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.
Ingredients
For the Cookies:
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2 cups (452g) browned unsalted butter, softened
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3 cups (360g) all-purpose flour
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2 tbsp chai or pumpkin spice blend
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2 tsp baking soda
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1 tsp salt
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1½ cups (300g) light brown sugar
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1½ cups (300g) granulated sugar
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2 egg yolks
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2 cups (460g) canned pumpkin purée, blotted
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4 tsp vanilla extract
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4½ cups (382g) old-fashioned rolled oats
For the Frosting:
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1 cup (226g) browned unsalted butter, softened
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8 oz (226g) full-fat cream cheese, room temp
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5 cups (560g) powdered sugar, sifted
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2 tsp vanilla extract
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½ tsp maple extract (optional but divine)
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1 tsp cinnamon
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½ tsp salt
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2–6 tbsp milk
Instructions
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Brown Butter: Melt all butter over medium heat until golden brown and nutty. Cool to room temp until soft.
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Prep Pumpkin: Blot purée with paper towels to remove excess moisture.
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Make Dough: Beat cooled brown butter and sugars. Add yolks, pumpkin, and vanilla. Whisk dry ingredients, then combine. Fold in oats.
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Bake Cookies: Scoop 1.5 tbsp dough mounds on parchment-lined sheets. Bake at 350°F (175°C) for 10–12 mins. Cool fully.
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Frosting Time: Beat brown butter + cream cheese, then add sugar, flavorings, and milk to desired consistency.
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Assemble Pies: Spread or pipe frosting between two cookies. Gently sandwich!
Notes
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Don’t skip blotting pumpkin—it’s key to chewy, not cakey, cookies.
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Let cookies cool fully before frosting.
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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