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!
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Vegan Pumpkin Spice Oreos
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients
Cookie
- 1/2 cup cacao powder (*see note)
- 1/4 cup + 2 tbsp brown rice flour
- 1/4 cup + 1 tbsp 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)
- 1/4 cup pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1 tbsp 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.
OK I really want to make these. Now you’ve got me excited about Halloween and all the goodies I’m going to stuff my face with! Also, I’m totally with you on the pumpkin spice thing. Over here we just call it “mixed spice” but my American readers never get what it means so I have to say “or pumpkin pie spice mix” which to the UK readers sounds odd.
Anyway, these are amazing and definitely going on my list of Halloween goodies to bake this year <3
Mixed spice–even more vague! I recently learned that apple pie spice is a thing too, which it totally ridiculous because it’s not that different than pumpkin! I think spice companies are just messing with us haha. But then again my laziness likes that they are already mixed for me 😀 You are going to do something Halloween-y right!?! I certainly hope so!
These are some serious beauties! I think you know my feelings towards Halloween so you can imagine that I’m verrrry excited about these and the special Halloween recipe that may or may not be coming next week 😉
I’m excited too! Plus it’s almost October so things are just going to get more festive from here. Holidays are so much more fun when you are a blogger 😀 Thanks lovely!
NATALIE. I need these right now. I need to make them. They look so easy and so freaking GOOD.
That’s how I feel about pretty much every pumpkin recipe I see right now lol! I’m obsessed 😀
Dang girl, totally drooling! I’ll take the quadruple stuff sans the cookie part. 🙂
Hahahaha!! Perfect plan??
May you ALWAYS visit the pumpkin + chocolate combo… like, ALL the time! 😉 And oh my on those brownie-stuffed pumpkin cookies… “strawbs” is TOTALLY a word! Lol. I’m seriously sitting here, fainting being so overwhelmed at how amazing this recipe is. Thank you, Arman for nudging you in this direction. Alright, hand me the spoon and let me go to town on this pumpkin filling. It sounds ridiculously good. And just so you know, I’m gonna be waiting for a photo of this quadruple stuffing business. Ahem. 😉 Interesting rant! I was gonna make some roasted nuts with just the pumpkin spice… but not I’m afraid you’re gonna hit me on the head with your rant club (or something lol). Anywho, love these! Chat soon! xo
Oh no! See now I feel bad? I was thinking maybe I should leave the rant out for just that reason? As long as I know ahead of time to expect just spices and not pumpkin and spices I’m not mad about it. Sweet and spiced roasted nuts sound delicious as long as I’m not expecting pie in nut form, ya know? Or better yet, just pour me a glass of pumpkin pie smoothie to go with??
Haha it also makes me made when there are pumpkin spice flavored foods without any pumpkin!!! But these, these are one of a kind and they are calling my name! I should just re-name these to “Rachel’s favorite cookie!” 🙂
Oh good, I’m no the only one who gets a little peeved by the pumpkin spice marketing thing. Not that I don’t love the family of pumpkin spices, I just like them best with actual pumpkin too. Brb going change that title now… I’m sure “Rachel’s favorite cookie” will be super for SEO haha! 😀
YUM! These look insanely delicious!! GIMMIE 😀
Thanks GiGi! They disappeared at lightning cookie speed from my fridge, but fortunately there was leftover cream filling to “use up” 😉
I love how simple these are- I have all the ingredients! Yay! Totally making this recipe. Yum.
Wow you have a well stocked kitchen then, just having brown rice flour just casually on hand 🙂 I hope you like them!
Fun recipe! I just ran into the Pumpkin spice “situation” while buying some rolls. They were advertised as Pumpkin Spice dinner rolls, and I thought- oh yea! Alas, they don’t have pumpkin, just some light spice flavor ….. I should have read the label better. It’s not a big deal, but sometimes I wish when pumpkin spice is listed as an ingredient, it also included a list of what the spices are ( ginger, cloves, nutmeg, etc.) That way I could just add in the separate spices that I most likely have to add up to the pumpkins spice. Ack, I hope that doesn’t come out negative, I love your creativity and fun to bring to being in the kitchen.
No not negative at all, I totally know what you mean! And that’s actually a really good idea to include in the recipe too since I know pumpkin pie spice is not an internationally standard or available thing. So thank you for pointing it out I will do that. Its not that lightly spiced rolls don’t sound good, just a bit of a let down when you expect ?.
