Pumpkin spice oatmeal cream pies- Soft pumpkin spiced oatmeal cookies sandwiched between a perfectly sweetened brown butter cream filling.
I was inspired by little Debbie’s oatmeal cream pies to make these but with some fall flavors. The pumpkin oatmeal cookie is soft and chewy with a browned butter buttercream. It’s so good; you have to make these!
This nostalgic snack reminds me of my childhood. My sister was obsessed with little Debbie’s oatmeal cream pies. We all had our favorite snack from little Debbie’s and while I don’t remember what mine were I’m glad I will never have to buy another box because of this recipe.
These pumpkin oatmeal cream pies will change your views and memories of the little Debbie’s oatmeal cream pies.
Why should you make these?
Because it’s like a grown-up version of the oatmeal cream pies. The pumpkin spice pairs so well with the brown butter filling. The flavors just simply pop. And you can make it without all those ingredients that we can’t ever read on the box.
The best part is that this recipe makes 4 pumpkin oatmeal cream sandwiches, it can also easily be doubled. I love small batch recipes because it doesn’t make me feel bad for not having to finish 12 cookie sandwiches. If I want them, I can simply enjoy one or two without feeling bad. And no, I can’t give it to my neighbors, i live with animals in the woods.
Ingredients:
- Butter
- Brown Sugar
- Sugar
- Pumpkin Puree: replaces egg in recipe
- Vanilla extract
- Flour
- Baking soda
- Cinnamon
- Pumpkin spice
- Oats: I like the texture of instant and old fashioned in my oatmeal cookie recipes ( I used half and half)
- Powdered sugar
These Pumpkin spice oatmeal cream pies uses mainly pantry baking ingredients.
Instructions Pumpkin oatmeal cream pies:
Preheat oven to 350 degrees.
First you start off with the pumpkin oatmeal cookies.
In a bowl cream the butter with sugar until its creamed and fluffy. The amount of butter and sugar will not make this mixture pale and fluffy.
Add in the pumpkin puree, vanilla and honey or maple syrup. Scrape the sides and bottom of the bowl and then add in the flour, baking soda, cinnamon and pumpkin spice.
Beat the mixture just until the flour is almost incorporated and then add in the oats and mix until just combined.
If you have a cookie scooper, I used the 1 tablespoon scooper and I was able to make 4 sandwiched cookies but 8 cookies in total.
Place the cookie dough on a parchment lined cookie sheet making sure to give the cookies enough room to spread.
Bake the cookies for 9 minutes until the sides of the cookies are golden brown.
In a small saucepan melt the butter on medium. Once the butter is melted it will then begin to crackle. Allow the butter to continue to sit on the stove moving the saucepan around once in a while to allow all the butter to brown. Once the butter begins to smell nutty, you’ll see the butter start to turn amber color and there will be little black or brown bits on the bottom of the pan. DON’T leave in on the stove for too long on the butter will burn.
Allow the butter cool. I recommend placing the brown butter into a smaller bowl and placing it in the fridge to allow the butter to set.
Once the butter has cooled to room temperature, cream the butter and powdered sugar together. The butter and powdered sugar will not come together well so you will need to add in heavy cream to adjust the creaminess of the cream filling. Add in the vanilla extract and then place to the side.
Find the coordinating sized cookies for sandwiching and pipe the filling into the cookie and press the cookie on top.
Store these cookies on the counter for up to 5 days. I like to enjoy these cookies cold.
Pumpkin spice oatmeal cream pies
Ingredients
Pumpkin Oatmeal Cookies
- 4 tbsp butter softened
- 1/4 cup brown sugar
- 2 tbsp sugar
- 2 tbsp pumpkin puree
- 2 tsp honey or maple syrup
- 1/2 cup all purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/3 cup oats old fashioned, instant
Browned butter filling
- 4 tbsp butter browned, cooled
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven to 350 degrees
- Ina bowl cream the butter with sugar until its creamed and fluffy.
- Addin the pumpkin puree, vanilla and honey or maple syrup.
- Scrape the sides and bottom of the bowl and then add in the flour, baking soda, cinnamon and pumpkin spice.
- Beat the mixture just until the flour is almost incorporated and then add in the oats and mix until just combined.
- Scoop and divide the dough into 8 balls on a cookie sheet pan lined with parchment paper. The cookies will spread so make sure you space them 2 to 3 inches apart.
- Bake the cookies for 9 minutes until the sides are golden brown. Take them out of the oven and allow them to cool.
Browned butter filling
- In a small saucepan brown the butter on medium to low heat. Once the butter has melted the butter will start crackling. Continue to keep on eye on the butter and once you start smelling the nuttiness and see the butter turn amber keep a close eye on it. Once the butter turns into a darker amber almost caramel color take it off the stove and allow it to cool.
- Once the butter has cooled cream the butter until fluffy and then add in the powdered sugar, heavy cream and vanilla until creamy.
Assembly:
- Match up the cookies according to the size and then pipe just enough of the filling leaving some room on the edges to allow the filling to spread when you sandwich the cookies together.
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