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Pumpkin Oatmeal Cream Pies

pumpkin oatmeal cream pies
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Indulge in the fall flavors of these pumpkin oatmeal cream pies, a delightful twist on a nostalgic treat. Each bite features spiced, chewy pumpkin oatmeal cookies that are perfectly sandwiched around a rich maple cream cheese buttercream filling. Ideal for cozy evenings or festive gatherings, these pies bring warmth and joy to any occasion. With their unique flavor profile and satisfying texture, they are sure to become a seasonal favorite. Easy to make and perfect for sharing, you can enjoy them at parties, brunches, or as a sweet afternoon snack.

Ingredients

Scale
  • 20 tbsp (283g) unsalted butter
  • 1 1/2 c (180g) all-purpose flour
  • 1 tbsp chai spice blend or pumpkin spice blend
  • 1 tsp (5g) baking soda
  • 1/2 tsp salt
  • 3/4 c (150g) light brown sugar
  • 3/4 c (150g) granulated sugar
  • 1 (18g) large egg yolk
  • 1 c (230g) pumpkin puree
  • 2 tsp (10ml) vanilla extract
  • 2 1/4 c (191g) old-fashioned rolled oats
  • 10 tbsp (141g) unsalted butter
  • 4 oz. (113g) cream cheese
  • 2 1/2 c (280g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp maple extract
  • 1/4 tsp salt
  • 1–3 tbsp (15–45 ml) milk

Instructions

  1. Preheat oven to 350°F (175°C). In a bowl, mix cooled browned butter with both sugars until well combined.
  2. In another bowl, whisk together flour, spice blend, baking soda, and salt.
  3. Add egg yolk, pumpkin puree, and vanilla to the butter-sugar mixture; mix until smooth. Gradually incorporate dry ingredients.
  4. Fold in oats until evenly mixed.
  5. Scoop tablespoon-sized portions onto parchment-lined baking sheets. Bake for about 10 minutes until lightly golden. Cool completely.
  6. For the buttercream: Beat browned butter and cream cheese until smooth; gradually add powdered sugar and remaining ingredients until creamy.
  7. Spread buttercream on half of the cookies and sandwich with the remaining.

Nutrition

Find it online: https://teffrecipes.com/pumpkin-oatmeal-cream-pies/

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