Welcome to My Cozy Kitchen, Friend!

Hey there, fellow flavor adventurer! Olivia here, your apron-clad guide to all things delicious. Can you smell it? That crisp autumn air swirling with cinnamon, nutmeg, and the promise of something sweet baking in the oven. There’s just something magical about fall baking, isn’t there? It’s like wrapping your soul in a warm hug. Today, we’re diving headfirst into pure, unadulterated coziness with a recipe that’s become the star of my autumn gatherings: Double-Batch Pumpkin Oatmeal Cream Pies. Imagine this: impossibly soft, spiced pumpkin oatmeal cookies hugging a cloud of maple brown butter cream cheese frosting. It’s the nostalgic charm of your favorite cream pie, but all grown up with warm autumn spices and that irresistible chewy-oat texture. We’re making a double batch because, trust me, these disappear faster than fallen leaves in a windstorm! Whether you’re prepping for a pumpkin-carving party, a Friendsgiving feast, or just need a sweet moment with your coffee, these little pies are your ticket to happy taste buds. Grab your favorite mixing bowl – let’s bake some joy!

A Pie-Eyed Memory: Why These Cream Pies Steal My Heart

Picture this: It’s my first autumn in my own little fixer-upper house, years ago. The fireplace is crackling (or trying to!), the air is chilly, and I’m determined to host my very first “Friendsgiving.” I wanted a dessert that screamed FALL but felt uniquely *me*. Inspired by those iconic packaged cream pies I loved as a kid but craving something homemade and grown-up, I started experimenting. Batch one? Let’s just say the cookies resembled hockey pucks. Batch two? Too cakey. But then… magic. I browned the butter (game-changer!), blotted that pumpkin like my baking life depended on it, and whipped up a frosting with real maple and brown butter depth. The moment I sandwiched that first pie together and took a bite? Pure bliss. The room filled with “Oh my GOSH, Olivia!” exclamations. My friend Mark literally hugged the plate. That’s the power of these little pies – they’re not just cookies; they’re edible memories, sparking pure, unguarded joy and turning any gathering into something special. They’ve been my signature fall treat ever since, requested every single year without fail.

Your Pumpkin Pie Dream Team: Ingredients & Why They Matter

Gathering your ingredients is like assembling your cozy baking squad! Here’s exactly what you’ll need for this glorious double batch and why each player is essential:

Pumpkin Oatmeal Cookies (Makes ~48 cookies / 24 Cream Pies)

• 40 tbsp (566g) unsalted butter, browned & cooled: This is the flavor MVP! Browning the butter gives it a deep, nutty richness that screams “homemade.” It reduces to 2 cups (452g) – measure AFTER browning and cooling to soft (like softened butter, not liquid!). Chef’s Tip: Use a light-colored pan so you can see the milk solids turn golden brown! Sub: In a pinch, use regular softened butter, but you’ll miss that incredible depth.
• 3 cups (360g) all-purpose flour: The trusty structure-builder. Chef’s Insight: Spoon & level it into your measuring cup for accuracy – don’t scoop!
• 2 tbsp chai or pumpkin spice blend: Hello, autumn aroma! Pumpkin spice is classic, but chai adds a lovely cardamom/black pepper warmth. Sub: Make your own: 1 tbsp cinnamon + 2 tsp ginger + 1 tsp nutmeg + 1 tsp allspice + ½ tsp cloves.
• 2 tsp baking soda: Our lift-off agent! Must-Do: Whisk it thoroughly with the flour to avoid bitter pockets.
• 1 tsp salt: Balances the sweetness and makes all the flavors pop. Crucial!
• 1 ½ cups (300g) light brown sugar & 1 ½ cups (300g) granulated sugar: Brown sugar adds moisture and molasses warmth, white sugar gives sweetness and spread. The perfect duo for chewy cookies!
• 2 large egg yolks (36g), room temp: Yolks add richness and tenderness without the extra moisture from whites. Room temp blends smoother. Chef’s Hack: Save the whites for meringues!
• 2 cups (460g) pumpkin purée, BLOTTED: Non-negotiable step! Canned pumpkin holds water. Blotting (spread on paper towels, press with more towels) prevents cakey, soggy cookies. Aim for about 1 ¾ cups after blotting. Sub: Homemade purée works if thick.
• 4 tsp vanilla extract: Pure vanilla adds warmth. Don’t skimp!
• 4 ½ cups (382g) old-fashioned rolled oats: Essential for that hearty, chewy texture! Not Sub: Quick oats will turn mushy; steel-cut won’t soften enough.

