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Pumpkin Oatmeal Cream Pies

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These chewy pumpkin cookies are cozy little oatmeal based sandwich cookies held together by a nutty, buttery maple cream cheese filling. They are the perfect cookie for pumpkin and non pumpkin lovers alike!

Ingredients

Scale
  • 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)

Instructions

  1. Brown the butter for the cookies (and filling, if making) ahead of time. Place in the fridge to solidify before proceeding. Let it soften to room temperature.
  2. Line a wide, shallow bowl with 2-3 paper towels. Place the pumpkin puree on top of the paper towels to absorb excess water. Let sit for a few minutes, then squeeze/press out excess moisture. Set aside.
  3. In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, pumpkin spice, and old fashioned oats. Set aside.
  4. In a separate large mixing bowl, cream together the browned butter, brown sugar, and granulated sugar until well combined. Add the egg yolk, squeezed dry pumpkin puree, and vanilla extract. Mix until smooth.
  5. Add the dry ingredients to the wet ingredients, stirring until just combined. Cover the dough and chill for 1 hour (or up to overnight).
  6. Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  7. Scoop cookie dough, about 1.5 tbsp each, and place onto baking sheets about 2 inches apart. Bake 10-12 minutes, until edges are set but centers are still soft. Let cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  8. For Maple Cream Cheese Filling: In a medium bowl, cream together browned & cooled butter with room temperature cream cheese until creamy and well combined. Mix in vanilla bean paste (or extract), maple extract, salt, cinnamon, and powdered sugar. Mix until smooth and fluffy. Add more powdered sugar if a stiffer filling is desired.
  9. To assemble: Once cookies are completely cool, spread or pipe the desired amount of filling on the bottom of one cookie and top with another cookie. Gently press to sandwich together.

Notes

Use a high-quality pure maple extract for best flavor. For stiffer filling, add more powdered sugar as needed. Cookies can be assembled and stored airtight in the fridge for up to 5 days. For longer storage, freeze assembled pies.

Nutrition

Find it online: https://www.delicetreats.com/pumpkin-oatmeal-cream-pies-recipe/