Oatmeal cream pies are nostalgic. Once I was in grade college, I used to like discovering a Little Debbie oatmeal cream pie in my lunch field.

Now, I wish to make my very own treats from scratch. I created a banana oatmeal cream pie recipe for my cookie cookbook, Let’s Eat Cookies, and determined I wanted a pumpkin model for fall.

Pumpkin oatmeal cream pies have a deliciously heat and comfy taste. The oatmeal cookies are mushy and chewy with a pleasant pumpkin taste. The cookies have a touch of spice from cinnamon, ginger, nutmeg, and cloves.

The brown butter cream cheese filling is SO good and actually makes the oatmeal pies particular. The filling provides a candy, creamy richness that compliments the pumpkin and spices. Collectively, they create a pleasant stability of sweetness and heat, making them a favourite fall deal with.

Cookie Substances

• All-purpose flour
• Baking soda
• Spices– cinnamon, ginger, nutmeg, and cloves!
• Salt
• Butter– use unsalted butter that’s at room temperature.
• Sugar– brown sugar and granulated sugar
• Pumpkin puree
• Egg yolk– use a big egg yolk. The yolk makes the cookies tremendous chewy.
• Pure vanilla extract
• Oats– use quaint oats, not fast oats.
• Flaky sea salt– for sprinkling on prime of the cookies.

Brown Butter Cream Cheese Filling

The brown butter cream cheese filling is life altering! Browning the butter is value the additional step. You do must refrigerate it for about half-hour so it may possibly come to a mushy strong state after you brown it so preserve this in thoughts as you intend out the recipe. You could need to brown the butter first and THEN begin the cookies.

Methods to Make Pumpkin Oatmeal Cream Pies

• Preheat the oven and line a big baking sheet with parchment paper and put aside.
• In a medium bowl, whisk collectively the flour, baking soda, and spices. Put aside.

• Within the bowl of a stand mixer or with a hand mixer, beat the butter and sugars collectively till creamy and easy, scraping down the perimeters of the bowl with a spatula as obligatory.
• Place a few paper towels on a plate or in a bowl. Place the pumpkin puree within the heart of the paper towels. Use one other paper towel to blot the pumpkin, 5 or 6 instances to take in among the moisture.
• Add the blotted pumpkin, egg yolk, and vanilla to the blending bowl. Beat till nicely mixed.

• With the mixer on low, beat within the dry substances till simply mixed. Don’t over combine. Stir within the oats.

• Use a cookie scoop to drop the dough onto the ready baking sheet, about 1.5 tablespoons of dough per cookie, leaving about 2 inches of house in between as a result of the cookies will unfold.

• Bake till cookies are set across the edges however nonetheless mushy within the heart. Take away from oven and sprinkle with flaky sea salt, if need. Let the cookies cool for five minutes on the baking sheet.
• Switch to a wire cooling rack and funky utterly.

• Whereas the cookies are cooling, make the filling. First brown the butter. Be aware you will have to refrigerate the browned butter for about half-hour. You need the butter to be a mushy strong, however not chilly so it would combine in with the cream cheese.
• Within the bowl of a stand mixer, beat the brown butter and cream cheese collectively till easy. Add the vanilla and salt and blend once more.
• Steadily, combine within the confectioner’s sugar, about ¾ cup at a time, till all of the sugar has been added. Scrape down the perimeters of the bowl with a spatula and blend once more till easy.

• To assemble the cream pies, pipe or unfold the filling on the flat aspect of half of the cookies and put the remaining cookies on prime. You may need slightly leftover filling.

Storing Ideas

To retailer oatmeal cream pies and preserve them contemporary, comply with the following tips:

• Cool Fully: Make sure the pies are utterly cooled earlier than storing to forestall moisture buildup.
• Hermetic Container: Place the pies in an hermetic container. If you will stack them, place parchment paper in between the layers to forestall sticking.
• Refrigeration: Due to the cream cheese filling, the cream pies should be saved within the fridge. They’ll keep contemporary for a couple of week. You may eat them chilled or allow them to come to room temperature earlier than serving. I feel they’re good each methods!
• Freezing: For longer storage, you’ll be able to freeze them. Wrap every pie tightly in plastic wrap after which place them in a freezer-safe bag or container. They’ll final for as much as 3 months. Thaw them within the fridge or at room temperature earlier than having fun with.

Extra Pumpkin Cookie Recipes

Try extra COOKIE RECIPES!



Cookies

Pumpkin Oatmeal Cream Pies

Tender and chewy pumpkin oatmeal cookies full of a wealthy brown butter cream cheese filling. The last word fall dessert!

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For the brown butter cream cheese filling:

• Preheat oven to 350 levels F. Line a big baking sheet with parchment paper or a Silpat baking mat and put aside.

• In a medium bowl, whisk collectively the flour, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Put aside.

• Within the bowl of a stand mixer or with a hand mixer, beat the butter and sugars collectively till creamy and easy, scraping down the perimeters of the bowl with a spatula as obligatory.

• Place a few paper towels on a plate or in a bowl. Place the pumpkin puree within the heart of the paper towels. Use one other paper towel to blot the pumpkin, 5 or 6 instances to take in among the moisture.

• Add the blotted pumpkin, egg yolk, and vanilla to the blending bowl. Beat till nicely mixed.

• With the mixer on low, beat within the dry substances till simply mixed. Don’t over combine. Stir within the oats.

• Use a cookie scoop to drop the dough onto the ready baking sheet, about 1.5 tablespoons of dough per cookie, leaving about 2 inches of house in between as a result of the cookies will unfold.

• Bake for 12 to 14 minutes or till cookies are set across the edges however nonetheless mushy within the heart. Take away from oven and sprinkle with flaky sea salt, if need. Let the cookies cool for five minutes on the baking sheet. Switch to a wire cooling rack and funky utterly.

• Whereas the cookies are cooling, make the frosting. Place the butter in a medium saucepan and soften over medium warmth, stirring typically, till it foams, smells nutty, and browns. It will take about 5 to 7 minutes. Scrape the browned butter right into a medium bowl. Place the bowl within the fridge for half-hour or till the butter is totally cooled and is generally resolidified. Take away from the fridge and let it come again to room temperature if it’s too chilly. You need it to be a mushy strong, however not chilly so it would combine in with the cream cheese.

• Within the bowl of a stand mixer, beat the brown butter and cream cheese collectively till easy. Add the vanilla and salt and blend once more.

• Steadily, combine within the confectioner’s sugar, about ¾ cup at a time, till all of the sugar has been added. Scrape down the perimeters of the bowl with a spatula and blend once more till easy.

• To assemble the cream pies, pipe or unfold the filling on the flat aspect of half of the cookies and put the remaining cookies on prime. You may need slightly leftover filling.

Retailer the cream pies in an hermetic container within the fridge for as much as 3 days within the fridge. Let come to room temperature earlier than serving.

Energy: 459kcal, Carbohydrates: 66g, Protein: 4g, Fats: 21g, Saturated Fats: 12g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 5g, Ldl cholesterol: 64mg, Sodium: 205mg, Potassium: 115mg, Fiber: 2g, Sugar: 47g, Vitamin A: 2775IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 1mg

Key phrases cream cheese, oatmeal, pumpkin

Have you ever tried this recipe?

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