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vegan, chocolate, gluten-free, cookies, sweet · September 29, 2016

Vegan Pumpkin Spice Oreos

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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!

Homemade Pumpkin Spice Oreos {vegan & gluten-free}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…

Homemade Pumpkin Spice Oreos {vegan & gluten-free}

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.

Homemade Pumpkin Spice Oreos {vegan & gluten-free}Homemade Pumpkin Spice Oreos {vegan & gluten-free}Homemade Pumpkin Spice Oreos {vegan & gluten-free}

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.

Homemade Pumpkin Spice Oreos {vegan & gluten-free}

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.

Homemade Pumpkin Spice Oreos {vegan & gluten-free}

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!

Homemade Pumpkin Spice Oreos {vegan & gluten-free}

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Homemade Pumpkin Spice Oreos {vegan & gluten-free}

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Vegan Pumpkin Spice Oreos

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  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
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Ingredients

Scale

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

  1. Make the filling first so it has time to refrigerate and thicken.
  2. 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.
  3. Preheat the oven to 350F.
  4. Combine all the ingredients for the cookie. Mix to form a thick dough.
  5. 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.
  6. Bake for 8-10 minutes at 350F.
  7. Let them cool completely, or better yet refrigerate before making the sandwiches.
  8. Once cool, spread your filling on half of the cookies. Sandwich with the other half.
  9. Eat immediately or refrigerate or freeze for 30 minutes or so to allow the filling to solidify.
  10. 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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Homemade Pumpkin Spice Oreos {vegan & gluten-free}

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In: vegan, chocolate, gluten-free, cookies, sweet · Tagged: cacao powder, coconut, cookie, halloween, pumpkin, oil-free, pumpkin spice

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Comments

  1. Aimee | Wallflower Kitchen says

    September 29, 2016 at 3:24 pm

    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

    Reply
    • Natalie says

      September 29, 2016 at 8:14 pm

      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!

      Reply
      • D-L. says

        October 4, 2022 at 12:16 pm

        Apple spice probably doesnt have ground clove, where pumpkin pie spice almost always does (but not in mine! lol).

        Reply
  2. Leah M | love me, feed me says

    September 29, 2016 at 3:55 pm

    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 😉

    Reply
    • Natalie says

      September 29, 2016 at 8:11 pm

      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!

      Reply
  3. Casey @ Two City Vegans says

    September 29, 2016 at 4:46 pm

    NATALIE. I need these right now. I need to make them. They look so easy and so freaking GOOD.

    Reply
    • Natalie says

      September 29, 2016 at 8:11 pm

      That’s how I feel about pretty much every pumpkin recipe I see right now lol! I’m obsessed 😀

      Reply
  4. Jenn says

    September 29, 2016 at 8:52 pm

    Dang girl, totally drooling! I’ll take the quadruple stuff sans the cookie part. 🙂

    Reply
    • Natalie says

      September 29, 2016 at 10:33 pm

      Hahahaha!! Perfect plan??

      Reply
  5. Demeter | Beaming Baker says

    September 29, 2016 at 10:24 pm

    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

    Reply
    • Natalie says

      September 29, 2016 at 10:33 pm

      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??

      Reply
  6. rachel @ athletic avocado says

    September 30, 2016 at 1:27 am

    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!” 🙂

    Reply
    • Natalie says

      September 30, 2016 at 4:03 pm

      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! 😀

      Reply
  7. GiGi Eats says

    September 30, 2016 at 3:32 am

    YUM! These look insanely delicious!! GIMMIE 😀

    Reply
    • Natalie says

      September 30, 2016 at 4:00 pm

      Thanks GiGi! They disappeared at lightning cookie speed from my fridge, but fortunately there was leftover cream filling to “use up” 😉

      Reply
  8. Mel @ The Refreshanista says

    September 30, 2016 at 5:42 pm

    I love how simple these are- I have all the ingredients! Yay! Totally making this recipe. Yum.

    Reply
    • Natalie says

      September 30, 2016 at 6:58 pm

      Wow you have a well stocked kitchen then, just having brown rice flour just casually on hand 🙂 I hope you like them!

      Reply
  9. Heidi says

    September 30, 2016 at 10:59 pm

    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.

    Reply
    • Natalie says

      September 30, 2016 at 11:08 pm

      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 ?.

      Reply
  10. Larice says

    October 1, 2016 at 2:37 pm

    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! 🙂

    Reply
    • Natalie says

      October 1, 2016 at 4:30 pm

      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 😀

      Reply
  11. Mandy says

    October 2, 2016 at 5:07 am

    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!!

