Okay, I have a confession. In high school, I kept oatmeal cream pies in the glove compartment of my car. Not one. A full STASH. For emergencies, obviously. Fast forward 10 years and 14 oatmeal cream pie recipes on this website later, and it’s safe to say the obsession is still going STRONG. Honestly, I think this might be my favorite one yet.
These are everything I love about fall squished into one little handheld dessert. We’ve got thick, chewy pumpkin spice oatmeal cookies made with nutty brown butter, a fluffy brown butter cream cheese frosting, and a drizzle of salted caramel tucked right in the middle. Every bite tastes like a cozy sweater and a pumpkin patch had a baby. They’re PERFECT for Friendsgiving, a fall bake sale, or making a batch on Sunday and eating them all week (no judgment here, love).
If you’ve never browned butter before, this is your sign. It takes about 5 minutes, makes your whole kitchen smell AMAZING, and adds this toasty, caramel-y depth that regular butter just can’t touch.
P.S. Do NOT skip cooking down the pumpkin puree! It only takes about 10 minutes and pulls out all the extra moisture so your cookies stay thick and chewy instead of turning cakey. Trust me on this one.
Ingredients Needed
- Unsalted Butter: This is where all the magic starts. We brown all of it at once until it turns golden and smells nutty, then divide it between the cookies and the frosting. Using unsalted lets you control exactly how much salt goes in. Browning it adds a toasty depth that makes these taste like a bakery treat.
- Light Brown Sugar: The brown sugar gives the cookies their soft, chewy texture and a hint of molasses flavor. It pairs beautifully with the brown butter and warm spices. A little extra goes into the frosting too for a cozy caramel note.
- Granulated Sugar: Just a small amount helps the edges crisp up slightly. It balances the moisture from the brown sugar. Without it, the cookies lose that perfect chewy edge.
- Eggs: The eggs bind everything together and give the cookies structure. They also add richness and help keep the centers soft. Make sure they’re room temperature so they mix in smoothly with the butter and sugar.
- Vanilla Extract: Vanilla rounds out all the flavors in both the cookies and the frosting. It makes the brown butter taste even richer. Use pure vanilla if you can for the best flavor.
- Pumpkin Puree: This brings the real pumpkin flavor and that gorgeous fall color. We cook it down first to remove extra moisture so the cookies stay chewy instead of cakey. Make sure you grab pure pumpkin puree, not pumpkin pie filling.
- Ground Cinnamon: Cinnamon is the backbone of all that warm, cozy flavor. It works with the pumpkin spice to make every bite taste like fall. It also smells incredible while these bake.
- Pumpkin Spice: This adds nutmeg, ginger, and clove notes on top of the cinnamon. It deepens the flavor and makes these taste like a pumpkin spice latte in cookie form. A little goes a long way.
- All-Purpose Flour: The flour gives the cookies structure so they hold their shape. Spoon and level it for accuracy so the cookies don’t turn out dry. Too much flour is the number one cause of crumbly cookies.
- Old-Fashioned Oats: The oats are what make these taste like a classic oatmeal cream pie. They add that hearty, chewy texture we all love. Old-fashioned oats hold up better than quick oats and keep the cookies thick.
- Salt: Salt balances all the sweetness and makes the brown butter and spices pop. Without it, the cookies taste flat. Just a little does so much.
- Baking Powder: This gives the cookies a gentle lift so they’re soft and pillowy. It keeps them from baking up dense. Make sure yours is fresh for the best rise.
- Cream Cheese: The cream cheese makes the filling tangy, creamy, and so much more interesting than plain buttercream. It balances out the sweetness of the cookies. Use full-fat block cream cheese, softened, for the smoothest frosting.
- Heavy Cream: A splash of heavy cream makes the frosting light and fluffy. It helps loosen it up to the perfect pipeable consistency. Add a tiny bit more if your frosting feels stiff.
