Go Back Email Link
–+ servings
Three sourdough discard browned butter caramel apple oatmeal cream pies sit on top of each other. They have a brown sugar cream cheese frosting filling and are surrounded by several oatmeal cream pies.

Brown Butter Sourdough Caramel Apple Oatmeal Cream Pies

These Brown Butter Caramel Apple Oatmeal Cream Pies feature soft, chewy brown butter oatmeal cookies filled with fluffy brown sugar cream cheese frosting and a homemade caramel apple filling. They're the perfect cozy fall dessert, combining warm spices, rich caramel, and fresh apples in every irresistible bite.
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 10 oatmeal cream pies
Author: Jamie

Ingredients

Caramel Apple Filling

  • 1 cup brown sugar 220 g
  • 1/2 cup heavy cream 120 g
  • 5 tablespoons salted butter 71 g
  • Pinch of salt
  • 2 medium apples finely chopped (about 2 cups / 280 g), peeled if desired
  • 1 tablespoon cornstarch 8 g
  • 2 teaspoons vanilla extract 10 g

Brown Butter Oatmeal Cookies

  • 3 cups old-fashioned oats 270 g
  • 1 1/2 cups all-purpose flour 180 g
  • 2 teaspoons ground cinnamon 5 g
  • 1/2 teaspoon ground ginger 1 g
  • 1 1/2 teaspoons baking soda 7 g
  • 1/4 teaspoon salt 1.5 g
  • 1 cup salted butter browned* (226 g butter; yields about 185 g browned butter)
  • 1 1/4 cups brown sugar packed (275 g)
  • 3/4 cup granulated sugar 150 g
  • 2 large eggs 100 g
  • 1 tablespoon molasses 20 g
  • 2 teaspoons vanilla extract 10 g
  • 1/2 cup sourdough discard 120 g

Brown Sugar Cream Cheese Frosting

  • 1/2 cup salted butter softened (113 g)
  • 8 ounces cream cheese softened (226 g)
  • 1 cup brown sugar packed (220 g)
  • 1 teaspoon vanilla extract 5 g
  • 3 cups powdered sugar 360 g

Instructions

Brown the Butter

  • Add the butter to a light-colored saucepan over medium heat. Melt completely, stirring occasionally. Continue cooking until the butter begins to foam and the milk solids turn golden brown with a nutty aroma, about 5–8 minutes. Immediately pour into a heatproof bowl, making sure to scrape in the browned bits. Let cool until just warm before using.

Make the Caramel Apple Filling

  • In a medium saucepan, combine the brown sugar, heavy cream, butter, and salt over medium heat. Stir until the butter has melted and the mixture begins to simmer.
  • Whisk the cornstarch with 1 tablespoon of water until smooth, then stir it into the caramel. Add the chopped apples (peeled if desired) and cook for 8–10 minutes, stirring frequently, until the apples are tender and the caramel has thickened.
  • Remove the saucepan from the heat and stir in the vanilla extract. Transfer the filling to a bowl and allow it to cool completely before assembling.

Make the Cookies

  • Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the oats, flour, cinnamon, ginger, baking soda, and salt.
  • In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until combined.
  • Mix in the eggs, molasses, vanilla, and sourdough discard until smooth.
  • Add the dry ingredients to the wet ingredients and mix just until no dry streaks remain. Do not overmix.
  • Using a 3-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  • Bake for 10 minutes, or until the edges are lightly golden and the centers are just set.
  • Immediately after removing the cookies from the oven, use a wide-mouth drinking glass or small bowl to gently swirl around each cookie to create perfectly round edges.
  • Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Make the Frosting

  • Beat the softened butter and cream cheese together until smooth and creamy.
  • Add the brown sugar and vanilla, mixing until fully incorporated. The brown sugar adds granules, so make sure to mix for about 2 minutes to incorporate it. You will still have it in the frosting, but it will be less gritty compared to not mixing long enough.
  • Gradually add the powdered sugar, beating until light and fluffy.

Assemble

  • Transfer the frosting to a piping bag (or just spread it on). Spread or pipe a thick layer of frosting onto the flat side of one cooled cookie. Using the back of a spoon or an offset spatula, create a shallow well in the center of the frosting.
  • Spoon the cooled caramel apple filling into the well, then pipe or spread a little more frosting around the edges if needed to help contain the filling.
  • Top with another cookie and gently press together.
  • Repeat with the remaining cookies.

Notes

Storage

Store assembled oatmeal cream pies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for about 15 minutes before serving for the best texture.

Nutrition

Serving: 1serving | Calories: 1103kcal | Carbohydrates: 164g | Protein: 9g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 597mg | Potassium: 342mg | Fiber: 4g | Sugar: 127g | Vitamin A: 1574IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 3mg
Calories: 1103kcal
Tried this recipe?Mention @Bake.With.Jamie