Pumpkin Spice Oatmeal Cream Pies

These pumpkin spice oatmeal cream pies are beyond good. Like, think pumpkin spice latte infused Little Debbie’s Oatmeal Creme Pies. But better.

They are super easy to make and they’re even gluten free!

For the cookies, you’ll need:

gluten free oat flour

baking soda and salt

pumpkin spice

pumpkin puree

vegan butter (we use buttery sticks)

sugar and brown sugar

vanilla extract

gluten free old fashioned rolled oats

To make, mix the flour, salt, baking soda, and pumpkin spice in one bowl and beat the pumpkin, butter, sugar, brown sugar, and vanilla in another. Next, mix the dry ingredients into the wet and fold in the oats. Scoop balls of dough onto baking sheet and flatten with your fingers or the bottom of a cup.

Bake the cookies at 350°F for 9-11 minutes. Let them cool completely, then frost the underside of one cookie with pumpkin spice buttercream and top with another cookie. For the fluffy buttercream, you’ll need:

vegan butter (room temp)

powdered sugar

Nondairy milk

pumpkin spice

Beat the butter until it is very fluffy, for at least one minute. Add in the powdered sugar and continue to beat for another minute or so. Add milk as necessary. Add the pumpkin spice and beat again.

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!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 40 mins

Cook Time 10 mins

Total Time 50 mins

Course Dessert

Servings 16 pies

Ingredients

  

For the cookies:

• 2 cups gluten free oat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin spice
• 1/2 cup pumpkin puree
• 1/2 cup vegan buttery sticks
• 1/2 cup white sugar
• 1 cup brown sugar
• 1 tsp vanilla
• 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 spice

Instructions

 

• Preheat the oven to 350°F.
• Mix together the flour, baking soda, salt, and pumpkin spice.
• In a separate bowl, add the pumpkin puree, butter, sugars, and vanilla and beat with a mixer.
• Add the dry mixture to the wet and mix until combined.
• Fold in the oats.
• Use a scooper to place rounded scoops of batter on a lined baking sheet. Flatten each with your fingers or the bottom of a cup.
• Bake for 9-11 minutes.
• Make the buttercream! Beat the butter for about a minute.
• Add in the powdered sugar and continue to beat for another minute or so.
• Add milk as necessary to reach desired consistency.
• Add the pumpkin spice and beat again.
• Let the cookies cool completely. Spread or pipe the frosting on the bottom of one cookie and top with another!