- Powdered Sugar: Powdered sugar sweetens the frosting and gives it structure. It dissolves completely so the filling is silky smooth. Sift it if it looks lumpy.
- Salted Caramel: The salted caramel drizzle is the little surprise in the middle of every cream pie. It adds a sweet and salty bite that pairs PERFECTLY with brown butter and pumpkin. Store-bought or homemade both work great.
Substitutions and Modifications
- Gluten free: Use certified gluten-free oats and a 1:1 gluten-free baking flour.
- No pumpkin spice: Mix your own with cinnamon, ginger, nutmeg, and a pinch of cloves.
- Skip the caramel: The cream pies are still DELICIOUS with just the frosting, or swap in a drizzle of dulce de leche.
- Quick oats: They’ll work in a pinch, but the cookies will be softer and less chewy.
- Make them mini: Scoop 1 tablespoon balls and bake for 8 to 10 minutes for bite-sized cream pies.
Why You’ll Love This Recipe
- All the fall flavors in one bite: Brown butter, pumpkin spice, and salted caramel all together. Need I say more?
- Bakery-level texture: Thick, chewy cookies with soft centers and a fluffy, tangy filling.
- Perfect for sharing: One batch makes 12 big cream pies, ideal for parties, holidays, and gifting.
Equipment Needed
- Saucepan: For browning the butter and cooking down the pumpkin puree.
- Stand Mixer or Hand Mixer: Makes creaming the brown butter and sugars and whipping the frosting quick and easy.
- Baking Sheets: You’ll need a couple to bake all 24 cookies.
- Parchment Paper: Keeps the cookies from sticking and makes cleanup a breeze.
- Cookie Scoop: Helps you get 24 equal-sized cookies so every cream pie matches.
- Biscuit Cutter: Wiggled around the hot cookies to make them perfectly round and uniform.
- Wire Rack: Lets the cookies cool completely before frosting.
- Piping Bag: For neat, even frosting on every cookie.
Brown Butter Pumpkin Oatmeal Cream Pies
Video
Ingredients
For the Brown Butter
- 1 ½ cups (340.5 g) 3 sticks unsalted butter, browned and divided
For the Cookies
- 1 cup (190 g) brown butter cooled slightly
- 1 cup (220 g) light brown sugar packed
- ¼ cup (50 g) granulated sugar
- 2 (2) large eggs room temperature
- 1 teaspoon (4 g) vanilla extract
- â…“ cup (81.67 g) pumpkin puree cooked down
- 1 ½ cups (187.5 g) all-purpose flour
- 3 cups (245.45 g) old-fashioned oats
- 1 ½ teaspoons (3 g) ground cinnamon
- 1 teaspoon (2 g) pumpkin spice
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) salt
For the Brown Butter Cream Cheese Frosting
- ½ cup (95 g) brown butter cooled until soft and spreadable
- 8 ounces (226.8 g) cream cheese softened
- 2 tablespoons (24 g) light brown sugar
- 1 teaspoon (4 g) vanilla extract
- 2 cups (240 g) powdered sugar
- 1 tablespoon (1 tablespoon) heavy cream
For Assembly
- ¼ cup (59.15 g) salted caramel store-bought or homemade
Instructions
- Brown the butter. Add all 1 1/2 cups of butter to a saucepan over medium heat. Let it melt, then keep swirling as it foams and bubbles. In about 5 to 7 minutes you’ll see golden brown bits on the bottom and it’ll smell nutty and AMAZING. Pour it into a heatproof bowl right away, brown bits and all, so it doesn’t burn.
- Divide and cool. Measure 1 cup of brown butter into your mixing bowl for the cookies and put the rest in a separate bowl for the frosting. Let both cool. Pop the frosting butter in the fridge until it firms up to a soft, spreadable consistency like room-temperature butter.
- Cook down the pumpkin. While the butter cools, add the pumpkin puree to a saucepan over low to medium heat. Stir constantly for about 10 minutes to cook out the extra moisture. It will shrink a little bit, and that’s totally okay because it’s accounted for! Take it off the heat and let it cool.
