Salted Brown Butter Pumpkin Oatmeal Cream Pies

OMG. We’re wrapping up AK Pumpkin Week with these pumpkin oatmeal cream pies with a luscious brown butter cream filling, and so they’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 *additional* through the fall & winter seasons. I imply, why have one cookie when you possibly can have TWO sandwiched with a fluffy frosting? If you’re keen on my Little Debras from The Ambitious Kitchen Cookbook, my Gingerbread Oatmeal Cream Pies, or my Peanut Butter Oatmeal Cream Pies, prepare for a pumpkin-spiced model that can knock your socks off.

The frosting for these pumpkin oatmeal cream pies simply so occurs to come back from the unbelievable Tahini Pumpkin Cake in The Ambitious Kitchen Cookbook as properly. Grab your copy HERE simply in time for the vacations — it makes the right reward and there are tons of recipes to your vacation menus!

Note: Please observe the recipe precisely as written! There are a couple of key directions to pay attention to when baking these cookies to make sure that you get the right texture.

Everything you’ll have to make these pumpkin sandwich cookies

Rich brown butter, actual pumpkin puree, cozy spices, AND a brown butter filling? Oh yeah, these pumpkin oatmeal cream pies are magical. 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 additional taste.
Pumpkin puree: you’ll add pumpkin puree proper to your cookie dough! You may make your personal pumpkin puree with this tutorial.
Sugar: these pumpkin sandwich cookies are sweetened with all dark 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 old fashioned rolled oats add to cookies.
Spices: get cozy with a mixture of cinnamon, nutmeg, ground 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 couple 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 should you’d prefer 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 can use 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 not 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 should you attempt it. Then you should definitely 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. Feel free to attempt my Salted Banana Chocolate Chunk Cookies as a substitute!

Looking for a gluten-free model?

Try my Healthy Soft Pumpkin Cookies with Salted Maple Frosting! You may even double the frosting and sandwich it between two of the cookies.

Want to make common frosted pumpkin cookies?

You can! Make each the pumpkin cookies and the frosting as directed, then cool and frost every cookie individually as a substitute of creating the sandwiches.

If you want a number of frosting, be happy to double the frosting recipe and unfold on every cookie.

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. Learn precisely learn how to brown butter with our tutorial right here, and get extra recipes utilizing brown butter right here!

Tips for excellent pumpkin oatmeal cream pies

Measure the pumpkin. Yes, you’ll wish 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 extremely vital on this recipe.
Cool fully. Be positive 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. Leave slightly edge across the cookies when including the frosting in order that it doesn’t leak out.
Let them sit. The filling can have one of the best 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

If you’d like to save lots of a little bit of time, you can also make the dough and/or the filling for these pumpkin oatmeal cream pies forward of time!

Make the dough: You 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 possibly can both absolutely make the cream cheese frosting as much as 24 hours forward of time and retailer it in an airtight container within the fridge, OR you possibly can simply brown the butter and retailer it within the fridge with the intention to make the frosting the following day. Let the complete batch of frosting or the chilled brown butter come to room temperature earlier than utilizing them. You’ll wish to re-whip the frosting as properly to get it good and fluffy.

Storing tips

Store these pumpkin oatmeal cream pies in an airtight container within the fridge for as much as 5 days. They’re scrumptious straight from the fridge or freezer!

How to freeze these cookies

To freeze with out the filling: If you’d prefer to freeze the cookie dough or the baked cookies with out the filling you will get all of my tips & tips 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. Store them within the freezer for as much as 3 months. Once able to take pleasure in, take out cookies and thaw them at room temperature for Half-hour-1 hour, OR take pleasure in them straight from the freezer!

Tools you’ll want

Get all of my kitchen essentials here!

More pumpkin recipes you’ll love

Get all of my pumpkin recipes right here, and all of my cookie recipes right here!

I hope you’re keen on these brown butter oatmeal cream pies! If you make them you should definitely go away a remark and a score so I understand how you favored them. Enjoy, xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Salted Brown Butter Pumpkin Oatmeal Cream Pies

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Serves12 cookies

Incredible 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. Everyone will love these completely candy and spiced pumpkin sandwich cookies.

Ingredients

Wet 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

Instructions

Brown the butter: Melt the butter in a small saucepan over medium warmth. Once 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 offers off a nutty aroma, 5 minutes complete, take away from the warmth and switch to the bowl of the electrical mixer to permit it to chill for five to 10 minutes. Make positive you scrape all of the yummy bits of brown butter from the pan into the bowl – that’s the place the flavour is! You ought to find yourself with roughly 90g to 95g of brown butter.
Squeeze out pumpkin moisture: **While the brown butter cools, measure out ½ cup (120g) pumpkin puree. Place the pumpkin puree in paper towels (I counsel utilizing a couple of layers) or a clear dish towel and squeeze out ALL the surplus moisture, discarding the water. You might be left with roughly 70g to 75g of pumpkin puree (please measure this!).
Combine moist components: Add the pumpkin puree and brown sugar to the brown butter. Using the paddle attachment, combine collectively on medium velocity till properly mixed, 1 minute. Next, add within the egg and vanilla and blend once more on medium velocity till clean and properly mixed and combination resembles caramel, about 1 minute.
Mix 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. Cover the dough and place within the fridge for Half-hour when you preheat your oven.
Preheat the oven and relaxation the dough: While 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 palms 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. If you want cookies with crispy edges, bake for about 12 minutes. If you want softer cookies, bake for 10 minutes. Remove from the oven and funky the cookies on sheets for about 5 minutes then switch to a wire rack to chill fully. They will nonetheless stay mushy on the within. Repeat with remaining dough. Makes 20 cookies (or 10 cookie sandwiches).
Brown the butter for the frosting: While the cookies bake and funky, you can also make your brown butter frosting: Melt the 4 tablespoons of butter in a saucepan (you should utilize the identical pan you used initially) over medium warmth. Once 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 offers off a nutty aroma, 5 minutes complete, 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: In the bowl of a stand mixer fitted with the whisk attachment, beat the cooled brown butter on high velocity till gentle and fluffy, about 1 minute. Add the cream cheese and beat on high till creamy, about 1 minute. Add the powdered sugar, vanilla, and salt and beat till gentle and fluffy, 2 to three minutes.
Assemble the cookies: Once cookies are cool, you possibly can add the filling: Top one cookie sandwich with a spoonful of filling, leaving a pleasant edge across the cookie and prime with one other cookie sandwich, then very gently press down barely. Repeat with all cookies. You ought to get about 10 to 12 oatmeal cream pies. Feel free to double the recipe should you’d like!