These pumpkin spice oatmeal cream pies are beyond good. Think pumpkin spice infused Little Debbie’s Oatmeal Creme Pies. But better.
They are super easy to make and they’re even gluten-free!
Ingredients
For the cookies, you’ll need:
- gluten-free oat flour (measured correctly)
- baking soda and salt
- pumpkin pie spice
- pumpkin puree
- vegan butter (we use buttery sticks)
- sugar and brown sugar
- vanilla extract
- gluten-free old fashioned rolled oats
For the fluffy buttercream, you’ll need:
- vegan butter (softened)
- powdered sugar
- nondairy milk
- pumpkin pie spice
I mean, how good do they look? You’ll please everyone with these, we promise. Find the full recipe below!
Pumpkin Spice Oatmeal Cream Pies
A fall twist on a classic treat!
Ingredients
For the cookies:
- 2 cups gluten-free oat flour (measured correctly)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/2 cup vegan buttery sticks
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 cups gluten-free old fashioned rolled oats
For the buttercream:
- 1/2 cup vegan buttery sticks softened
- 2 cup powdered sugar
- nondairy milk as necessary
- 2 tsp pumpkin pie spice
Instructions
- Make the cookies: Preheat the oven to 350°F and set aside 1-2 lined baking sheets.
- Whisk together the flour, baking soda, salt, and pumpkin spice in a medium mixing bowl.
- In a separate, large bowl, beat the pumpkin puree, butter, sugars, and vanilla.
- Add the dry mixture to the wet and mix until just combined.
- Fold in the oats.
- Use a scooper to place rounded scoops of dough (about 2 tbsp each) on a lined baking sheet. Flatten each slightly using your fingers or the bottom of a cup.
- Bake for 9-11 minutes. Set aside to cool completely.
- Make the buttercream: Add the butter to a large mixing bowl and beat for about a minute.
- Add in the powdered sugar and pumpkin spice and continue to beat for another minute or so.
- Add milk, as necessary, to reach the desired consistency.
- Assemble: For each pie, spread or pipe the frosting on the bottom of one cookie and top with another cookie. Enjoy!
Love it .i will cook it soon ❤
This is my GO TO Thanksgiving recipe now! So many family members are calling them little Mary’s ? Perfect treat for a potluck!
Can you replace the oat flour with gluten-free all purpose flour?
I know this is old but you can make your own oat flour by running your gf oats through a food processor.
Omg! So good ?
I made these for a holiday get together where there were people who were gluten free and / or vegan and they were a huge hit! Everyone loved them, whether they had allergies or not. Next time I’ll be sure to add extra pumpkin pie spice!
Will these be ok with all purpose flour?
Hi Ashley, sorry we haven’t tried using all purpose flour for this recipe. Let us know if you give it a try!
Delicious 😋 can these be made without the pumpkin?
Hi Sierra! So sorry, but we’ve never tried making these without pumpkin! We would probably not recommend just omitting the pumpkin as it would need to be replaced with another liquid ingredient.
Cookies turned out very dry and crumbly. The flavour was good!
Can I use applesauce instead of the butter?
Sound yummy
Quick question, how are these stored after they’re made? Good at room temp or need refrigeration? Thank you!
Ok I usually don’t take time to comment on recipes, but I just had to with this one because they were so amazing!!!
I’ve been experimenting with many different gluten free/vegan treats as I discovered more food allergies between me and my son. All of them claim to be really good, but most were just okay. These are just so incredible my delicious.
Even my husband loved them and he usually is not a big fan of my allergy friendly baking experiments. Lol. Thank you so much for this recipe! We will definitely make these again!
These look so similar to cookies my grandmother made when I was a kid! I’m so excited to try this vegan version 🙂
The pumpkin spice flavor was perfect. Though they were a lil too sweet (in the way that Americans are famous for).
I liked the resulting cookies’ doughy texture, but it crumbled far too easily, leaving me with a parfait not a cremewich.
Things to mention about my preparation:
1. I didn’t have oat flour. So I stick 2 cups of rolled oats in a blender and mixed my dry ingredients that way. All things else the same, like *folding* in the rest of the oats later.
2. I used fridge temperature Earth Balance for both parts. I wish I had used room temperature as the creme seemed to separate a lil as the sandwich sat.
I don’t want to give up on this. This recipe seems very promising. But I think it needs a binding agent, like a flax egg. And it needs to be weighted ingredients, I wasn’t even sure if the brown sugar was supposed to be packed or not.
Also, I didn’t have pumpkin spice, but it’s easy to make. Here’s a link if you need one. https://www.allrecipes.com/recipe/20476/pumpkin-spice/
Jared, brown sugar is always measured as packed 😀
I am new to dairy free recipes and am having trouble sourcing the Earth Balance buttery sticks. Is there another non-dairy substitute for this? Thanks!
I have never made anything vegan or gluten-free because I’ve never had a reason to until now. Decided to do so simply because they looked good and the comments were convincing, and I am SO glad I did!
Okay, first of all, I didn’t tell anyone upfront that these are vegan or gluten-free, and I’m really glad I didn’t. One of the recipients had previously stated that there’s no such thing as good vegan food. After she ate it and was raving about it (“you have to give me the recipe!!”) I told her it was vegan and gluten-free… her jaw nearly fell out of her head. She was like, “How?!”
And that pretty much sums up how phenomenal these are.
A couple of tips for anyone who may need them:
– If you’re making these in a warm kitchen, using milk in the buttercream *might* make the buttercream really drippy. I only put in a tbsp, but I ended up making 1.5x the amount of buttercream needed because I had to thicken it back up (butter melts, yo). Next time I make these, I will try my best to not add any milk at all, or just add half a tsp at a time until it’s just soft enough to spread.
– Less is more with any type of oatmeal cookie. By this, I mean cooking time. I opted for 9 minutes, and let them cool completely before popping them back in the oven for one minute. One of the cookie sheets got 2 extra minutes, but this made for cookies that weren’t soft enough to sandwich. The idea isn’t to have a gooey cookie but to have one that stays somewhat soft so that it stays intact while eating.
– These are great frozen! As I mentioned, the buttercream was a little on the drippy side. Even after I thickened it up, given how hot my kitchen is, the cookies smashed together and the buttercream came dribbling out the sides :(. I ended up individually wrapping each one with saran wrap and popping them in the freezer — they’re PHENOMENAL and now the buttercream is back to being a bit stiffer.
– The recipe says to use a scoop to disburse the cookie dough on the cookie sheet — I interpreted this as “use an ice cream scoop” and this was a problem, lol. The first 4 cookies were enormous. Once I realized this, I used a basic spoon and thwacked ’em onto the cookie sheet to make much smaller cookies; I’m stoked that I did. The big ones were the ones that got the extra 2 minutes and ended up unusable for the sandwiches because they broke in half 🙁 lol. Still delicious as regular cookies though!
I think this is the beginning of a beautiful new food relationship. Thank you, ladies. What a happy find!
This is fantastic! We are hosting Thanksgiving dinner and have some gluten free and vegan guests coming. Thank you!