Brown Butter Pumpkin Oatmeal Cream Pies
Serves 1
Directions
- 1Melt butter in a saucepan over medium heat, stirring often, until it turns golden brown with a nutty aroma and brown bits at the bottom.
- 2Pour the browned butter into a heatproof bowl and let it cool until slightly warm but still liquid.
- 3Whisk flour, baking soda, baking powder, spices (cinnamon, nutmeg, ground cloves), and salt in a medium bowl.
- 4In a large mixing bowl, beat the browned butter with both light brown sugar and granulated sugar until smooth.
- 5Mix in the egg yolk, pumpkin purée, and vanilla extract.
- 6Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- 7Fold in the old-fashioned oats.
- 8Cover the dough and chill for 30 minutes.
- 9Preheat oven to 350°F and line baking sheets with parchment paper.
- 10Scoop 1.5 tablespoons of dough per cookie and space them apart on the baking sheets.
- 11Bake for 11–13 minutes, until the edges are set and the centers look slightly soft.
- 12As soon as the cookies come out of the oven, use a round cookie cutter or the rim of a glass to gently scoot them into perfect circles for a bakery-style look.
- 13Cool cookies completely on wire racks.
- 14Beat softened butter until creamy.
- 15Add marshmallow crème and beat until smooth.
- 16Slowly mix in powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Beat until fluffy.
- 17Pipe or spread the maple marshmallow filling on the flat side of one cookie.
- 18Top with another cookie and gently press so the filling spreads to the edges.
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 1 large egg yolk, room temperature
- 0.75 cup pumpkin purée (not pumpkin pie filling)
- 2 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 1.5 tsp cinnamon
- 0.5 tsp nutmeg
- 0.25 tsp ground cloves
- 1 tsp kosher salt
- 2 cups old-fashioned oats
- 1 stick unsalted butter, softened
- 1 cup marshmallow crème (like Fluff)
- 2 cups powdered sugar, sifted
- 2 Tbsp pure maple syrup
- 0.5 tsp vanilla extract
- 1 pinch salt
Equipment
saucepanheatproof bowlmedium bowllarge mixing bowlwhiskspatulacookie scoopbaking sheetsparchment paperovenround cookie cutterglasswire rackselectric mixerpiping bag
Tips
- Use a round cookie cutter or the rim of a glass to gently scoot cookies into perfect circles as soon as they come out of the oven for a bakery-style look.
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