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!
4.2 from 5 votes
Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins
Course Dessert
Servings 16 pies


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


  • 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!

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    • Gilnaz
    • October 16, 2017

    Love it .i will cook it soon ❤

    • Mary Whitehead
    • February 12, 2020

    5 stars
    This is my GO TO Thanksgiving recipe now! So many family members are calling them little Mary’s ? Perfect treat for a potluck!

      • Sheila
      • November 21, 2020

      Can you replace the oat flour with gluten-free all purpose flour?

    • Lily.Isadara
    • February 12, 2020

    5 stars
    Omg! So good ?

    • Hannah
    • February 12, 2020

    5 stars
    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!

    • Ashley
    • September 17, 2020

    Will these be ok with all purpose flour?

      • Six Vegan Sisters
      • September 21, 2020

      Hi Ashley, sorry we haven’t tried using all purpose flour for this recipe. Let us know if you give it a try!

    • Sierra Bowman
    • September 22, 2020

    Delicious 😋 can these be made without the pumpkin?

      • Six Vegan Sisters
      • September 23, 2020

      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.

        • Nicole laar
        • October 27, 2020

        1 star
        Cookies turned out very dry and crumbly. The flavour was good!

    • Kris
    • October 4, 2020

    Can I use applesauce instead of the butter?
    Sound yummy

    • Claire
    • October 18, 2020

    Quick question, how are these stored after they’re made? Good at room temp or need refrigeration? Thank you!

    • Amanda
    • November 15, 2020

    5 stars
    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!

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