OMG. We’re wrapping up AK Pumpkin Week with these pumpkin oatmeal cream pies with a luscious brown butter cream filling, they usually’re simply as dreamy as they sound.
I’ve had a lot enjoyable making sandwich cookies over the previous few years as a result of they’re just a bit one thing enjoyable and *further* through the fall & winter seasons. I imply, why have one cookie when you may have TWO sandwiched with a fluffy frosting? In case you love my Little Debras from The Bold Kitchen Cookbook, my Gingerbread Oatmeal Cream Pies, or my Peanut Butter Oatmeal Cream Pies, prepare for a pumpkin-spiced model that may knock your socks off.
The frosting for these pumpkin oatmeal cream pies simply so occurs to return from the unimaginable Tahini Pumpkin Cake in The Bold Kitchen Cookbook as effectively. Seize your copy HERE simply in time for the vacations — it makes the proper present and there are tons of recipes to your vacation menus!
Observe: Please observe the recipe precisely as written! There are a number of key directions to concentrate to when baking these cookies to make sure that you get the proper texture.
All the pieces you’ll have to make these pumpkin sandwich cookies
Wealthy brown butter, actual pumpkin puree, cozy spices, AND a brown butter filling? Oh yeah, these pumpkin oatmeal cream pies are magical. Right here’s what you’ll have to make them:
- Butter: we’re browning butter each for the cookies themselves and for the filling. I like to make use of salted butter for further taste.
- Pumpkin puree: you’ll add pumpkin puree proper to your cookie dough! You can too make your individual pumpkin puree with this tutorial.
- Sugar: these pumpkin sandwich cookies are sweetened with all darkish brown sugar. YUM.
- Egg: you’ll want 1 egg to assist the cookies bake correctly.
- Flour: we’re utilizing common all-purpose flour on this recipe.
- Oats: I really like the chewiness that quaint rolled oats add to cookies.
- Spices: get cozy with a mixture of cinnamon, nutmeg, floor ginger, and allspice.
- Baking staples: you’ll additionally want vanilla extract, baking soda, and salt.
- For the filling: we’re whipping collectively extra brown butter, cream cheese, powdered sugar, vanilla, and salt for the brown butter cream cheese filling.
Ingredient substitution FAQ
I do know I’ll get a number of questions on swaps for these pumpkin oatmeal cream pies:
- Can I make them gluten-free? I haven’t examined this recipe utilizing a gluten-free substitute, however if you happen to’d wish to attempt one, I counsel attempting a 1:1 gluten-free all-purpose flour rather than the common flour.
- Can I make them dairy-free? You should utilize a vegan/dairy-free butter within the cookie dough and within the frosting, plus a dairy-free cream cheese within the frosting. Please be aware that you just can’t brown dairy-free butter, so that you’ll merely soften it and observe the recipe as written.
- Can I make them vegan? I haven’t examined the cookies themselves with a flax egg, however let me know within the feedback if you happen to attempt it. Then make sure you observe the dairy-free notes above.
- Can I exploit mashed banana as a substitute of pumpkin? These are supposed to be pumpkin oatmeal cream pies with a number of pumpkin taste, so I didn’t check these utilizing mashed banana. Be at liberty to attempt my Salted Banana Chocolate Chunk Cookies as a substitute!
In search of a gluten-free model?
Strive my Wholesome Smooth Pumpkin Cookies with Salted Maple Frosting! You could possibly even double the frosting and sandwich it between two of the cookies.
Need to make common frosted pumpkin cookies?
You possibly can! Make each the pumpkin cookies and the frosting as directed, then cool and frost every cookie individually as a substitute of constructing the sandwiches.
In case you like a whole lot of frosting, be at liberty to double the frosting recipe and unfold on every cookie.
Find out how to brown butter
In case you haven’t observed, my love for brown butter runs deep, which is why we’re utilizing it within the cookies themselves AND within the cream cheese filling. Study precisely methods to brown butter with our tutorial right here, and get extra recipes utilizing brown butter right here!
Suggestions for good pumpkin oatmeal cream pies
- Measure the pumpkin. Sure, you’ll need to measure the pumpkin puree AFTER squeezing out the surplus moisture so that you just get the correct amount. You don’t have to do that for all baking recipes that use pumpkin, however it is rather necessary on this recipe.
- Cool fully. You’ll want to let your pumpkin cookies cool fully earlier than including the filling in order that the cream cheese frosting doesn’t soften between the cookies.
- Don’t overfill. Go away slightly edge across the cookies when including the frosting in order that it doesn’t leak out.
- Allow them to sit. The filling could have the most effective texture within the pumpkin sandwich cookies after the cookies sit at room temperature for 1 hour, so attempt to withstand biting into them till then!
Make them forward of time
In case you’d like to avoid wasting a little bit of time, you may make the dough and/or the filling for these pumpkin oatmeal cream pies forward of time!
- Make the dough: You possibly can refrigerate the dough (well-covered so it doesn’t dry out) for as much as 24 hours. Set out dough for Half-hour at room temp earlier than baking.
- Make the frosting: you may both absolutely make the cream cheese frosting as much as 24 hours forward of time and retailer it in an hermetic container within the fridge, OR you may simply brown the butter and retailer it within the fridge as a way to make the frosting the subsequent day. Let the complete batch of frosting or the chilled brown butter come to room temperature earlier than utilizing them. You’ll need to re-whip the frosting as effectively to get it good and fluffy.
Storing ideas
Retailer these pumpkin oatmeal cream pies in an hermetic container within the fridge for as much as 5 days. They’re scrumptious straight from the fridge or freezer!
Find out how to freeze these cookies
- To freeze with out the filling: In case you’d wish to freeze the cookie dough or the baked cookies with out the filling you may get all of my ideas & methods for freezing cookie dough and baked cookies right here!
