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Pumpkin Oatmeal Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/pumpkin-oatmeal-recipe/