They look amazing! And simple! And like something I need to be eating right this minute! How amazing is the chocolate-pumpkin combination! I am totally obsessed at the moment. And your rant gave me a chuckle, because I feel the same way! This happens a lot, the mislabeling of pumpkin spice things… And I’m like searching the ingredients thinking, where’s the pumpkin? They forgot the pumpkin! Ohh wait no they just put pumpkin pie spice in it :/ Anywhoo… Can’t wait to make these! 🙂
We are thinking alike on the pumpkin chocolate thing this week 🙂 Although honestly I would trade all the oreos in the world for your bowl of cookie dough, it looks SO GOOD!!! Grrrr yes, the spices-only let down. That’s why I just stick to making most of my pumpkin spice foods myself so I can add in all the pumpkin 😀
Holy smokes ??? These look DANGEROUS!!! We fell in love with your original oreo recipe, but now you’ve taken it to a whole new level of deliciousness! I’m a sucker for all things pumpkin and I’m pretty sure I’d sit and devour the filling if given the chance. YUM!!! I had to laugh at your rant because I was working on Etsy stuff yesterday and was thinking of renaming my pumpkin spice body butter to fall spice ? because there’s no actual pumpkin in there! Haha!!
P.S. – I love your new pic, Natalie!! So pretty!!
Body butter?? Did someone mention body butter? 😉 haha That’s exciting! For non-edible things I don’t think my rant applies though, so I would leave it pumpkin spice. It somehow sounds extra festive that way. Whatever it’s called you know I love it! Wow I can’t believe it is pumpkin spice body butter time of year again already! Anywho…yes I think it was a subconscious safety measure that I wrote the recipe to only make 5 sandwiches lol. Dangerous indeed. And thank you <3 xo
I don’t know how you do it, Natalie! These are truly amazing! I’m going to try to make them sometime soon 🙂
Thanks for hopping over here to check them out Nisha! Yay, let me know if you do 🙂
These sound absolutely heavenly! I’m now wishing I had magical powers so I could conjure up some of these right now! Howeve, I’ll make sure to buy any missing ingredients and give these a try instead! Thank you for sharing!
Wouldn’t that sort of magic be amazing! It sure would make browsing pinterest a lot more interactive and delicious 😀 Well even if it takes a little more work than that, I hope you enjoy!
Oh yes you did! These look incredible. You can’t go wrong with pumpkin spice, combined with chocolate AND all in one in an oreo. Best deal 🙂
These were just begging to be made 🙂 Ah I know, the pumpkin + chocolate is a killer pair!
These are just so darn festive and cute Natalie! I love all of the ingredients, some of my favorites and I of course love the combo of pumpkin and chocolate! It’s just so good! Ok, I’ve never actually thought of that pumpkin spice thing because anytime I see the term, I immediately think of the spice mix in the jar, which is of course just spices that are to go with pumpkin, lol. Guess I’m the weird one here. Either way, like I’ve told you before, I’m totally obsessed with pumpkin spice and put it pretty much on everything. These pumpkin spice oreos are such a fantastic idea and I bet so delicious! I love that 2nd shot of all the cookies leaning next to each other! Totally awesome!
It’s funny all the varied responses I’ve gotten on the pumpkin spice topic–very divisive matter apparently ha! But I do actually like your idea to use the pumpkin spice blend year round. Especially in things where I would normally use just cinnamon. Much more interesting flavor and still just as easy. Plus I somehow have 3 bottles of it in my spice cabinet and I have no clue why or how so I need to use that stuff up 😀 Thanks Brandi!
Stop the planet. These are just genius. I don’t know what I love more — the cookies (they look insane!), the fact I’m suddenly wishing I had leftover pumpkin filling and a spoon, or the fact you just made a sandwich cookie from scratch from just 5 ingredients. This is just genius all around.
Someone asked me about a no-bake version and that made me realize that this cookie is actually relatively similar to your Easy Ice Cream Sandwich cookie but baked. Rice flour, maple syrup, cacao. The texture is just perfectly suited to sandwiching creamy things. But yeah, honestly I would just forget the cookie and go for filling only next time 🙂
I love your original oreos recipe, so these are a natural win in my books! I’m sure the pumpkin flavor tastes amazing! The last time I made a batch of your oreos, I ended up sneaking and eating them all myself and only saving a few for the fam haha! These will be no different!
