Ingredients
Scale
- 20 tbsp (283g) unsalted butter, browned and reduced down to 1 c (226g) cooled to softened but still cold
- 1 1/2 c (180g) all-purpose flour
- 1 tbsp chai spice blend or pumpkin spice blend
- 1 tsp (5g) baking soda
- 1/2 tsp salt
- 3/4 c (150g) light brown sugar
- 3/4 c (150g) granulated sugar
- 1 (18g) large egg yolk, room temperature
- 1 c (230g) pumpkin puree, blotted
- 2 tsp (10ml) vanilla extract
- 2 1/4 c (191g) old-fashioned rolled oats
- 10 tbsp (141g) unsalted butter, browned, reduced down to 8 tbsp (1/2 c, 113g), and cooled to a solid room temperature texture
- 4 oz. (113g) cream cheese, softened to room temperature
- 2 1/2 c (280g) powdered sugar, sifted
- 1 tsp (5ml) vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp maple extract, optional for maple flavor
- 1/4 tsp salt
- 1–3 tbsp (15–45 ml) milk, as needed
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine browned unsalted butter with sugars until smooth. Mix in egg yolk, pumpkin puree, and vanilla.
- In another bowl, whisk flour, spice blend, baking soda, and salt. Gradually combine with wet mixture; fold in rolled oats.
- Line a baking sheet with parchment paper. Drop spoonfuls of dough onto the sheet, spacing two inches apart. Bake for about 10 minutes until edges are golden.
- For the buttercream, beat browned butter and cream cheese until creamy; add powdered sugar and mix until fluffy. Stir in vanilla, cinnamon, maple extract (if using), and salt, adjusting consistency with milk as needed.
- Assemble by spreading frosting on one cookie's flat side and sandwiching it with another cookie.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie (70g)
- Calories: 307
- Sugar: 20g
- Sodium: 115mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 38mg