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Sourdough Pumpkin Oatmeal Cream Pies
Soft pumpkin oatmeal sandwich cookies made with browned butter and sourdough discard, filled with pumpkin-spice cream cheese frosting.
- Total time
- About 1½–2 hr, including batches and complete cooling
- Yield
- 12 sandwich cookies (24 individual cookies)
- Starter
- Discard
- Heat
- 350°F / 177°C; about 15 min per batch
Ingredients
Dry ingredients
- 1¼ cups bread flour or all-purpose flour
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- 3 cups quick oats or old-fashioned rolled oats
Wet ingredients
- 1 cup unsalted butter (2 sticks), browned and cooled; measure before browning
- ½ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- ¾ cup sourdough discard, unfed
- 1 Tbsp molasses, optional
- 2 tsp vanilla extract
- ¾ cup plain pumpkin purée
Pumpkin-spice filling
- 8 oz cream cheese, softened
- 3 Tbsp unsalted butter, softened
- ½ tsp pumpkin pie spice
- A pinch salt
- 1 tsp vanilla extract
- 2½ cups powdered sugar
- 1–2 Tbsp milk, as needed for consistency
Method
Brown the butter & mix
- Melt the 1 cup butter in a saucepan over medium heat, stirring, until the milk solids turn golden brown. Transfer to a heat-safe bowl and cool until no longer hot.
- Preheat the oven to 350°F and line baking sheets with parchment. In a bowl, whisk the flour, salt, cinnamon, baking soda, and pumpkin pie spice.
- In a larger bowl, mix the browned butter with both sugars. Mix in the eggs, sourdough discard, optional molasses, vanilla, and pumpkin purée.
- Stir in the dry mixture, then fold in the oats until combined. The batter will be thick.
Bake the cookies
- Portion into 24 similarly sized cookies to make 12 sandwiches. Leave spreading room; the source places 6 cookies on each baking sheet. Work in batches as needed.
- Bake at 350°F for about 15 minutes per batch, until the edges are golden and the centers are set. Let the cookies firm up on the sheets, then transfer to a rack to cool completely.
Fill & sandwich
- Beat the softened cream cheese and 3 Tbsp softened butter with the filling's pumpkin pie spice, salt, and vanilla until smooth. Gradually beat in the powdered sugar. Add milk a little at a time, using only enough for a spreadable filling.
- Pair cookies of similar size. Spread filling on the flat side of one cookie and top with its partner. Refrigerate the finished cream pies in a covered container.
Helpful Notes
My saved note:
Sweet Bakes - Discard
Sourdough Pumpkin Oatmeal Cream Pies
Soft pumpkin oatmeal sandwich cookies made with browned butter and sourdough discard, filled with pumpkin-spice cream cheese frosting.
- Total time
- About 1½–2 hr, including batches and complete cooling
- Hands-on
- About 30 min
- Yield
- 12 sandwich cookies (24 individual cookies)
- Starter
- Discard
- Difficulty
- Beginner
- Heat
- 350°F / 177°C; about 15 min per batch
- Pan or vessel
- Saucepan + parchment-lined baking sheets + cooling rack
Gather first
Ingredients
Ingredients
Dry ingredients
- 1¼ cups bread flour or all-purpose flour
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- 3 cups quick oats or old-fashioned rolled oats
Wet ingredients
- 1 cup unsalted butter (2 sticks), browned and cooled; measure before browning
- ½ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- ¾ cup sourdough discard, unfed
- 1 Tbsp molasses, optional
- 2 tsp vanilla extract
- ¾ cup plain pumpkin purée
Pumpkin-spice filling
- 8 oz cream cheese, softened
- 3 Tbsp unsalted butter, softened
- ½ tsp pumpkin pie spice
- A pinch salt
- 1 tsp vanilla extract
- 2½ cups powdered sugar
- 1–2 Tbsp milk, as needed for consistency
Method
Step by step
Part 1
Brown the butter & mix
- Melt the 1 cup butter in a saucepan over medium heat, stirring, until the milk solids turn golden brown. Transfer to a heat-safe bowl and cool until no longer hot.
- Preheat the oven to 350°F and line baking sheets with parchment. In a bowl, whisk the flour, salt, cinnamon, baking soda, and pumpkin pie spice.
- In a larger bowl, mix the browned butter with both sugars. Mix in the eggs, sourdough discard, optional molasses, vanilla, and pumpkin purée.
- Stir in the dry mixture, then fold in the oats until combined. The batter will be thick.
Part 2
Bake the cookies
- Portion into 24 similarly sized cookies to make 12 sandwiches. Leave spreading room; the source places 6 cookies on each baking sheet. Work in batches as needed.
- Bake at 350°F for about 15 minutes per batch, until the edges are golden and the centers are set. Let the cookies firm up on the sheets, then transfer to a rack to cool completely.
Part 3
Fill & sandwich
- Beat the softened cream cheese and 3 Tbsp softened butter with the filling's pumpkin pie spice, salt, and vanilla until smooth. Gradually beat in the powdered sugar. Add milk a little at a time, using only enough for a spreadable filling.
Part 4
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Golden cookie edges and set centers; cookies completely cool before filling
Storage
Keep filled cream pies refrigerated in a covered container. Refrigerate within 2 hours (1 hour above 90°F), or freeze.
Reheat or serve
Serve chilled or let a refrigerated portion soften briefly before eating; keep the filling cool.
Keep Baking
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