Pumpkin Oatmeal Cream Pies with Brown Butter Maple Frosting Recipe

If you’re on the hunt for a cozy, fall-inspired treat that’s equal parts nostalgic and a little bit fancy, you’ve got to try my Pumpkin Oatmeal Cream Pies with Brown Butter Maple Frosting Recipe. This is one of those recipes I came across after trying to elevate classic oatmeal cookies into something dreamy with a creamy center that’s bursting with fall flavors. The pumpkin adds moisture and warmth, the oats provide that perfect chewy texture, and then the brown butter maple frosting? Oh, it takes these cream pies to a whole new level of deliciousness. Stick with me here—I’m going to walk you through every step so you nail it on the first try.

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Ingredients You’ll Need

All these ingredients come together beautifully to create that perfect balance between autumn spices, creamy frosting, and the hearty chew of oatmeal. Plus, I’ve included some tips so you know exactly how to pick or prep each one for best results.

• Unsalted Butter: Browning the butter adds a deep, nutty flavor that’s utterly transformative—don’t skip this step!
• All-Purpose Flour: The base for the cookies, it gives structure without making them tough.
• Chai Spice Blend or Pumpkin Spice Blend: Use your favorite or make your own; spices bring out those cozy fall vibes.
• Baking Soda: Crucial for helping the cookies spread and rise just right.
• Salt: Enhances the sweetness and balances the flavor.
• Light Brown Sugar and Granulated Sugar: The brown sugar contributes moisture and chewiness, while granulated sugar adds crispness.
• Egg Yolk: Provides richness and binds everything together without adding too much moisture.
• Pumpkin Puree: Make sure to blot the excess water—that’s a game changer for cookie texture.
• Vanilla Extract: Classic flavor enhancer that ties it all together.
• Old Fashioned Rolled Oats: Gives the cookies their signature hearty and chewy bite.
• Cream Cheese: For the frosting, softened to room temperature for smooth whipping.
• Powdered Sugar: Sift it to prevent lumps and keep your frosting silky smooth.
• Ground Cinnamon & Maple Extract: Small touches that add depth and that unmistakable fall flavor.
• Milk: Adjusts frosting consistency so it spreads perfectly.

Variations

I love how versatile this Pumpkin Oatmeal Cream Pies with Brown Butter Maple Frosting Recipe is—feel free to customize and make it your own. Here are some ways I tweak it depending on the season or craving.

• Refined Sugar-Free Option: I swapped white and brown sugars for maple sugar one time and honestly loved the earthy sweetness it added.
• Spice Variations: You can amp up the chai spices or go heavier on pumpkin spice—both work beautifully depending on what’s in your spice cabinet.
• Frosting Flavor Boost: Sometimes I add a hint of bourbon or nutmeg to the frosting for a grown-up twist that wows guests.
• Gluten-Free Adaptation: Try a 1:1 gluten-free flour blend and use certified gluten-free oats for an equally delicious treat.

How to Make Pumpkin Oatmeal Cream Pies with Brown Butter Maple Frosting Recipe

Step 1: Brown the Butter – Your Flavor Foundation

Brown butter is where the magic starts. I like to do this ahead of time—either a day or a couple hours before making the cookies. Melt the unsalted butter in a heavy-bottomed saucepan over medium heat. You’ll see it foam, then small brown bits will start to form while a nutty aroma fills your kitchen. That’s your cue to get it off the heat and pour into a clean bowl to cool. Let it chill in the fridge until it firms up to the texture of softened butter. Trust me, this step really deepens the flavor in those cookies and frosting.

Step 2: Prep the Pumpkin Puree – Blotting is Key

Pumpkin can be watery, which throws off cookie texture. Lay paper towels in a shallow bowl, scoop your pumpkin puree onto it, and let it sit for a few minutes. Then, gently squeeze the pumpkin in the towels to remove extra water. You should end up with about 1 cup of pumpkin that’s perfect for mixing.

