Vegan Pumpkin Spice Oreos are easy and fall-festive sandwich cookies with a 4 ingredient vegan gluten-free cookie and a simple pumpkin spice cream filling!

I’ve already visited the pumpkin + chocolate combo once this pumpkin season. And there was that time last year with this cookie-covered brownie situation. But I hope you don’t mind if I bring back that killer combo for a part 3…

This take on those delicious two flavors is the most obvious, had-to-happen recipe of them all: Pumpkin Spice Oreos! Duh, what took me so long? Thank goodness for a friend who also happens to be recipe genius, Arman, for pointing it out. And with plenty of time left in pumpkin season to make this stack of sandwich cookies happen.

My original 5-Ingredient Easy Vegan Oreos recipe just needed a little tweaking to get in the festive fall spirit–more orange and more spice. Because these are made with only real foods, the pumpkin filling is not overly orange. Not like the shade of those candy corn pumpkins I used to love but most people hate. I promise you will taste the pumpkin flavor though! And the spices. And the hint of maple to make things extra autumnal.

There will be extra frosting, so you have options…

1. Eat it. With a spoon. No shame.

2. Make more cookies.

4. Quadruple stuff those sandwich cookies. None of this silly double stuff stuff!

3. Save it for a special Halloween recipe that may or may not require frosting and may or may not be coming on Monday.

Sidenote (a.k.a. rant): Does it annoy anyone else when something is labeled “pumpkin spice” but they literally mean just the spices and no actual pumpkin. Silly me, I interpret “pumpkin spice” as pumpkin + spice expecting orange squash inside, but they are just using “pumpkin” as an adjective for “spice”.

Like Pumpkin Spice Tea. Newsflash…there’s usually no pumpkin in the tea. It should read Just The Spices That Usually Go in Pumpkin Pie But No Actual Pumpkin Tea. Although worse yet is when they try to make up for it with “natural pumpkin flavors”?

Okay rant over. Back to Pumpkin Spice Oreos.

The cookie is a little more fall festive too with a dash of pumpkin pie spice baked right in. I also made them slightly larger this time, which means more bites. And more bites means more chances for frosting to squish out the sides with every bite (especially if you quadruple stuff). To prevent that, refrigerate or even freeze your cookies for 30 mins or so after sandwiching but before eating. It makes the filling more firm and less prone to squishing.

I’ve gotten many comments on my original oreo recipe like “But oreos are already vegan.” Yes, yes they are, which is great. But they are sorta full of crap–high fructose corn syrup, palm oil, and artificial flavors all in one bite. The choice is yours of course, I’m just here to give you a healthier, gluten-free, oil-free sandwich cookie option!

>>> Click Below To Pin <<<

Vegan Pumpkin Spice Oreos Prep Time: Prep Time: 15 minutes

Cook Time: Cook Time: 10 minutes

Total Time: Total Time: 25 minutes Print Pin Scale 1x 2x 3x Ingredients Cookie 1/2 cup cacao powder (*see note)

cacao powder (*see note) 1/4 cup + 2 tbsp brown rice flour

+ brown rice flour 1/4 cup + 1 tbsp maple syrup

+ maple syrup 1/2 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, allspice, cloves) Filling 15 oz can full fat coconut milk (refrigerated overnight to separate)

can full fat coconut milk (refrigerated overnight to separate) 1/4 cup pumpkin puree

pumpkin puree 1/2 tsp pumpkin pie spice

pumpkin pie spice 1 tbsp maple syrup

maple syrup **See notes for a low fat option Instructions Make the filling first so it has time to refrigerate and thicken. Combine all the ingredients in a mixing bowl. Whisk with a hand mixer until well combined and smooth. Transfer to a piping bag or jar and refrigerate. Preheat the oven to 350F. Combine all the ingredients for the cookie. Mix to form a thick dough. Roll into 10 balls. Spread out on a baking sheet lined with parchment paper. Flatten with the bottom of a cup or your hand. They will not spread while baking, so flatten them to desired thickness now. Bake for 8-10 minutes at 350F. Let them cool completely, or better yet refrigerate before making the sandwiches. Once cool, spread your filling on half of the cookies. Sandwich with the other half. Eat immediately or refrigerate or freeze for 30 minutes or so to allow the filling to solidify. Keep in the refrigerator. Notes *I highly recommend using cacao powder, NOT cocoa powder for this recipe. Cocoa powder is much more bitter and as these cookies contain a lot of it it can make the cookies too bitter. Cacao has a more mild flavor that is better here. **For a low fat filling option, you can use pumpkin butter instead. I really like this recipe.

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