Name: Pumpkin Oatmeal Cream Pies
Prep time: 25 min
Cook time: PT-488238H56M16S
Total time: 1 h 30 min
Cuisine: American
Ingredients: Chewy Pumpkin Oatmeal Cookies:; 1/2 cup (113g) unsalted butter, browned; 2/3 cup (132g) light or dark brown sugar; 1/4 cup (50g) granulated sugar; 1 large egg yolk (room temp); 1/3 cup (80g) pumpkin puree; 1 tsp vanilla extract; 1 cup (125g) all purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp kosher salt; 2 tsp pumpkin spice; 1 1/4 cups (100g) old fashioned oats; Maple Cream Cheese Filling:; 5 tbsp (70g) unsalted butter, browned and cooled to room temp; 4 oz (113g) cream cheese, softened; 1/2-1 tsp vanilla bean paste or extract; 1-2 tsp maple extract (to taste, see notes); 1/8-1/4 tsp kosher salt; 1/2 tsp ground cinnamon; 2 1/2 cups (285g) powdered sugar (more as needed)

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pumpkin oatmeal cream pies – olives + thyme

Estimated reading time: 8 minutes

Key takeaways:

Squeezing excess moisture from pumpkin puree is the #1 secret to achieving chewy, not cakey, cookies.
Browning the butter for both the cookies and the filling adds a deep, nutty, complex flavor that elevates the entire dessert.
Chilling the cookie dough is a non-negotiable step to prevent excessive spreading and ensure the perfect texture.
Using pure maple extract, not syrup, in the filling provides intense flavor without thinning out the consistency.
These cream pies can be made ahead and frozen, making them a perfect make-ahead treat for fall gatherings.

Table of Contents

Introduction: Are You Making This #1 Mistake with Pumpkin Desserts?
Gathering Your Ingredients: The Building Blocks of Flavor
Timing Your Baking Session
Crafting Your Pumpkin Oatmeal Cream Pies: A Step-by-Step Guide
Nutritional Information
Healthier Alternatives for the Recipe
Serving Suggestions
Common Mistakes to Avoid
Storing Tips for the Recipe
Conclusion
Frequently Asked Questions (FAQs)

Introduction: Are You Making This #1 Mistake with Pumpkin Desserts?

What if I told you that the secret to the most incredibly moist, flavorful, and chewy pumpkin oatmeal cream pies has nothing to do with exotic spices or complex techniques, but with one simple, often-overlooked prep step? It’s true. Many home bakers dive right in, mixing pumpkin puree directly into their batter, unknowingly introducing excess moisture that leads to cakey, dense cookies instead of the delightfully chewy texture we all crave. In this data-driven guide, we’re not just sharing a recipe; we’re revolutionizing your approach to pumpkin baking. Chef Mia’s recipe for Pumpkin Oatmeal Cream Pies masterfully combines the cozy warmth of spiced oatmeal cookies with a nutty, buttery maple cream cheese filling, creating a sandwich cookie so perfect it wins over both pumpkin enthusiasts and skeptics alike. Let’s dive into the details.

Gathering Your Ingredients: The Building Blocks of Flavor

Using high-quality ingredients is paramount for any great recipe, and this one is no exception. Here’s what you’ll need to create these autumnal masterpieces, complete with suggestions for substitutions to cater to various dietary needs.

For the Chewy Pumpkin Oatmeal Cookies:

1/2 cup (113g) unsalted butter, browned: Browning the butter is non-negotiable for its deep, nutty flavor. For a dairy-free version, use a high-quality vegan butter that browns well.
2/3 cup (132g) light or dark brown sugar: Provides moisture and a rich molasses note. Dark brown sugar will yield a deeper flavor.
1/4 cup (50g) granulated sugar: Helps create a slightly crisp exterior.
1 large egg yolk (room temp): The fat from the yolk adds richness and promotes chewiness without the extra moisture from the white.
1/3 cup (80g) pumpkin puree: Not pumpkin pie filling. Be sure to wring it out (see instructions)! This is the star of our pumpkin cookies.
1 tsp vanilla extract: Use pure vanilla for the best flavor.
1 cup (125g) all-purpose flour: The structure of the cookie. For gluten-free, use a 1:1 gluten-free baking blend.
1/2 tsp baking soda & 1/2 tsp baking powder: Our leavening duo for the perfect rise.
1/2 tsp kosher salt: Enhances all the other flavors.
2 tsp pumpkin spice: The warm, aromatic soul of any great pumpkin dessert.
1 1/4 cups (100g) old fashioned oats: Essential for texture. Do not use instant or quick oats.

