Welcome the Flavors of Pumpkin Oatmeal Cream Pies Recipe
There’s an undeniable charm in combining the cozy warmth of pumpkin and the hearty texture of oatmeal into a dreamy cream pie. This Pumpkin Oatmeal Cream Pies Recipe is one of those sweet treats that go beyond ordinary cookies—it’s like autumn wrapped in a golden, spiced hug. Whenever I bring these to family gatherings or whip them up on busy weeknights, everyone’s eyes light up before they even take a bite.
You’ll enjoy the way the soft, chewy oatmeal cookies cradle a luscious brown butter cream cheese filling, balancing spice, sweetness, and just a hint of flaky sea salt on top. Whether you’re welcoming friends for coffee or craving a comforting dessert after dinner, these cream pies make every moment a little more special—and honestly, I can’t get enough of them.
Daisy’s Top Tips
- Flavor Builder: Toast your oats lightly before mixing to deepen the nutty flavor.
- Texture Magic: Blotting the pumpkin puree is key to avoiding soggy cookies—don’t skip this step!
- Budget Friendly: Use store-brand spices or bulk buys to keep costs down without sacrificing taste.
- Time Saver: Chill the brown butter before mixing for the fluffiest creamy filling.
Market Basket & Pantry Picks
When gathering ingredients for this Pumpkin Oatmeal Cream Pies Recipe, freshness and quality do matter but you don’t have to break the bank. I always suggest checking your pantry first; you might be surprised how many staples you already have on hand. For pumpkin puree, opt for plain canned pumpkin—no pie filling with added sugar needed here, since the spices in the dough do all the heavy lifting.
- All-purpose flour: The base for a tender but sturdy cookie.
- Baking soda: For lift and that perfect cookie rise.
- Ground cinnamon, ginger, nutmeg, cloves: Key warming spices that define fall.
- Kosher salt: Balances sweetness and enhances flavors.
- Unsalted butter: Room temperature for dough; also used for browning in the filling.
- Light brown sugar & granulated sugar: Brings caramel notes and sweetness complexity.
- Pumpkin puree: Adds moistness and rich autumn flavor.
- Egg yolk: Adds richness and chew.
- Vanilla extract: A must for deep flavor layers.
- Old-fashioned oats: The star for texture and heartiness.
- Flaky sea salt (optional): A sprinkle on baked cookies elevates taste.
- Full-fat cream cheese: For creamy, smooth filling.
- Confectioner’s sugar: Sweetens the frosting perfectly.
Smart Shopping Ideas
Fresh spices make a huge difference—if yours are older than six months, consider buying small jars at the store or even from a bulk bin so they stay fragrant. Look for cream cheese in brick style rather than tubs for better texture in your filling. When picking oats, old-fashioned rolled oats give that perfect chewy bite versus quick oats, which can turn mushy. And if you spot flaky sea salt, grab it! That little sprinkle bursts big flavor.
Cook Pumpkin Oatmeal Cream Pies Recipe Step by Step
Ready to bake? This Pumpkin Oatmeal Cream Pies Recipe unfolds beautifully in stages, and I promise it’s easier than it looks. Just follow along with these step-by-step instructions and keep an eye (and nose!) on the flavorful progress. Soon, your kitchen will be filled with that bubbly, spiced aroma that screams cozy comfort.
- Preheat and prep: Warm your oven to 350°F and line a baking sheet with parchment paper or a Silpat mat to keep those cookies from sticking and for easy cleanup.
- Mix dry ingredients: Whisk together all-purpose flour, baking soda, cinnamon, salt, ginger, nutmeg, and cloves in a bowl; this forms the fragrant spice base.
- Cream butter and sugars: Using a mixer, beat the unsalted butter with brown and granulated sugars until creamy and dreamy. Scrape down the bowl to blend everything evenly.
- Blot pumpkin: Here’s a crucial trick: place pumpkin puree onto paper towels and gently blot 5-6 times to remove excess moisture—this prevents soggy cookies later.
- Combine wet to dry: Add the blotted pumpkin, egg yolk, and vanilla to your creamed butter-sugar mix, beating until smooth. Slowly add in the dry ingredients on low speed, just until combined. Then fold in the oats gently.
- Drop the dough: Scoop about 1.5 tablespoons of dough per cookie onto the baking sheet. Leave around 2 inches between each because they’ll spread into perfect golden discs.
- Bake cookies: Pop them into the oven for 12-14 minutes until edges set but centers stay soft. Immediately sprinkle with flaky sea salt if you like that sweet-savory contrast.
- Cool cookies: Let them rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make brown butter frosting: Melt butter in a saucepan over medium heat, stirring often. Watch closely as it foams, smells nutty, and turns golden brown (this takes 5-7 minutes). Scrape into a bowl, chill for 30 minutes until mostly solid but still soft.
- Mix filling: Beat cooled brown butter with softened cream cheese until silky. Add vanilla and salt, then gradually blend in confectioner’s sugar (about ¾ cup at a time), scraping the bowl to keep it smooth and creamy.
- Assemble cream pies: Spread or pipe the luscious filling on the flat side of half the cookies. Top with the remaining cookies to create sandwich-style cream pies. You may have extra frosting—lucky you!
Serving the Dish with Flair
Once assembled, these Pumpkin Oatmeal Cream Pies feel almost too good to share—but share you must! I love arranging them on a pretty platter with a few autumn leaves or pumpkin accents for an inviting fall centerpiece. They’re fantastic warm with a cup of spiced tea or chilled alongside your favorite latte. Serve with a smile and watch everyone reach for seconds.
