# Brown Butter Pumpkin Oatmeal Cream Pies

These soft, chewy, spiced pumpkin oatmeal cookies with a dreamy maple marshmallow filling are the ultimate cozy bite of autumn.

- Cuisine: American
- Category: Breakfast
- Language: en

## 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

## Instructions

1. Melt 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. Pour the browned butter into a heatproof bowl and let it cool until slightly warm but still liquid.
3. Whisk flour, baking soda, baking powder, spices (cinnamon, nutmeg, ground cloves), and salt in a medium bowl.
4. In a large mixing bowl, beat the browned butter with both light brown sugar and granulated sugar until smooth.
5. Mix in the egg yolk, pumpkin purée, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
7. Fold in the old-fashioned oats.
8. Cover the dough and chill for 30 minutes.
9. Preheat oven to 350°F and line baking sheets with parchment paper.
10. Scoop 1.5 tablespoons of dough per cookie and space them apart on the baking sheets.
11. Bake for 11–13 minutes, until the edges are set and the centers look slightly soft.
12. As 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.
13. Cool cookies completely on wire racks.
14. Beat softened butter until creamy.
15. Add marshmallow crème and beat until smooth.
16. Slowly mix in powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Beat until fluffy.
17. Pipe or spread the maple marshmallow filling on the flat side of one cookie.
18. Top with another cookie and gently press so the filling spreads to the edges.

## Equipment

- saucepan
- heatproof bowl
- medium bowl
- large mixing bowl
- whisk
- spatula
- cookie scoop
- baking sheets
- parchment paper
- oven
- round cookie cutter
- glass
- wire racks
- electric mixer
- piping 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.

## Source

- Original video: https://www.tiktok.com/t/ZTMj21s2H/
- Recipe page: https://www.cliprecipe.com/recipe/00714fe1-e5e3-4140-a66d-db16a1e551af
- Extracted: 2025-09-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt