Brown Butter Pumpkin Oatmeal Cream Pies

Serves 1
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Directions

  1. 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.
  2. 2Melt butter in a saucepan over medium heat, stirring often, until it turns golden brown with a nutty aroma and brown bits at the bottom.
  3. 3Melt butter in a saucepan over medium heat, stirring often, until it turns golden brown with a nutty aroma and brown bits at the bottom.
  4. 4Pour the browned butter into a heatproof bowl and let it cool until slightly warm but still liquid.
  5. 5Pour the browned butter into a heatproof bowl and let it cool until slightly warm but still liquid.
  6. 6Pour the browned butter into a heatproof bowl and let it cool until slightly warm but still liquid.
  7. 7Whisk flour, baking soda, baking powder, spices (cinnamon, nutmeg, ground cloves), and salt in a medium bowl.
  8. 8Whisk flour, baking soda, baking powder, spices (cinnamon, nutmeg, ground cloves), and salt in a medium bowl.
  9. 9Whisk flour, baking soda, baking powder, spices (cinnamon, nutmeg, ground cloves), and salt in a medium bowl.
  10. 10In a large mixing bowl, beat the browned butter with both light brown sugar and granulated sugar until smooth.
  11. 11In a large mixing bowl, beat the browned butter with both light brown sugar and granulated sugar until smooth.
  12. 12In a large mixing bowl, beat the browned butter with both light brown sugar and granulated sugar until smooth.
  13. 13Mix in the egg yolk, pumpkin purée, and vanilla extract.
  14. 14Mix in the egg yolk, pumpkin purée, and vanilla extract.
  15. 15Mix in the egg yolk, pumpkin purée, and vanilla extract.
  16. 16Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
  17. 17Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
  18. 18Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
  19. 19Fold in the old-fashioned oats.
  20. 20Fold in the old-fashioned oats.
  21. 21Fold in the old-fashioned oats.
  22. 22Cover the dough and chill for 30 minutes.
  23. 23Cover the dough and chill for 30 minutes.
  24. 24Cover the dough and chill for 30 minutes.
  25. 25Preheat oven to 350°F and line baking sheets with parchment paper.
  26. 26Preheat oven to 350°F and line baking sheets with parchment paper.
  27. 27Preheat oven to 350°F and line baking sheets with parchment paper.
  28. 28Scoop 1.5 tablespoons of dough per cookie and space them apart on the baking sheets.
  29. 29Scoop 1.5 tablespoons of dough per cookie and space them apart on the baking sheets.
  30. 30Scoop 1.5 tablespoons of dough per cookie and space them apart on the baking sheets.
  31. 31Bake for 11–13 minutes, until the edges are set and the centers look slightly soft.
  32. 32Bake for 11–13 minutes, until the edges are set and the centers look slightly soft.
  33. 33Bake for 11–13 minutes, until the edges are set and the centers look slightly soft.
  34. 34As 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.
  35. 35As 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.
  36. 36As 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.
  37. 37Cool cookies completely on wire racks.
  38. 38Cool cookies completely on wire racks.
  39. 39Cool cookies completely on wire racks.
  40. 40Beat softened butter until creamy.
  41. 41Beat softened butter until creamy.
  42. 42Beat softened butter until creamy.
  43. 43Add marshmallow crème and beat until smooth.
  44. 44Add marshmallow crème and beat until smooth.
  45. 45Add marshmallow crème and beat until smooth.
  46. 46Slowly mix in powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Beat until fluffy.
  47. 47Slowly mix in powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Beat until fluffy.
  48. 48Slowly mix in powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Beat until fluffy.
  49. 49Pipe or spread the maple marshmallow filling on the flat side of one cookie.
  50. 50Pipe or spread the maple marshmallow filling on the flat side of one cookie.
  51. 51Pipe or spread the maple marshmallow filling on the flat side of one cookie.
  52. 52Top with another cookie and gently press so the filling spreads to the edges.
  53. 53Top with another cookie and gently press so the filling spreads to the edges.
  54. 54Top with another cookie and gently press so the filling spreads to the edges.

Ingredients

  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1 cup light brown sugar, packed
  • 1 cup light brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 1 large egg yolk, room temperature
  • 1 large egg yolk, room temperature
  • 1 large egg yolk, room temperature
  • 0.75 cup pumpkin purée (not pumpkin pie filling)
  • 0.75 cup pumpkin purée (not pumpkin pie filling)
  • 0.75 cup pumpkin purée (not pumpkin pie filling)
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 1.5 tsp cinnamon
  • 1.5 tsp cinnamon
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp nutmeg
  • 0.5 tsp nutmeg
  • 0.25 tsp ground cloves
  • 0.25 tsp ground cloves
  • 0.25 tsp ground cloves
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 2 cups old-fashioned oats
  • 2 cups old-fashioned oats
  • 2 cups old-fashioned oats
  • 1 stick unsalted butter, softened
  • 1 stick unsalted butter, softened
  • 1 stick unsalted butter, softened
  • 1 cup marshmallow crème (like Fluff)
  • 1 cup marshmallow crème (like Fluff)
  • 1 cup marshmallow crème (like Fluff)
  • 2 cups powdered sugar, sifted
  • 2 cups powdered sugar, sifted
  • 2 cups powdered sugar, sifted
  • 2 Tbsp pure maple syrup
  • 2 Tbsp pure maple syrup
  • 2 Tbsp pure maple syrup
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 1 pinch salt
  • 1 pinch salt
  • 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.