Vegan Pumpkin Spice Oatmeal Cream Pies
Picture this: tender and aromatic oatmeal cookies infused with the warm, comforting spices of pumpkin pie, sandwiched together with a luscious vegan cream filling. The result is an award-winning dessert that captures the essence of autumn in every bite.
- For the cookies:
- 2 cups
- gluten-free oat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon
- pumpkin spice powder
- ½ cup
- pumpkin purée
- ½ cup
- vegan butter
- ½ cup
- sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups gluten-free rolled oats
- For the buttercream:
- ½ cup vegan butter
- 2 cups powdered sugar
- 2 teaspoon pumpkin spice powder
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. For the cookies, into a medium bowl, add flour, baking soda, salt, and pumpkin spice powder and mix to combine.
- Into a separate bowl, add pumpkin purée, butter, sugars, and vanilla, and beat with a handheld mixer. Once combined, add dry mixture to wet and mix until combined, then fold in oats.
- Place rounded tablespoons of dough ½-inch apart onto baking sheet. Grease bottom of a glass cup, press down lightly on each cookie with bottom of cup, and bake for 9-11 minutes. Remove from oven and let cool completely.
- For the buttercream, into a bowl, beat butter for 1 minute, add sugar, and beat for additional minute. Add the pumpkin spice and beat again until combined and fluffy.
- To assemble, spread or pipe onto bottom of one cooled cookie, top with another, and repeat with remaining cookies.
What you need:
For the cookies: 2 cups
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon
½ cup
½ cup
½ cup
1 cup brown sugar
1 teaspoon vanilla extract
2 cups gluten-free rolled oats
For the buttercream: ½ cup vegan butter 2 cups powdered sugar 2 teaspoon pumpkin spice powder.
What you do:
Preheat oven to 350 degrees and line a baking sheet with parchment paper. For the cookies, into a medium bowl, add flour, baking soda, salt, and pumpkin spice powder and mix to combine.
Into a separate bowl, add pumpkin purée, butter, sugars, and vanilla, and beat with a handheld mixer. Once combined, add dry mixture to wet and mix until combined, then fold in oats.
Place rounded tablespoons of dough ½-inch apart onto baking sheet. Grease bottom of a glass cup, press down lightly on each cookie with bottom of cup, and bake for 9-11 minutes. Remove from oven and let cool completely.
For the buttercream, into a bowl, beat butter for 1 minute, add sugar, and beat for additional minute. Add the pumpkin spice and beat again until combined and fluffy.
To assemble, spread or pipe onto bottom of one cooled cookie, top with another, and repeat with remaining cookies.
