Go Back

Pumpkin Spice Oatmeal Cream Pies

A fall twist on a classic treat!
4.15 from 7 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 (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


  • 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!