Brown Butter Pumpkin Oatmeal Cream Pies W/ Maple Marshmallow

• teljes idő: 42 minutes

Hozzávalók

For the Cookies

1 cup (2 sticks) unsalted butter

1 cup light brown sugar, packed

½ cup granulated sugar

1 large egg yolk, room temperature

¾ cup pumpkin purée (not pumpkin pie filling)

2 tsp vanilla extract

1 ½ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

1 ½ tsp cinnamon

½ tsp nutmeg

¼ tsp ground cloves

1 tsp kosher salt

2 cups old-fashioned oats @Bob’s Red Mill

For the Maple Marshmallow Filling

1 stick (½ cup) unsalted butter, softened

1 cup marshmallow crème (like Fluff) @jetpuffed

2 cups powdered sugar, sifted

2 Tbsp pure maple syrup

½ tsp vanilla extract

Pinch of salt

Útmutatók

Brown the Butter

In a saucepan, melt butter over medium heat, stirring often, until golden brown with nutty aroma and brown bits at the bottom.

Pour into a heatproof bowl and let cool until slightly warm but still liquid.

Make the Dough

Whisk flour, baking soda, baking powder, spices, and salt in a medium bowl.

In a large mixing bowl, beat browned butter with both sugars until smooth.

Mix in the egg yolk, pumpkin purée, and vanilla.

Gradually add dry ingredients, mixing until just incorporated.

Fold in oats. Cover and chill dough for 30 minutes.

Bake

Preheat oven to 350°F. Line baking sheets with parchment.

Scoop 1.5 Tbsp of dough per cookie, spacing apart.

Bake 11–13 minutes, until edges are set and centers look slightly soft.

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 that bakery-style look.

Cool completely on wire racks.

Make the Filling

Beat butter until creamy. Add marshmallow crème and beat until smooth.

Slowly mix in powdered sugar, maple syrup, vanilla, and salt. Beat until fluffy.

Assemble

Pipe or spread filling on the flat side of one cookie, then top with another.

Gently press so the filling spreads to the edges. Enjoy🫶🏼