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Pumpkin Spice Oatmeal Cream Pies

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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:

2 cups oat flour

1 tsp baking soda

1/2 tsp salt

1 tsp pumpkin spice

1/2 cup pumpkin puree

1/2 cup vegan butter (we use buttery sticks)

1/2 cup sugar

1 cup brown sugar

1 tsp vanilla

2 cups 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:

1/2 cup vegan butter (room temp)

2 cups powdered sugar

Nondairy milk

2 tsp 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
Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins
Course Dessert
Servings 16 pies

Ingredients
  

For the cookies:

  • 2 cups oat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin spice
  • 1/2 cup pumpkin puree
  • 1/2 cup vegan butter
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 2 cups oats

For the buttercream:

  • 1/2 cup vegan butter room temp
  • 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!
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    • Gilnaz
    • October 16, 2017
    Reply

    Love it .i will cook it soon ❤

    • Mary Whitehead
    • February 12, 2020
    Reply

    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!

    • Lily.Isadara
    • February 12, 2020
    Reply

    5 stars
    Omg! So good ?

    • Hannah
    • February 12, 2020
    Reply

    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!

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