Pumpkin Spice Oatmeal Cream Pies
Cozy up to your new fall favorite recipe, dairy-free pumpkin spice oatmeal cream pies. Soft, chewy pumpkin spice oatmeal cookies sandwich a creamy marshmallow fluff frosting in this delicious, homemade oatmeal cream pie recipe.
When I set out to make this recipe, I imagined I would make a simple batch of pumpkin spice oatmeal cookies. Using my peanut butter oatmeal cookie recipe as the base, I replaced peanut butter with pumpkin puree and added some warm fall spices for added flavor.
As soon as the first batch hit the oven, the idea for oatmeal cream pies hit my mind. I quickly whipped up some marshmallow fluff icing to fill the cookies and the rest is history.
These soft, chewy, oatmeal cream pie cookies are the perfect fall treat!
Why We Love Pumpkin Spice Oatmeal Cream Pies
Oatmeal cream pies are one of my top 5 favorite desserts of all time so I don’t think you will have to do much to convince me to break out the mixer and make these delicious and addictive cookies! Some of the reasons I love making these dairy-free oatmeal cream pies include:
- Fresh fall flavors– The blend of cinnamon and pumpkin pie spice give these cookies a warm cozy flavor.
- Soft and chewy– These tender cookies are soft, chewy, and everything you want in a pumpkin oatmeal cookie.
- Twice the cookie per serving!– Not that I am one to stress about how many cookies I’m throwing back, but these oatmeal cream pies are a two for one kind of cookie!
Dairy-Free Changes to Pumpkin Spice Oatmeal Cream Pie Cookies
One dairy-free swap made in two places helps keep these delicious cookies delightfully dairy-free.
- Plant-based butter– In the base of the cookie as well as the marshmallow cream filling, I replace a traditional butter with a plant-based option like Country Crock’s plant-butter sticks.
How to Make Dairy-Free Pumpkin Spice Oatmeal Cream Pies
Ingredients You’ll Need
- Plant-based butter– Softened to room temperature.
- Sugar– A blend of brown and granulated sugar are used in the cookies.
- Pumpkin puree– Pumpkin puree that has been strained/squeezed out to remove additional moisture.
- Egg– At room temperature.
- Vanilla– Adds a little boost of flavor to the cookies.
- Dry ingredients– A blend of flour, baking soda, salt, pumpkin spice, and cinnamon.
- Oatmeal– A mix of old fashioned oats and quick oats.
- Marshmallow frosting– A blend of dairy-free butter, marshmallow fluff, powdered sugar, vanilla, and salt make the addictive frosting.
Step-by-Step Directions for Pumpkin Spice Oatmeal Cream Pie Cookies
- Take out egg + vegan butter: Allow the plant-based butter and egg to come to room temperature.
- Prepare for baking: Preheat the oven to 350°F and line a rimmed cookie sheet with parchment paper or a silicone baking mat and set aside.
- Strain pumpkin puree: Measure 1/2 cup of pumpkin puree. Using a cheesecloth or a clean dish towel, squeeze out the extra moisture from the pumpkin puree. You won’t get all of the liquid out, but as much as you can.
- Beat wet ingredients with sugar: In the base of a stand mixer fitted with the paddle attachment (or in a large bowl with handheld beaters) cream together plant-based butter, pumpkin puree, granulated sugar, and brown sugar.
- Add egg + vanilla and mix to combine.
- Mix dry ingredients: In a medium mixing bowl, stir together flour, baking soda, pumpkin pie spice, cinnamon, salt, quick oats, and old fashioned oats.
- Add dry ingredients: Slowly spoon the dry ingredients into the wet ingredients and mix to combine.
- Scoop: Using a 1.5 Tablespoon cookie scoop, scoop out the dough onto the prepared baking sheet.
- Bake for 14 minutes.
- Cool: Remove from oven and allow to cool completely before filling with icing.
- Make frosting: While the cookies cool, beat together plant-based butter, marshmallow fluff, powdered sugar, vanilla, and salt.
- Move to piping bag: Transfer the frosting to piping bag or a gallon zip lock and chill until ready to ice.