Maple Brown Butter Cream Cheese Frosting

• 20 tbsp (282g) unsalted butter, browned & cooled: Yes, more brown butter! It reduces to 1 cup (226g). Chef’s Insight: Brown this butter alongside the cookie butter for efficiency.
• 8 oz (226g) cream cheese, FULL FAT, room temp: The tangy, creamy base. Full-fat is essential for stability and flavor. ROOM TEMP is key for smoothness.
• 5 cups (560g) powdered sugar, SIFTED: Sweetness and structure. Sifting prevents lumps! Adjustability: Start with 4 cups and add to taste/consistency.
• 2 tsp vanilla extract: Complements the maple.
• 1 tsp cinnamon: Adds warmth to the frosting.
• ½ tsp maple extract (optional but HIGHLY recommended): Boosts that real maple flavor without making the frosting runny. Find it near vanilla extract!
• ½ tsp salt: Cuts the sweetness and balances the tang.
• 2–6 tbsp milk, as needed: For perfect spreading consistency. Add 1 tbsp at a time!

Let’s Bake! Step-by-Step to Pumpkin Oatmeal Cream Pie Heaven

Okay, team! Preheat that oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats. Trust me, non-stick is your friend here. Let’s get mixing!

1. Brown & Prep Your Butter (Do This First!): Cut all the butter (cookie AND frosting portions) into chunks. Melt it in a light-colored saucepan over medium heat. It will foam, then crackle, then the milk solids at the bottom will turn a beautiful golden brown and smell incredibly nutty (about 5-8 mins). WATCH CLOSELY – it goes from brown to burnt fast! Immediately pour into separate heatproof bowls (one for the 2 cups cookie butter, one for the 1 cup frosting butter). Let them cool until soft like softened butter (room temp, about 1-1.5 hours). Chef’s Hack: Stick them in the fridge for 20-30 mins, then bring back to room temp, stirring often, to speed it up!
2. Blot That Pumpkin: While butter cools, spread pumpkin purée thickly (about 1/2 inch) on a double layer of paper towels. Top with another double layer and press firmly to soak up excess liquid. You want it noticeably thicker! Scrape into a bowl. Why? Skipping this = flat, cakey cookies. Don’t do it!
3. Cream the Sugars & Brown Butter: In a large bowl, beat the cooled, softened brown butter (2 cups) with both brown and granulated sugars using an electric mixer until light, fluffy, and well combined (about 2-3 mins). Chef’s Tip: Scrape the bowl well!
4. Add Wet Ingredients: Beat in the egg yolks until smooth. Then beat in the blotted pumpkin and vanilla extract. It might look a little separated – that’s okay!
5. Whisk Dry Ingredients: In a separate bowl, whisk together the flour, chai/pumpkin spice, baking soda, and salt. Whisk well! This ensures even spice distribution and no baking soda lumps.
6. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until almost combined. Don’t overmix!
7. Fold in the Oats: Add the rolled oats and fold in gently with a spatula until just evenly distributed. The dough will be thick and sticky – perfect!
8. Scoop & Bake: Using a medium cookie scoop (about 1.5-2 tbsp), portion dough onto prepared sheets, leaving 2 inches between (they spread!). Gently flatten the tops *slightly* with damp fingers. Bake for 10-12 minutes, rotating sheets halfway, until the edges look set and the tops are no longer shiny. Chef’s Secret: They’ll look soft in the middle – that’s good! They firm up as they cool. DO NOT OVERBAKE or they lose their chew.
9. Cool Completely: Let cookies cool on the baking sheets for 5 minutes (they’re fragile!), then transfer carefully to wire racks to cool completely. Frosting warm cookies = melty mess!
10. Make the Dreamy Frosting: Beat the cooled, softened frosting brown butter (1 cup) and room-temp cream cheese until perfectly smooth and creamy (1-2 mins). Beat in the sifted powdered sugar, vanilla, cinnamon, maple extract (if using), and salt on low speed until combined, then beat on medium until fluffy (2-3 mins). Add milk, 1 tbsp at a time, beating after each, until you get a thick, spreadable, pipeable consistency (like very soft ice cream).
11. Print
    

