2 inch (40g) balls. Place dough balls 3 inches apart on baking sheet allowing room for spreading.
10. Bake Cookies: Bake for 10-12 minutes at 375°F (190°C) until edges are golden brown and centers appear slightly underbaked and puffed.
11. Shape Cookies: Within 5 minutes of removing from oven, use a large biscuit cutter to gently shape cookies into rounds. After 10 minutes on baking sheet, transfer to cooling racks to cool completely.
12. Make Brown Butter for Frosting: While dough chills, prepare brown butter frosting the same way as for cookies: melt butter, brown it, cool at room temperature for 30 minutes, then refrigerate for 60-90 minutes until solid but softenable.
13. Prepare Frosting: Beat browned butter and softened cream cheese together for 4-5 minutes until creamy and smooth, scraping bowl sides as needed. Gradually add sifted powdered sugar in ½ cup increments, beating well after each addition. Once fully combined, add vanilla extract, cinnamon, maple extract (if using), 1 tbsp milk, and salt. Beat on high until smooth and fluffy. Add additional milk 1-2 tbsp if frosting is too thick.
14. Assemble Cream Pies: Using a small offset spatula, spoon or piping bag, spread desired amount of frosting onto the bottom of one cookie. Sandwich with a second cookie by pressing gently. Repeat with remaining cookies and frosting.
15. Serve and Enjoy: Enjoy the oatmeal cream pies fresh or store in an airtight container refrigerated for up to 3 days for best flavor and texture.

Notes

• Brown butter should be cooled and solid enough to cream properly but not rock hard.
• Blotting pumpkin puree removes excess water, crucial for chewy cookie texture.
• Chilling dough is essential for chewiness and flavor development.
• Use parchment paper for easy cleanup and to prevent sticking.
• Cookie shaping with a biscuit cutter immediately after baking gives a neat, uniform look.
• If no maple extract is available, omit from frosting or substitute with a drop of vanilla for subtle flavor.
• Cookies are best enjoyed within a few days; store leftovers in the refrigerator due to cream cheese frosting.

Keywords: oatmeal cream pies, pumpkin oatmeal cookies, maple brown butter frosting, fall desserts, pumpkin spice cookies, cream cheese frosting