Can I make these ahead of time?

Yes! The cookies keep beautifully. You can make both the cookies and frosting a day or two ahead. Just assemble before serving for the freshest texture.

How should I store them for freshness?

Store assembled pies in the fridge, wrapped in wax paper or in a sealed container. They’ll stay fresh for up to 5 days. Let them sit out a few minutes before eating for a softer bite.

Can I freeze the cookies or the frosting?

Absolutely. Freeze unfrosted cookies in an airtight container for up to 2 months. You can also freeze the frosting separately. Bring it to room temp and re-whip before using.

Pumpkin Oatmeal Cream Pies – Amazing Fall Dessert Treat

Name: Pumpkin Oatmeal Cream Pies – Amazing Fall Dessert Treat
Prep time: 3 h 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 20 tbsp (283g) unsalted butter, browned and cooled to 1 cup (226g); 1½ cups (180g) all-purpose flour; 1 tbsp chai or pumpkin spice blend; 1 tsp baking soda; ½ tsp salt; ¾ cup (150g) light brown sugar; ¾ cup (150g) granulated sugar; 1 egg yolk, room temp; 1 cup (230g) canned or homemade pumpkin puree, blotted; 2 tsp vanilla extract; 2¼ cups (191g) old-fashioned rolled oats; 10 tbsp (141g) unsalted butter, browned and cooled to 8 tbsp (113g); 4 oz (113g) cream cheese, softened; 2½ cups (280g) powdered sugar, sifted; 1 tsp vanilla extract; ½ tsp ground cinnamon; ¼ tsp maple extract (optional); ¼ tsp salt; 1–3 tbsp milk (as needed)

Description

Chewy, buttery pumpkin oatmeal cookies sandwiched with maple cream cheese frosting. A cozy fall treat full of warm spices and texture.

Ingredients

Scale

Cookies:

20 tbsp (283g) unsalted butter, browned and cooled to 1 cup (226g)

1½ cups (180g) all-purpose flour

1 tbsp chai or pumpkin spice blend

1 tsp baking soda

½ tsp salt

¾ cup (150g) light brown sugar

¾ cup (150g) granulated sugar

1 egg yolk, room temp

1 cup (230g) canned or homemade pumpkin puree, blotted

2 tsp vanilla extract

2¼ cups (191g) old-fashioned rolled oats

Frosting:

10 tbsp (141g) unsalted butter, browned and cooled to 8 tbsp (113g)

4 oz (113g) cream cheese, softened

2½ cups (280g) powdered sugar, sifted

1 tsp vanilla extract

½ tsp ground cinnamon

¼ tsp maple extract (optional)

¼ tsp salt

1–3 tbsp milk (as needed)

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Instructions

1. Brown the butter and let it cool for at least 1 hour.

2. Blot the pumpkin with paper towels to remove moisture.

3. Whisk flour, spice, baking soda, and salt in a bowl.

4. Cream browned butter with sugars until fluffy.

5. Add egg yolk, pumpkin, and vanilla. Mix well.

6. Stir in oats and dry ingredients until just combined.

7. Chill the dough for 1–2 hours.

8. Scoop onto parchment-lined baking sheets.

9. Bake at 375°F for 10–12 minutes.

10. Cool cookies on baking sheet for 10 minutes.

11. Let cookies cool fully on a rack before frosting.

12. Make the frosting by beating brown butter and cream cheese.

13. Add powdered sugar in batches, then spices and extracts.

14. Adjust texture with milk if needed.

15. Frost one cookie and top with another gently.

16. Store in fridge or freezer as needed.

Notes

Blotting pumpkin helps cookies stay chewy instead of cakey.

Brown butter adds depth and a nutty flavor.

Use an oven thermometer for accurate baking temperature.

Round cookies with a biscuit cutter for a clean look (optional).

Let frosting and cookies come to room temp before assembling if refrigerated.

Prep Time: 3 hours 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 sandwich cookie
Calories: 340
Sugar: 23g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg