Quaker%C2%AE%20Pumpkin%20Cream%20Pie%20Cookies.png

Quaker® Pumpkin Cream Pie Cookies

Roasted pumpkin purée paired with a spiced cream cheese and vanilla filling, complemented by rich brown butter for a decadent dessert base.

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Original recipe (1×) yields 4 servings

Quaker® Oats-Old Fashioned

14 oz

400g
pumpkin

11 oz

300g
butter

9 oz

250g
baking powder

1 tsp

1 tsp
brown sugar

5.5 oz

150g
powdered sugar

5.5 oz

150g
toasted pumpkin seeds

2 tsp

2 tsp
egg yolk

1

1
vanilla bean

1

1
Salt

Cream Cheese Filling:

butter

5 oz

140g
ground cinnamon

⅓ tsp

⅓ tsp
maple syrup

½ tbsp

½ tbsp
plain cream cheese

7 oz

200g
cream

2 tbsp

2 tbsp

Ingredients

Quaker® Oats-Old Fashioned

14 oz

400g
pumpkin

11 oz

300g
butter

9 oz

250g
baking powder

1 tsp

1 tsp
brown sugar

5.5 oz

150g
powdered sugar

5.5 oz

150g
toasted pumpkin seeds

2 tsp

2 tsp
egg yolk

1

1
vanilla bean

1

1
Salt

Cream Cheese Filling:

butter

5 oz

140g
ground cinnamon

⅓ tsp

⅓ tsp
maple syrup

½ tbsp

½ tbsp
plain cream cheese

7 oz

200g
cream

2 tbsp

2 tbsp

Cooking Guide

Quaker%C2%AE%20Pumpkin%20Cream%20Pie%20Cookies.png

Start by preparing the cream filling. Melt the butter over medium heat until it turns into brown butter (about 10–15 minutes). Strain it and place it in the fridge to cool.
In a bowl, mix the cream cheese, cream, scraped vanilla bean seeds, cinnamon, and a pinch of salt.
Once the brown butter has cooled, add a bit of salt and return it to the fridge.
Prepare the pumpkin:
Cut the pumpkin into wedges and roast in the oven at 180°C (355°F) for 35–40 minutes, or until soft.
Let the pumpkin cool, remove the skin, and place it in a food processor.

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Quaker® Oats-Old Fashioned

Quaker® Oats-Old Fashioned

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