Pumpkin Oatmeal Cream Pies
Pumpkin oatmeal cream pies made with a spiced pumpkin oatmeal cookie and filled with a brown butter buttercream are the perfect fall treat.
Ingredients
Brown butter buttercream filling
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2-3 tbsp heavy whipping cream
Pumpkin oatmeal cookies
- 1/2 cup pure pumpkin
- 1/2 cup unsalted butter, melted
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 cup old fashioned oats
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
Instructions
Browning the butter for the filling
- In a saucepan brown 1/2 cup of butter over medium heat. It will become fragrant and brown specks appear in the bottom of the pan. Set aside to solidify back to room temperature.
Pumpkin oatmeal cookies
- Before starting the cookies remove some of the moisture from the pumpkin. Do this by measuring out your pumpkin and placing in a bowl lined with about 5 paper towels. Allow to sit for 10 minutes. Then, squeeze the pumpkin with the paper towels, ringing out some of the liquid. Discard the liquid and the paper towels and set aside.
- Preheat oven to 350° Fahrenheit with the oven rack in the middle position. In the bowl of a stand mixer with the paddle attachment or using a hand mixer add the melted butter (not the brown butter from earlier), the granulated sugar, and the brown sugar. Mix on medium speed for two minutes. Add the egg yolk and the vanilla extract and mix on medium speed for another minute. Add the pumpkin and mix until combined, about 30 seconds.
- In a separate bowl add the all purpose flour, old fashioned oats, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk together. Add to the wet ingredients and mix on low speed until just combined, about 30 seconds.
- Using a cookie scoop or a spoon measure the dough into 12 equal sized balls. Bake 1-2 inches apart on a cookie sheet for 12-14 minutes. The center should be set and the edges slightly golden brown. Allow to cool completely on a wire rack before assembling.
Brown butter buttercream filling and assembling oatmeal cream pies
- Add the room temperature brown butter from earlier that has solidified to the bowl of a stand mixer with the paddle attachment or using a hand mixer. Add 1 cup of powdered sugar and mix on medium speed for about 30 seconds to one minute. Add the other cup of powdered sugar and repeat, scraping the bowl down. The mixture may appear thick and clumpy. Add heavy whipping cream and mix on medium to medium high speed for one to two minutes. The mixture should appear fluffy and spreadable.
- Match each cookie up with a pair that is similar in shape and size. Place one of the cookies upside down. Using the cookie scoop or a spoon place a dollop of the brown butter buttercream in the center of the upside down cookie. Place the matching cookie from that pair on top of this cookie and press together to flatten and spread the buttercream to the edges. Enjoy!
Notes
Store in an airtight container for two to three days.