Step 3: Mix Dry Ingredients and Cream Brown Butter with Sugars

In a bowl, whisk together all-purpose flour, your chai or pumpkin spice blend, baking soda, and salt. In your mixer, beat the cooled brown butter with light brown sugar and granulated sugar until well combined and creamy—about 1-2 minutes. This step introduces air, helping the cookies be tender yet light.

Step 4: Add Egg Yolk, Pumpkin, and Vanilla, Then Stir in Dry Ingredients and Oats

Beat in the egg yolk, pumpkin puree, and vanilla on low speed just until combined. Then, fold in the dry ingredients gently—don’t overmix. Toss in those hearty rolled oats last, stirring just until everything comes together.

Step 5: Chill the Cookie Dough and Shape

This chilling step is crucial if you want chewy, flavorful cookies. Cover your dough and refrigerate it for at least 1-2 hours or overnight. When ready, scoop tablespoon-sized balls spaced well apart on parchment-lined sheets. You’ll see the cookies spread, so give them room to breathe.

Step 6: Bake, Shape, and Cool

Bake at 375°F (190°C) for 10-12 minutes until edges are golden but centers are just set. As soon as they come out, you can use a round cutter to nudge any imperfect edges into shape while still warm. Cool on the pan for 10 minutes and then transfer to a wire rack to cool completely before frosting.

Step 7: Make the Maple Brown Butter Cream Cheese Frosting

Use the same browning method for butter here. Once cooled and solidified to a softened butter texture, beat it with softened cream cheese until fluffy—about 4-5 minutes. Gradually add sifted powdered sugar, vanilla, cinnamon, optional maple extract, salt, and a splash of milk to get the perfect spreadable consistency. Beat on high until silky and light.

Step 8: Assemble Your Cream Pies

Using your favorite frosting tool—a small offset knife, spatula, or piping bag—add a generous dollop on the bottom side of one cookie, then sandwich with another cookie on top. Press gently, and there you have it: a dreamy pumpkin oatmeal cream pie you’ll want to hide from everyone.

How to Serve Pumpkin Oatmeal Cream Pies with Brown Butter Maple Frosting Recipe

Garnishes

I typically keep garnishes simple—a light dusting of cinnamon or a few pumpkin seeds pressed onto the frosting for texture and visual appeal. Occasionally, I sprinkle a touch of flaky sea salt on top to enhance the brown butter flavors. It’s a small step but adds a subtle complexity that guests love.

Side Dishes

Since these cream pies are pretty rich, I often serve them alongside a fresh apple cider or a hot cup of chai tea to complement the spices. For a party spread, light finger sandwiches or a cheese board with nuts and dried fruit creates a nice balance.

Creative Ways to Present

For holiday gatherings, I’ve used a decorative cake stand layered with parchment paper doilies to create an inviting display. Wrapping individual cream pies in wax paper tied with twine makes a charming, giftable treat. You can even pipe the frosting with star tips for a festive look that wows.

Make Ahead and Storage

Storing Leftovers

I store unfrosted cookies in an airtight container at room temperature, and they keep beautifully for several days. Once frosted, I wrap each cookie in wax paper—this prevents sticking—and then place them in a sealed container in the fridge. This method keeps them fresh and delicious up to a week.

Freezing

I’ve had great luck freezing the sandwich cookies after assembling. Wrap each cream pie tightly in plastic wrap and freeze in a single layer in a sealed container. When thawed at room temperature, the texture and flavors come back miles better than I expected. It’s perfect for prepping ahead of busy seasons.

Reheating

If you want to warm the cookies a bit, especially the unfrosted ones, a quick 15-second zap in the microwave works wonders. Avoid heating frosted cream pies directly—they may become too soft. Instead, let them come to room temperature out of the fridge for that perfect bite.

FAQs

Final Thoughts

I absolutely love how this Pumpkin Oatmeal Cream Pies with Brown Butter Maple Frosting Recipe turns out every single time—the balance of textures and the warmth of spices make it feel like a big hug in cookie form. When I first tried perfecting this recipe, the browning butter step was a game changer that I never want to skip. If you want to impress friends or just treat yourself to something special, give this recipe a go. You’ll find that once you make these, they’ll become a go-to fall favorite, just like they are in my house.

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