- To freeze the cookies with the filling: place the oatmeal cream pies in a layer in a container and separate every layer with wax paper. Retailer them within the freezer for as much as 3 months. As soon as able to get pleasure from, take out cookies and thaw them at room temperature for Half-hour-1 hour, OR get pleasure from them straight from the freezer!
Instruments you’ll want
Get all of my kitchen necessities right here!
Extra pumpkin recipes you’ll love
Get all of my pumpkin recipes right here, and all of my cookie recipes right here!
I hope you like these brown butter oatmeal cream pies! In case you make them make sure you go away a remark and a ranking so I understand how you preferred them. Take pleasure in, xo!
The
Bold Kitchen
Cookbook
125 Ridiculously Good For You, Typically Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
Salted Brown Butter Pumpkin Oatmeal Cream Pies
Unbelievable oatmeal cream pies with a scrumptious fall twist! These pumpkin oatmeal cream pies are baked with wealthy brown butter and sandwiched with an irresistible brown butter cream cheese filling. Everybody will love these completely candy and spiced pumpkin sandwich cookies.
Components
- Moist components
- ½ cup (1 stick, 113g) salted butter
- ½ cup (120 grams) pumpkin puree**
- 1 cup (213g) darkish brown sugar
- 1 giant egg, at room temperature
- 1 teaspoon vanilla extract
- Dry components
- 1 cup plus 2 tablespoons (135g) all function flour
- ¾ cup (68g) old school rolled oats
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon floor ginger
- ½ teaspoon allspice
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- Filling
- 4 tablespoons (57 grams) salted butter, sliced
- 4 ounces (112 grams) cream cheese, softened
- 1 ½ cups (180 grams) powdered sugar
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Directions
-
Brown the butter: Soften the butter in a small saucepan over medium warmth. As soon as melted, whisk consistently; the butter will start to crackle, then foam. After a couple of minutes, the butter will start to show a golden amber colour. As quickly because the butter turns an amber brown and provides off a nutty aroma, 5 minutes whole, take away from the warmth and switch to the bowl of the electrical mixer to permit it to chill for five to 10 minutes. Ensure you scrape all of the yummy bits of brown butter from the pan into the bowl – that’s the place the flavour is! It’s best to find yourself with roughly 90g to 95g of brown butter.
-
Squeeze out pumpkin moisture: **Whereas the brown butter cools, measure out ½ cup (120g) pumpkin puree. Place the pumpkin puree in paper towels (I counsel utilizing a number of layers) or a clear dish towel and squeeze out ALL the surplus moisture, discarding the water. You may be left with roughly 70g to 75g of pumpkin puree (please measure this!).
-
Mix moist components: Add the pumpkin puree and brown sugar to the brown butter. Utilizing the paddle attachment, combine collectively on medium velocity till effectively mixed, 1 minute. Subsequent, add within the egg and vanilla and blend once more on medium velocity till easy and effectively mixed and combination resembles caramel, about 1 minute.
-
Combine collectively dry components: In a separate giant bowl, add the dry components: flour, oats, cinnamon, nutmeg, ginger, allspice, baking soda, and salt. Whisk collectively till mixed.
-
Add the dry components to the moist components and blend on medium-low velocity till simply mixed. Cowl the dough and place within the fridge for Half-hour whilst you preheat your oven.
-
Preheat the oven and relaxation the dough: Whereas the dough chills, preheat the oven to 350 levels F and line a big baking sheet with parchment paper.
-
Bake the cookies: After the dough rests, use your fingers or a tablespoon to seize 1 ½ tablespoons of dough and roll right into a ball. Place dough balls 2 inches aside on the ready pan and use your fingers or palm of your hand to flatten every ball to be ½ inch thick. Bake for 10 to 12 minutes. In case you like cookies with crispy edges, bake for about 12 minutes. In case you like softer cookies, bake for 10 minutes. Take away from the oven and funky the cookies on sheets for about 5 minutes then switch to a wire rack to chill fully. They may nonetheless stay mushy on the within. Repeat with remaining dough. Makes 20 cookies (or 10 cookie sandwiches).
-
Brown the butter for the frosting: Whereas the cookies bake and funky, you may make your brown butter frosting: Soften the 4 tablespoons of butter in a saucepan (you should utilize the identical pan you used initially) over medium warmth. As soon as melted, whisk consistently; the butter will start to crackle, then foam. After a couple of minutes, the butter will start to show a golden amber colour. As quickly because the butter turns brown and provides off a nutty aroma, 5 minutes whole, pour the brown butter right into a small bowl and switch to the fridge for 30 to 45 minutes to permit the butter to resolidify in order that it’s much like room temperature butter however not fully hardened (poking it ought to go away an indent). If it hardens an excessive amount of, enable it to melt up at room temperature.
-
Make the frosting: Within the bowl of a stand mixer fitted with the whisk attachment, beat the cooled brown butter on excessive velocity till mild and fluffy, about 1 minute. Add the cream cheese and beat on excessive till creamy, about 1 minute. Add the powdered sugar, vanilla, and salt and beat till mild and fluffy, 2 to three minutes.
-
Assemble the cookies: As soon as cookies are cool, you may add the filling: High one cookie sandwich with a spoonful of filling, leaving a pleasant edge across the cookie and high with one other cookie sandwich, then very gently press down barely. Repeat with all cookies. It’s best to get about 10 to 12 oatmeal cream pies. Be at liberty to double the recipe if you happen to’d like!
Recipe Notes
These are scrumptious straight out of the fridge or freezer, too!
Recipe by: Monique Volz // Bold Kitchen | Pictures by: Eat Love Eats