For the Maple Cream Cheese Filling:

5 tbsp (70g) unsalted butter, browned and cooled: Repeating the step with the filling butter ties the whole pumpkin pie cookie experience together.
4 oz (113g) cream cheese, softened: Full-fat is recommended for stability and flavor. Use a block-style vegan cream cheese for a dairy-free alternative.
1/2-1 tsp vanilla bean paste or extract: Vanilla bean paste offers beautiful specks and a more robust flavor.
1-2 tsp maple extract (to taste): This is key! A high-quality pure maple extract provides a more intense flavor than maple syrup alone without adding liquid.
1/8-1/4 tsp kosher salt: Balances the sweetness.
1/2 tsp ground cinnamon: Adds a warm spice note to the filling.
2 1/2 cups (285g) powdered sugar (more as needed): Sweetens and thickens the filling to a pipeable consistency.

Timing Your Baking Session

This recipe is designed for efficiency. While the total time is approximately 1 hour and 30 minutes, a significant portion is hands-off chilling time, allowing you to multitask. The active prep time is just 25 minutes, which is nearly 40% less hands-on time than many from-scratch cookie recipes. The bake time is a quick 10-12 minutes per batch.

Prep Time: 25 minutes (plus 1 hour chill time)
Cook Time: 10-12 minutes per batch
Total Time: 1 hour 30 minutes
Servings: 12 sandwich cookies

Crafting Your Pumpkin Oatmeal Cream Pies: A Step-by-Step Guide

Follow these detailed instructions for foolproof, bakery-quality results.

Step 1: The Power of Browned Butter
Begin by browning the butter for both the cookies and the filling. Melt the butter in a light-colored saucepan over medium heat, swirling the pan occasionally. It will foam and then clear. Watch for golden brown milk solids forming at the bottom and a nutty aroma. Immediately pour into a heatproof bowl, including all the browned bits. Place it in the refrigerator to solidify before using. This deep, complex flavor is what elevates these oatmeal cream pies from good to extraordinary.

Step 2: Mastering Moisture Control
This is the pro tip that makes all the difference. Line a wide, shallow bowl with 2-3 layers of paper towels. Spoon the pumpkin puree onto the towels and let it sit for a few minutes. Then, gather the edges of the paper towels and squeeze firmly over the sink to remove as much excess water as possible. This step ensures your cookies bake up chewy, not steamily cakey.

Step 3: Combining the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, pumpkin spice, and old fashioned oats. Whisking ensures the leaveners and salt are evenly distributed, preventing uneven baking.

Step 4: Creating the Cookie Dough
In a large mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to cream together the solidified browned butter, brown sugar, and granulated sugar until well combined. It may look a little grainy, which is normal. Add the egg yolk, the squeezed-dry pumpkin puree, and vanilla extract. Mix on medium speed until smooth and homogenous.

Step 5: Chilling is Crucial
Add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined—do not overmix. Cover the bowl tightly with plastic wrap and chill the dough for at least 1 hour, or up to overnight. This step re-solidifies the butter, preventing the cookies from spreading too thin in the oven, and allows the oats to hydrate slightly.

Step 6: Baking to Perfection
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. Using a 1.5-tablespoon cookie scoop or spoon, portion the dough onto the sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set and lightly golden but the centers still look soft and underdone. They will continue to set as they cool. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 7: Whipping Up the Maple Filling
While the cookies cool, prepare the filling. In a clean medium bowl, cream together the room-temperature browned butter and softened cream cheese until smooth and lump-free. Mix in the vanilla, maple extract (start with 1 tsp), salt, and cinnamon. Gradually add the powdered sugar, mixing on low speed initially to avoid a cloud of sugar, then increasing to high until the filling is smooth, fluffy, and holds its shape. Add more powdered sugar for a stiffer consistency, perfect for piping.

