Vegan Pumpkin Spice Oatmeal Cream Pies

Image this: tender and fragrant oatmeal cookies infused with the nice and cozy, comforting spices of pumpkin pie, sandwiched along with a luscious vegan cream filling. The result’s an award-winning dessert that captures the essence of autumn in each chunk.

What you want:

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

What you do:

1. Preheat oven to 350 levels and line a baking sheet with parchment paper.
2. For the cookies, right into a medium bowl, add flour, baking soda, salt, and pumpkin spice powder and blend to mix.
3. Right into a separate bowl, add pumpkin purée, butter, sugars, and vanilla, and beat with a handheld mixer. As soon as mixed, add dry combination to moist and blend till mixed, then fold in oats.
4. Place rounded tablespoons of dough ½-inch aside onto baking sheet. Grease backside of a glass cup, press down calmly on every cookie with backside of cup, and bake for September 11 minutes. Take away from oven and let cool utterly.
5. For the buttercream, right into a bowl, beat butter for 1 minute, add sugar, and beat for extra minute. Add the pumpkin spice and beat once more till mixed and fluffy.
6. To assemble, unfold or pipe onto backside of 1 cooled cookie, high with one other, and repeat with remaining cookies. 

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