- Assemble: Flip half the cookies over so the flat side is up, pipe a circle of icing on the flat side and top with a non-iced cookie. Repeat to make all of the oatmeal cream pies.
- Serve immediately or chill until you are ready to serve.
- Keep dairy-free pumpkin spice oatmeal cookies in an air-tight container in the refrigerator until you are ready to serve or enjoy!
Helpful Kitchen Tools
When you decide to make these delicious pumpkin spice oatmeal cream pie cookies, here are a few helpful kitchen tools to get you on your way.
- Rimmed Cookie Sheet– Great for baking the cookies on.
- 1.5 Tablespoon Cookie Scoop– Used to scoop out the dough onto the cookie sheet.
- Piping Bag for Frosting– Used to pipe the icing onto the cookie and make a sandwich.
Serving Suggestions
Here are a few different ways I like to enjoy these pumpkin spice oatmeal cream pies!
- With a cold glass of oat milk (or your favorite non-dairy milk)
- Warm with a vanilla protein coffee
- Paired with a dairy-free pumpkin spice latte
More Pumpkin Spice Desserts to Make This Fall
- Pumpkin Spice Coffee Cake
- Dairy-Free Pumpkin Spice Cinnamon Rolls
- Pumpkin Spice Snickerdoodle Cookies
If you tried this dairy-free pumpkin spice oatmeal cream pie recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Dairy-Free Pumpkin Spice Oatmeal Cream Pies
Soft and chewy pumpkin spice oatmeal cookies sandwich a deliciously dairy-free marshmallow fluff frosting in these addictive pumpkin spice oatmeal cream pies.
Ingredients
Pumpkin Spice Oatmeal Cookies
- ½ cup Plant-Based Butter room temperature
- 1 Egg room temperature
- ½ cup Pumpkin Puree
- ½ cup Brown Sugar
- â…“ cup Granulated Sugar
- 1 teaspoon Vanilla
- ¾ cup Flour
- ¾ teaspoon Baking Soda
- ½ teaspoon Pumpkin Spice
- ¼ teaspoon Cinnamon
- ½ teaspoon Salt
- ¾ cup Quick Oats
- ½ cup Old Fashioned Oats
Marshmallow Fluff Frosting
- ¼ cup Plant-Based Butter room temperature
- ¾ cup Marshmallow Fluff
- ¾ cup Powdered Sugar
- ½ teaspoon Vanilla
- 1 pinch Salt
Instructions
-
Allow ½ cup plant-based butter and 1 egg to come to room temperature.
-
Preheat the oven to 350°F and line a rimmed cookie sheet with parchment paper or a silicone baking mat and set aside.
-
Measure ½ cup of pumpkin puree. Using a cheesecloth or a clean dish towel, squeeze out the extra moisture from the pumpkin puree. You won't get all of the liquid out, but as much as you can.
-
In the base of a stand mixer fitted with the paddle attachment (or in a large bowl with handheld beaters) cream together plant-based butter, pumpkin puree, ⅓ cup granulated sugar, and ½ cup brown sugar.
-
Add room temperature egg and 1 teaspoon vanilla and mix to combine.
-
In a medium mixing bowl, stir together ¾ cup flour, ¾ teaspoon baking soda, ½ teaspoon pumpkin pie spice, ¼ teaspoon cinnamon, ¼ teaspoon salt, ¾ cup quick oats, and ½ cup old fashioned oats.
-
Slowly spoon the dry ingredients into the wet ingredients and mix to combine.
-
Using a 1.5 Tablespoon cookie scoop, scoop out the dough onto the prepared baking sheet.
-
Bake for 14 minutes. Remove from oven and allow to cool completely before filling with icing.
-
While the cookies cool, beat together plant-based butter, marshmallow fluff, powdered sugar, vanilla, and salt. Transfer the frosting to piping bag or a gallon zip lock and chill until ready to ice.
-
Flip half the cookies over so the flat side is up, pipe a circle of icing on the flat side and top with a non-iced cookie. Repeat to make all of the oatmeal cream pies.
-
Serve immediately or chill until you are ready to serve.
-
Keep dairy-free pumpkin spice oatmeal cookies in an air-tight container in the refrigerator until you are ready to serve or enjoy!
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