    Pumpkin Oatmeal Cream Pies

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    • Author: OliviaBennett
    • Total Time: 1 hour 5 minutes

    Print Recipe

    Pin Recipe

    Description

    Welcome to flavor central, friend! These chewy pumpkin oatmeal cookies are packed with autumn warmth and sandwich the fluffiest maple brown butter cream cheese frosting. Think nostalgic oatmeal cream pies, but leveled up for grown-up taste buds. A double batch means more joy to share—or hoard (we won’t judge). Let’s turn your kitchen into a cinnamon-scented dreamscape.

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    Ingredients

    Scale 1x2x3x

    For the Cookies:

    • 2 cups (452g) browned unsalted butter, softened

    • 3 cups (360g) all-purpose flour

    • 2 tbsp chai or pumpkin spice blend

    • 2 tsp baking soda

    • 1 tsp salt

    • 1½ cups (300g) light brown sugar

    • 1½ cups (300g) granulated sugar

    • 2 egg yolks

    • 2 cups (460g) canned pumpkin purée, blotted

    • 4 tsp vanilla extract

    • 4½ cups (382g) old-fashioned rolled oats

    For the Frosting:

    • 1 cup (226g) browned unsalted butter, softened

    • 8 oz (226g) full-fat cream cheese, room temp

    • 5 cups (560g) powdered sugar, sifted

    • 2 tsp vanilla extract

    • ½ tsp maple extract (optional but divine)

    • 1 tsp cinnamon

    • ½ tsp salt

    • 2–6 tbsp milk

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    Instructions

    • Brown Butter: Melt all butter over medium heat until golden brown and nutty. Cool to room temp until soft.

    • Prep Pumpkin: Blot purée with paper towels to remove excess moisture.

    • Make Dough: Beat cooled brown butter and sugars. Add yolks, pumpkin, and vanilla. Whisk dry ingredients, then combine. Fold in oats.

    • Bake Cookies: Scoop 1.5 tbsp dough mounds on parchment-lined sheets. Bake at 350°F (175°C) for 10–12 mins. Cool fully.

    • Frosting Time: Beat brown butter + cream cheese, then add sugar, flavorings, and milk to desired consistency.

    • Assemble Pies: Spread or pipe frosting between two cookies. Gently sandwich!

    Notes

    • Don’t skip blotting pumpkin—it’s key to chewy, not cakey, cookies.

    • Let cookies cool fully before frosting.

    • Store assembled pies in the fridge, but serve at room temp for best texture.

    • Prep Time: 40 min
    • Cook Time: 25 min

    Nutrition

    • Calories: 320 cal Per Serving
    • Fat: 17g
    • Carbohydrates: 40g
    • Protein: 3g

12. Final Thoughts: More Than Just a Cookie

    These Pumpkin Oatmeal Cream Pies are a labor of love—but every step is worth it. From the nutty aroma of browning butter to the satisfying schmear of frosting, this recipe is about savoring the process as much as the result.

    They’re nostalgia in edible form: the chew of an oatmeal cookie, the warmth of pumpkin spice, and the indulgence of cream cheese frosting, all wrapped up in a handheld package. Whether you’re gifting them in pretty boxes (tied with twine, naturally) or sneaking one with your morning coffee, these pies are little ambassadors of autumn joy.

    So tie on that apron, cue up your favorite fall playlist, and lean into the messy, magical journey. After all, the best memories are often baked—and sandwiched with frosting. Happy baking, kindred spirit!