- Mix the wet ingredients. Beat the 1 cup of brown butter with the brown sugar and granulated sugar for about 2 minutes, until fully combined. Add the eggs, vanilla, and cooked-down pumpkin and mix again until smooth.
- Add the dry ingredients. In a separate bowl, whisk together the flour, oats, cinnamon, pumpkin spice, baking powder, and salt. Fold them into the wet ingredients just until no dry streaks remain.
- Chill the dough. Cover and refrigerate for 30 minutes. While it chills, preheat your oven to 375°F and line your baking sheets with parchment paper.
- Scoop. Scoop the dough into 24 equal balls, a little over 2 tablespoons each, and space them out on your baking sheets.
- Bake. Bake at 375°F for 11 to 13 minutes, until the edges are set and the centers still look a little underbaked. They’ll keep baking on the pan for about 10 minutes after they come out.
- Shape them up. Right out of the oven, place a biscuit cutter over each cookie and wiggle it around to make them perfectly round and the same size. This makes your cream pies look SO pretty when you sandwich them.
- Cool. Let the cookies cool on the pan for 30 minutes, then transfer them to a wire rack to cool completely.
- Make the frosting. Beat the cream cheese, the remaining brown butter, vanilla, and brown sugar for 2 minutes, until smooth and creamy. Add the powdered sugar and heavy cream and beat until light and fluffy. Transfer to a piping bag.
- Assemble. Flip half the cookies upside down. Pipe a generous layer of frosting on each one, add a drizzle of salted caramel, then top with the remaining cookies and gently press to sandwich. And ENJOY!
Storage Instructions
- Counter: Assembled cream pies can sit out for up to 2 hours because of the cream cheese frosting. Unfilled cookies keep in an airtight container at room temperature for up to 3 days.
- Fridge: Store assembled cream pies in an airtight container in the fridge for up to 5 days. Let them sit out for 10 to 15 minutes before eating for the softest texture.
- Freezer: Wrap assembled cream pies individually in plastic wrap and freeze in a freezer bag for up to 3 months. Thaw overnight in the fridge.
Tips and Tricks
- Watch your brown butter closely. It goes from golden to burnt FAST, so pour it out of the pan as soon as it smells nutty.
- Make sure the frosting butter is firm and cool before mixing, or the frosting will be runny.
- Let the cookies cool COMPLETELY before frosting so the filling doesn’t melt.
- Warm your caramel for a few seconds in the microwave so it drizzles easily.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yes! The dough keeps covered in the fridge for up to 2 days. Let it sit out for about 10 minutes before scooping if it’s very firm.
Why do I need to cook down the pumpkin puree?
Pumpkin puree holds a lot of water, which can make cookies puffy and cakey. Cooking it down concentrates the flavor and keeps these thick and chewy.
Can I use pumpkin pie filling instead of puree?
I don’t recommend it. Pumpkin pie filling already has sugar and spices added, which will throw off the sweetness and texture.
Do I have to use a biscuit cutter?
Nope, it’s optional! It just makes every cookie perfectly round and the same size, so your cream pies stack up beautifully.
Can I freeze the cookies without the frosting?
Absolutely. Freeze the cooled cookies in a freezer bag for up to 3 months, then thaw and assemble whenever the craving hits.
Do you LOVE Oatmeal Cream Pies?! Check out MORE of my Favs:
Easy Salted Caramel Apple Oatmeal Cream Pies with Cream Cheese Frosting
Strawberry Cheesecake Oatmeal Cream Pies (Soft, Chewy, and Delicious)
Biscoff Oatmeal Cream Pies (Soft & Chewy)
Let’s Bake Together!
If you make these brown butter pumpkin oatmeal cream pies, I would LOVE to see them! Snap a pic and tag me @munchiesbymallory on Instagram and TikTok so I can cheer you on. Happy fall baking, friends!
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