I used to LOVE Oatmeal Creme Pies as a kid. One of my favorite things to do is re-create childhood faves like those by making them vegan. These Vegan Pumpkin Spice Oatmeal Creme Pies are no exception, just with a little twist adding fall flavors.
If you love pumpkin spice, you’ll also love these Vegan Pumpkin Spice Chocolate Chip Cookies or this classic Vegan Pumpkin Bread.
For more delicious vegan cookies recipes, try these Vegan Oatmeal Raisin Cookies or Vegan Snickerdoodles.
Why You’ll Love Vegan Pumpkin Spice Oatmeal Creme Pies
- One bowl – The pumpkin spice oatmeal cookies are made in one bowl. Less mess is always a plus!
- Get creative – You can stick with the traditional vanilla frosting or get creative with the flavors. Try maple flavored frosting, or double down with pumpkin spice frosting!
- Standalone – The cookies used for the sandwiches or eat them solo, they’re just as delicious!
Ingredients
- Pumpkin puree – Make sure to get pure pumpkin, not pumpkin pie filling.
- Flax egg – This recipe uses ground flaxseed + water as an egg replacement. Combine the two and let sit for a few minutes while combining other ingredients.
- Vegan butter & vegetable shortening – You can swap for all vegan butter or all shortening if you only have one. I use both for a more balanced texture.
- Sugar* – Both white sugar and brown sugar are used in this recipe. A note about granulated sugar: Not all granulated sugar is vegan, make sure to choose a USDA Organic variety to ensure it is not processed with bone char, an animal ingredient.
- Molasses – This adds some extra fall flavor to this recipe.
- Flour – I used all-purpose flour for this recipe, but if you are looking for a gluten-free option, you can swap with a 1:1 gluten-free baking flour replacement.
- Oats – Make sure to stick with certified gluten-free oats if needed.
- Baking essentials – Baking powder, baking soda, vanilla extract, and pumpkin spice are the remaining ingredients for these cookies.
- Vegan Frosting – These are plenty of vegan store-bought frostings to choose from.
Helpful Equipment
- Large mixing bowl
- Large baking sheet
- Cookie scoop (optional)
- Parchment paper (optional)
How to Make Vegan Pumpkin Spice Oatmeal Creme Pies
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, cream together the brown sugar, white sugar, vegan butter and shortening by beating it with a fork until combined and slightly frothy. You can also use a food processor, but I skip this step to simplify the process.
Next, add the pumpkin puree, flax egg, vanilla extract, and molasses and mix again until cohesive.
Add the remaining dry ingredients and mix until a uniform dough is formed.
Use a cookie scoop or spoon to portion the dough onto a parchment-lined baking sheet.
Bake the cookies at 350F for 12-15 minutes or until the bottoms are slightly firm. Allow the cookies to cool fully after baking, at least 10-15 minutes.
Once the cookies are cool, spread about 2 tbsp of vegan vanilla frosting onto the bottom of one cookie. Place another cookie on top of the frosting bottom-first, creating a sandwich.
That’s it! Enjoy!
How to Serve Vegan Pumpkin Spice Oatmeal Creme Pies
Serve these creme pies right away or after storing in the fridge until ready to serve.
You can pre-assemble the creme pies or allow others to assemble with their choice of frosting right before eating! Cookie bar anyone?
How to Store Vegan Pumpkin Spice Oatmeal Creme Pies
- Fridge: Store in the fridge for up to 7 days in an air-tight container.
More Tips
- Not Vegan? Swap the vegan butter for real butter and the flax egg for 1 egg.
- Gluten-free? Stick with gluten-free oats and swap to a 1:1 gluten-free flour replacement.
FAQ: Vegan Pumpkin Spice Oatmeal Creme Pies
Can you freeze Pumpkin spice oatmeal creme pies?
Yes! Depending on the type of frosting you use, it may be best to freeze the cookies separately as assembling once thawed and ready to eat.
Can I make these pumpkin spice oatmeal creme pies gluten-free?
Absolutely! Make sure you are using gluten-free oats and swap for a gluten-free baking flour.
Vegan Pumpkin Spice Oatmeal Creme Pies
Equipment
- Cookie scoop (optional)
- Parchment paper (optional)
Ingredients
- ¼ cup pumpkin puree
- 1 tbsp Ground flaxseed (plus 1 tbsp water to make a flax egg)
- ¼ cup vegan butter
- ¼ cup Vegetable shortening
- ½ cup white sugar
- ½ cup brown sugar
- 1 tbsp molasses
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 ½ cup rolled oats
- 1 tsp pumpkin pie spice
- 10 tbsp vegan vanilla frosting
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, cream together the brown sugar, white sugar, vegan butter and shortening by beating it with a fork until combined and slightly frothy.
- Next, add the pumpkin puree, flax egg, vanilla extract, and molasses and mix again until cohesive.
- Add the remaining dry ingredients and mix until a uniform dough is formed.
- Use a cookie scoop or spoon to portion the dough onto a parchment-lined baking sheet.
- Bake at 350F for 12-15 minutes or until the bottoms are slightly firm.
- Allow to cool completely.
- Once cool, spread about 2 tbsp of vegan vanilla frosting onto the bottom of one cookie. Place another cookie on top of the frosting bottom-first, creating a sandwich.
- That's it! Enjoy!
Notes
- Not Vegan? Swap the vegan butter for real butter and the flax egg for 1 egg.
- Gluten-free? Stick with gluten-free oats and swap to a 1:1 gluten-free flour replacement.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on February 14, 2025
I love having a vegan version of a childhood favorite!
Sounds like a fun desert for the family. Thank you for sharing this easy to make recipe. 😊
Pastor Natalie (Examine This Moment)
Letstakeamoment.com