It’s a small batch, I don’t blame you lol. The pumpkin in there is so delicious! Next on my list is a golden oreo version I think 🙂
Hi Natalie, This recipe looks and sounds delicious i really want to try it out but i don’t have brown rice flour on hand can i use “classic” flour instead ?
Hi Julie! Regular all purpose flour will work but the texture of the cookie will be different–slightly more chewy. They will still taste awesome though 🙂
Looks so delicious! I just found your blog thanks to A Virtual Vegan! Im a new fan for sure! Do you know roughly the nutrition stats of these?
Hi and welcome Steph! I’m so happy you found my site, I’ll have to thank Mel 🙂 As for the nutrient, I just calculated it…for 2 cookies (1 sandwich) it’s about 120 cals (1g fat, 25g carb, 11g sugar) and 2 tbsp of the coconut milk filling adds about 50 cals (4g fat, 3g carb, 2g sugar). I hope that helps!
Aw thanks so much!
Methinks you forgot to include the line in the instructions that say to separate out the cream from the liquid and use only the cream. I now have quite a large container of very runny, bland ‘coconut sauce’ and no particular way to use it. I did find your recipe for regular Oreos (they look absolutely fantastic too) that clarify that step. Once I succeed in making the filling on this one, I think I’ll move on to some of those delectable options. I look forward to it.
Oh no!! Yes you are correct I am so sorry, I wrote the part about letting it separate but forgot that step. Whenever I end up with oddball mixes like that they always find their way into smoothies, so perhaps a few pumpkin pie smoothies could be in your future? My apologies, and better luck next time!
hi, not sure the purpose of refrigerating the coconut milk. your recipe says ‘to seperate’ but does that mean you only use the liquid or only the solid or well I don’t know. please help me out ty
When you refrigerate coconut milk the coconut cream solidifies and separates from the liquid. You want to scoop out just the creamy solid part and leave the liquid part so it’s thick and creamy like frosting. Hope that makes sense!
hi, yes thanks.
Hi Natalie! these look delish! I was wondering if there was any way to substitute the brown rice flour ? thanks!
hi, another clarification please. plan on making these today. just looking at your video for the first time and wonder why you added the pumpkin in in two different steps. you still use only 1/4 cup correct?
Yep still 1/4 cup! I added it in steps because every can of coconut milk/cream can be different so I didn’t want to add too much and end up with a filling that was too thin. Hope they turn out well 🙂
thanks for getting back to me so quickly. they turned out tasting well but I had to add a lot more maple syrup to the cookie portion as it just didn’t hold together. even w/ that, when I used a glass to flatten them, the edges were cracked and it was not the beautiful wafer you made. of course that didn’t change the taste. my only (hopefully) question that I had for next time is how do you determine if they are done? mine were fine at 8 minutes but I really didn’t know how to judge them as they are a dark cookie. my husband loved them. I made them for him. even though I enjoyed one, I am a savory person. can’t wait to try some of your other recipes though!
These are really tricky to judge doneness on, the only way is either by touch (should be soft but not mushy if you lightly press the center) or you can flip them over and look at the bottom and you should be able to see a slightly darker ring around the outside where they are browning. But that requires letting them cool enough to pick up so I usually go by touch. I am glad they tasted good though and were husband approved! And just fyi I actually tweaked this cookie recipe when I created a golden version and I prefer the next texture and taste much more plus the dough is easier to work with. That recipe is here if you want for next time, and you can easily swap 1/3 cup of the flour for cacao powder: https://www.feastingonfruit.com/homemade-vegan-golden-oreos/#wprm-recipe-container-11610
hey thanks, will try your suggestion as well as the golden Oreos (if I can find coconut butter-not being vegan, some of the ingredients may be a little difficult to find).
Approximately how many cookies does this recipe make?
Approximately 10 cookies so 5 sandwiches, but it depends on what size you make them 🙂
ahhh this looks so yummy!!!
I really wanna try this! But I do have a question, if I was trying to make just 2 what would be the measurements and how many cals do you think would be in it?
Hm you could try dividing all the ingredient amounts by 4 to make a small batch like that. Not sure what the calories would be, but you can plug the new ingredient amounts in here to find out: https://www.myfitnesspal.com/recipe/calculator
For the filling, do we just use the denser part of the coconut milk from the top of the can or do we use the whole can? I’m guessing just the top part since it says to refrigerate… but it’s unclear in the directions so I wanted to double check! These look delicious and I can’t wait to make them!
Just the thick solid top part, yes! Sorry for the confusion Brigitte, and I hope you love them😊