Serve It Up Right
- Perfect Pairings: Offer these cream pies alongside warm apple cider or a chilled chai latte for a match made in fall flavor heaven.
- Plating Magic: Stack them on a tiered stand or use parchment paper doilies for a charming French patisserie vibe.
- Leftover Love: Keep cream pies refrigerated in an airtight container to maintain the luscious filling and chewy cookies up to 4 days.
- Occasion Twist: Add a drizzle of dark chocolate or sprinkle crushed candied pecans on top for festive holiday flair.
Fun Variations with Pumpkin Oatmeal Cream Pies Recipe
- Add toasted pecans or walnuts to the cookie dough for a nutty crunch.
- Swap the brown butter in the filling for browned coconut oil for a tropical twist.
- Mix in a pinch of cayenne pepper into the spices for a subtle warming kick.
- Use maple syrup in place of granulated sugar for deeper autumnal sweetness.
- For a vegan version, substitute vegan butter and cream cheese alternatives.
- Top assembled cream pies with a sprinkle of cinnamon sugar for extra sparkle.
Make-Ahead & Storage Tips
- Refrigerate: Store cream pies in an airtight container in the fridge for up to 4 days to keep the cream cheese filling fresh.
- Freeze: Freeze assembled pies wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.
- Reheat: Bring to room temperature before enjoying; avoid microwaving to preserve texture of the cookies and filling.
- Prep Ahead: Bake cookies and make filling up to a day in advance, then assemble just before serving to keep cookies crisp and filling fluffy.
Pumpkin Oatmeal Cream Pies Recipe FAQs
Q: Can I use canned pumpkin pie filling instead of plain pumpkin puree?A: It’s best to use plain pumpkin puree without added sugars or spices to control the flavor and texture perfectly in this recipe.
Q: How can I make these gluten-free?
A: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your oats are certified gluten-free too.
Q: Why do we blot the pumpkin puree?
A: Pumpkin is naturally moist, which can make cookies soggy. Blotting removes excess water for a better cookie texture.
Q: Can I make the filling without brown butter?
A: Yes! While browned butter adds a delicious nutty note, softened unsalted butter works fine if you’re short on time.
Q: How long do these cream pies last?
A: Stored refrigerated in an airtight container, they remain fresh and tasty for about 4 days.
Pumpkin Oatmeal Cream Pies Recipe
Pumpkin Oatmeal Cream Pies combine soft, spiced pumpkin oatmeal cookies with a rich and nutty brown butter cream cheese filling. These delightful sandwich cookies feature warm autumn flavors and a creamy texture, perfect for seasonal treats or festive gatherings.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: About 24 cookies (12 cream pies)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 3/4 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 cup pure pumpkin puree
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 3/4 cups old-fashioned oats
- Flaky sea salt, for sprinkling, optional
For the brown butter cream cheese filling:
- 1/2 cup unsalted butter
- 8 oz full-fat brick-style cream cheese, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 cups confectioner’s sugar
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a Silpat baking mat and set it aside to prepare for baking the cookies.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, kosher salt, ground ginger, ground nutmeg, and ground cloves until evenly combined. Set the mixture aside.
- Cream butter and sugars: Using a stand or hand mixer, beat the unsalted butter, light brown sugar, and granulated sugar together until the mixture is creamy and smooth. Scrape down the bowl sides as needed for even mixing.
- Prepare pumpkin: Place pumpkin puree on paper towels to blot excess moisture by pressing gently 5 or 6 times, making sure the pumpkin is not too wet for the dough.
- Add pumpkin and wet ingredients: Add the blotted pumpkin puree, egg yolk, and vanilla extract to the butter-sugar mixture. Beat until fully combined and smooth.
- Combine wet and dry ingredients: With the mixer on low speed, gradually add the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Then stir in the old-fashioned oats by hand or mixer on low speed.
- Shape cookies: Using a cookie scoop, drop about 1.5 tablespoons of dough per cookie onto the prepared baking sheet. Leave about 2 inches of space between cookies to allow for spreading during baking.
- Bake the cookies: Bake in the preheated oven for 12 to 14 minutes, or until the edges are set but the centers remain soft. Remove from oven and optionally sprinkle with flaky sea salt while still warm.
- Cool cookies: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make brown butter: In a medium saucepan over medium heat, melt the butter, stirring frequently until it foams, turns a nutty golden brown and emits a fragrant aroma, about 5 to 7 minutes. Immediately scrape into a bowl and refrigerate for 30 minutes until mostly solid but still soft at room temperature.
- Prepare cream cheese filling: Using a stand mixer, beat the cooled brown butter and cream cheese together until smooth. Add vanilla extract and salt, mixing until combined.
- Add confectioner’s sugar: Gradually add confectioner’s sugar in approximately 3/4 cup increments, mixing well after each addition until the filling is smooth and well incorporated. Scrape down the bowl sides as needed.
- Assemble the cream pies: Pipe or spread the filling evenly onto the flat side of half the cooled cookies. Sandwich the remaining cookies on top. You may have a little filling leftover.
Notes
- Blotting the pumpkin puree is essential to prevent excess moisture in cookie dough, which helps maintain proper texture.
- Sprinkling flaky sea salt on the cookies after baking enhances their flavor by balancing the sweetness.
- Make sure the brown butter is cooled but still soft before mixing with the cream cheese to achieve a smooth filling.
- Store assembled cream pies in an airtight container in the refrigerator for up to 3-4 days.
- Allow refrigerated fillings to come to room temperature before serving for best texture and flavor.