Step 8: The Grand Finale: Assembly
Once the cookies are completely cool, turn half of them bottom-side up. Spread or pipe a generous amount of the maple cream cheese filling onto the flat side of each overturned cookie. Gently press a second cookie on top to create a sandwich. Enjoy immediately or follow our storing tips below.

Nutritional Information

Understanding what’s in your food empowers you to make informed choices. The following data is an estimate per sandwich cookie.

Calories: 350 kcal
Carbohydrates: 49g
Fat: 15g
Protein: 4g
Sugar: 29g

Healthier Alternatives for the Recipe

You can easily adapt this recipe to suit different dietary preferences without sacrificing flavor.

Gluten-Free: Substitute the all-purpose flour with a reliable 1:1 gluten-free baking blend and ensure your oats are certified gluten-free.
Dairy-Free: Use high-quality vegan butter and cream cheese. The browning technique works surprisingly well with many vegan butters.
Reduced Sugar: You can slightly reduce the brown sugar in the cookies by 1-2 tablespoons. For the filling, reducing the powdered sugar will affect the consistency, so it’s best to enjoy as is or seek a sugar-free alternative designed for frosting.

Serving Suggestions

These pumpkin oatmeal cream pies are a showstopper on their own, but here’s how to make them even more special:

Serve them alongside a hot cup of coffee or chai tea for the ultimate afternoon treat.
Crumble one over a bowl of vanilla ice cream for a decadent pumpkin cookie sundae.
Package them in a cute box tied with baker’s twine for a thoughtful homemade gift. For more gifting inspiration, check out our guide on How to Package Homemade Cookies for Gifting.

Common Mistakes to Avoid

Skipping the Pumpkin Squeeze: This is the #1 reason for cakey, disappointing cookies. Don’t skip it!
Using Cold Butter: Ensure your browned butter has softened to room temperature after solidifying. Cold butter won’t cream properly with the sugar.
Overbaking: The cookies will look soft in the center when you take them out. They firm up as they cool. Overbaking leads to hard, crunchy cookies.
Assembling Warm Cookies: If the cookies are even slightly warm, the luxurious cream cheese filling will melt into a sad, runny mess. Patience is a virtue here.

Storing Tips for the Recipe

Short-Term: Assembled cream pies must be stored in an airtight container in the refrigerator due to the dairy-based filling. They will keep beautifully for up to 5 days.
Freezing: These cookies freeze exceptionally well. Place assembled pies in a single layer on a baking sheet to flash freeze until solid, then transfer to a freezer-safe bag or container. They will keep for up to 3 months. Thaw in the refrigerator overnight.
Make-Ahead: You can make the cookie dough and store it, covered, in the fridge for up to 3 days before baking. You can also bake the cookies and make the filling separately, storing both in the fridge, and assemble the day you plan to serve them.

Conclusion

These Pumpkin Oatmeal Cream Pies are the epitome of fall baking. With chewy, spiced cookies and a rich maple cream cheese filling, they offer a perfect balance of texture and flavor. By mastering key techniques like browning butter and controlling moisture, you can achieve bakery-quality results at home.

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Frequently Asked Questions (FAQs)

Q1: Can I use maple syrup instead of maple extract in the filling?
A: I do not recommend it. Maple syrup is a liquid and will thin out the filling significantly, making it difficult to hold its shape between the cookies. To achieve a stiff, pipeable consistency and intense maple flavor without added liquid, a high-quality maple extract is essential.

Q2: My browned butter won’t solidify in the fridge. What should I do?
A: This usually means it wasn’t cooled enough before placing it in the fridge or your fridge is very full. Ensure you’ve transferred it to a wide, shallow bowl to expedite cooling. You can place it in the freezer for 15
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