Pumpkin Oatmeal Cream Pies
Enjoy deliciously spiced pumpkin oatmeal cream pies filled with creamy buttercream! Try this fun twist on a classic treat today!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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, optional for maple flavor
- 1/4 tsp salt
- 1–3 tbsp (15–45 ml) milk, as needed
Instructions
- Gather and measure all ingredients.
- In a bowl, mix cooled browned butter with sugars, egg yolk, pumpkin puree, and vanilla until well combined.
- In another bowl, whisk together flour, spice blend, baking soda, and salt; then combine with wet ingredients along with oats until evenly mixed.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Drop tablespoons of dough onto sheets and bake for about 10 minutes until edges are golden.
- Allow cookies to cool before preparing the buttercream by mixing browned butter and cream cheese until smooth; slowly add powdered sugar and flavorings.
- Spread buttercream on one cookie and top with another to create sandwiches.
Nutrition
- Serving Size: 1 cookie sandwich (60g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://juliaflavors.com/pumpkin-oatmeal-cream-pies/