Pumpkin Pie Oatmeal Cookies with Cashew Cream Filling

by | Updated: September 12th, 2018 | Read time: 2 minutes

You love oatmeal cream pies for their soft, chewy cookies and luscious cream-filled centers. But as deep as your feelings go, you may avoid making them on your own. They seem too complicated, don’t they? We’ve become conditioned to the pre-packaged variety that comes in perfect circles with just the right amount of cream—a seemingly impossible standard to reach when making them on your own. Until now, that is! This simple, no-fail recipe yields 16 enticing and irresistible cream pie cookies that will put the pre-made version in its proper place (the trash, of course).

Vegan Oatmeal Cream Pies with pumpkin and cashew cream #recipe #pumpkin #fall | Vitacost.com/blog

Pumpkin Pie Oatmeal Cookies with Cashew Cream Filling

Makes 16



3 cups rolled oats
1 cup organic sugar
1 tsp. cinnamon
¼ tsp. nutmeg
1 tsp. baking soda
Pinch of salt
15 oz. pumpkin purée
¼ cup vanilla almond milk

Cashew Cream Filling

2 cups raw cashews, soaked overnight and drained
½ – 1 cup organic powdered sugar
1 tsp. vanilla powder
1 – 2 cups non-dairy milk, to blend


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper
  2. In a food processor, pulse 1-½ cups rolled oats until texture is a fine powder. Then, pulse remaining 1-½ cups, leaving some chunks.
  3. In a large bowl, combine oats with sugar, baking soda, cinnamon, nutmeg and salt. In a medium-sized bowl, mix pumpkin and almond milk. Add pumpkin mixture to dry ingredients and mix until fully combined.
  4. With a rounded tablespoon or 1-inch cookie scoop, scoop out batter and place on prepared baking sheet, leaving an inch or two between each. Use a clean, even surface (like the bottom of a glass jar) to flatten each cookie to about ¼ – ½-inch thickness.
  5. Bake for 10-12 minutes.
  6. Meanwhile, prepare the filling. In a high-speed blender, pulse soaked and drained cashews for one minute on their own. Add milk and vanilla powder and blend until smooth.
  7. Transfer to a mixing bowl. Mix by hand, adding a tablespoon of powdered sugar at a time, until you reach desired texture and taste.
  8. Remove baked cookies from oven and let cool completely. Once cooled, add dollop of cashew cream to the center of half the cookies and top with the remaining cookies.

If you’re hungry for more, download our pumpkin recipe book.