Pumpkin Oatmeal Cream Pies with Buttercream
Brown butter oatmeal and dark chocolate cookies sandwiched between fresh cinnamon frosting.
Servings: 11 pies
Calories: 473kcal
Cost: $40
Equipment
- paper towels to blot pumpkin puree
- small saucepan to brown butter
- large mixing bowl
- Whisk
- rubber spatula
- parchment paper
- 2 Large baking sheets
- wire cookie cooling rack
- stand mixer or electric mixer (for frosting)
Ingredients
For the pumpkin oatmeal cookies
- 1¼ cup pumpkin purée
- 16 tbsp unsalted butter browned and cooled
- ½ cup granulated sugar
- ⅔ cup brown sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 2 cups old fashioned oats
- 1⅔ cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground clove
- ⅓ cup dark chocolate chips
For the buttercream filling
- 16 tbsp unsalted butter
- ¼ cup powdered sugar sifted
- 1 tsp vanilla extract
- 1 pinch cinnamon
- 1 pinch salt
- 2 tbsp heavy cream
Instructions
For the pumpkin oatmeal cookies
- Blot the pumpkin. Place some paper towels in a bowl or on a plate. Measure out the pumpkin purée and plop it on the paper towels. Smooth out slightly. Top the the pumpkin with more paper towels. Let it sit for about fifteen minutes and allow the paper towels to soak up the excess moisture.1¼ cup pumpkin purée
- While the pumpkin sits, brown the butter. In a saucepan over medium-high heat, melt the unsalted butter. Stir frequently and wait for the butter to bubble, foam and turn golden brown, about 3-4 minutes. It will smell nutty and sweet. Remove from the stovetop and pour the butter into a heat-proof bowl, making sure to scrape any brown bits at the bottom of the pan. Place in the fridge for 10-15 minutes to cool down to room temperature.16 tbsp unsalted butter
- Preheat the oven to 350℉ and place a rack in the center. In a bowl, whisk together the browned butter, granulated sugar and brown sugar. Once well combined, whisk in the vanilla and egg. Then add the pumpkin purée and whisk until homogenous.1¼ cup pumpkin purée, ½ cup granulated sugar, ⅔ cup brown sugar, 1 egg, 1 tsp vanilla extract, 16 tbsp unsalted butter
- Dump in the all purpose flour, oats, baking soda, salt, cinnamon, nutmeg and clove. With a rubber spatula, mix the batter together until the flour is absorbed. Do not overmix. Then add the dark chocolate chips and fold in once more.2 cups old fashioned oats, 1⅔ cups all purpose flour, 1 tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground clove, ⅓ cup dark chocolate chips
- Place the batter bowl in the fridge to chill for about 10-20 minutes. This will make it easier to form cookie balls.
- Line two baking sheets with parchment paper. Using a spoon, scoop tablespoon-sized balls of cookies and place around six cookies on the pan at a time. Using a spoon or your fingers, gently squash the dough down a little into a flatter, circular cookie to help it spread in the oven.
- Place the cookie sheet in the middle rack (do one pan at a time) of the oven and bake for 10-12 minutes, until the cookies look just set. Remove the pan from the oven and let cool for five minutes before transferring the cookies to a wire cooling rack to continue resting until completely cooled.
For the buttercream filling
- Make the buttercream frosting. In a stand mixer or with an electric mixer, beat your unsalted butter on medium speed for about a minute until it's nice and whipped. Sift in the powdered sugar and add the vanilla, cinnamon and salt. Beat together on medium speed until well combined and whipped, about two minutes. Then add the cream, one tablespoon at a time, beating on high in between each until the cream is absorbed and the frosting is whipped.16 tbsp unsalted butter, ¼ cup powdered sugar, 1 tsp vanilla extract, 1 pinch cinnamon, 1 pinch salt, 2 tbsp heavy cream
- Using a knife or spoon, add a dollop of frosting to the center of one cookie. Gently press another cookie on top until the cream spreads and bulges around the edges. Repeat until all are frosted. Enjoy!