    Reply
    • Natalie says

      October 2, 2016 at 4:45 pm

      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

      Reply
  12. Nisha says

    October 2, 2016 at 11:57 am

    I don’t know how you do it, Natalie! These are truly amazing! I’m going to try to make them sometime soon 🙂

    Reply
    • Natalie says

      October 2, 2016 at 4:39 pm

      Thanks for hopping over here to check them out Nisha! Yay, let me know if you do 🙂

      Reply
  13. Natalie says

    October 3, 2016 at 10:44 pm

    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!

    Reply
    • Natalie says

      October 4, 2016 at 1:44 am

      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!

      Reply
  14. Laura says

    October 4, 2016 at 10:11 pm

    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 🙂

    Reply
    • Natalie says

      October 5, 2016 at 12:25 am

      These were just begging to be made 🙂 Ah I know, the pumpkin + chocolate is a killer pair!

      Reply
  15. The Vegan 8 says

    October 5, 2016 at 7:31 am

    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!

    Reply
    • Natalie says

      October 5, 2016 at 3:31 pm

      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!

      Reply
  16. Audrey @ Unconventional Baker says

    October 7, 2016 at 1:43 am

    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.

    Reply
    • Natalie says

      October 7, 2016 at 3:34 pm

      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 🙂

      Reply
  17. Anjali @ Vegetarian Gastronomy says

    October 8, 2016 at 6:42 am

    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!

    Reply
    • Natalie says

      October 8, 2016 at 3:02 pm

      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 🙂

      Reply
  18. Julie says

    October 28, 2016 at 8:12 pm

    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 ?

    Reply
    • Natalie says

      October 28, 2016 at 9:18 pm

      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 🙂

      Reply
  19. Steph says

    October 31, 2016 at 12:15 am

    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?

    Reply
    • Natalie says

      October 31, 2016 at 12:54 am

      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!

      Reply
      • Steph says

        October 31, 2016 at 1:15 am

        Aw thanks so much!

        Reply
  20. Diane says

    March 11, 2017 at 4:26 pm

    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.

    Reply
    • Natalie says

      March 12, 2017 at 11:30 am

      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!

      Reply
  21. ali says

    September 20, 2017 at 3:48 pm

    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

    Reply
    • Natalie says

      September 20, 2017 at 4:08 pm

      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!

      Reply
      • ali says

        September 20, 2017 at 4:44 pm

        hi, yes thanks.

        Reply
  22. Alexandra says

    September 28, 2017 at 3:56 pm

    Hi Natalie! these look delish! I was wondering if there was any way to substitute the brown rice flour ? thanks!

    Reply
  23. ali says

    October 15, 2017 at 11:11 am

    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?

    Reply
    • Natalie says

      October 15, 2017 at 11:03 pm

      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 🙂

      Reply
  24. ali says

    October 16, 2017 at 3:34 pm

    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!

    Reply
    • Natalie says

      October 16, 2017 at 6:40 pm

      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

      Reply
  25. ali says

    October 17, 2017 at 10:16 pm

    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).

    Reply
  26. Danielle says

    December 12, 2017 at 11:50 am

    Approximately how many cookies does this recipe make?

    Reply
    • Natalie says

      December 12, 2017 at 7:26 pm

      Approximately 10 cookies so 5 sandwiches, but it depends on what size you make them 🙂

      Reply
  27. lisa says

    August 19, 2019 at 12:33 am

    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?

    Reply
    • Natalie says

      August 19, 2019 at 10:40 am

      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

      Reply
  28. Brigitte says

    October 22, 2020 at 8:59 pm

    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!

    Reply
    • Natalie says

      October 22, 2020 at 11:33 pm

      Just the thick solid top part, yes! Sorry for the confusion Brigitte, and I hope you love them😊

      Reply
  29. Lea says

    September 2, 2021 at 9:51 am

    Oh my gosh these look TOO good!! I can’t wait to make these for my friends!

    Reply
    • Natalie says

      September 2, 2021 at 9:59 am

      YAY!! Perfect way to start pumpkin season imo, enjoy them Lea🤗

      Reply

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Brown Sugar Cinnamon Pop Tart BARS🤎 Everyone’ Brown Sugar Cinnamon Pop Tart BARS🤎 Everyone’s favorite cozy spiced pop tart flavor but with no pastry crimping required! 

Gooey sweet brown sugar (or coconut sugar!) filing baked inside two layers of buttery crust and topped with a drizzly cinnamon glaze😋😋 And that delicious dough is completely vegan and gluten-free made with almond flour, coconut flour, and @edwardandsons Let’s Do Organic Cornstarch!

DOUGH
-3 cups (336g) almond flour
-1/3 cup (42g) @edwardandsons Let’s Do Organic Cornstarch
-1/4 cup (30g) coconut flour
-1/4 tsp salt
-1/3 cup (105g) maple syrup
-3/4 (150g) coconut oil, melted
-1 tsp vanilla extract

“BROWN SUGAR” FILLING
-1 cup (160g) coconut sugar (or brown sugar)
-1 tablespoon cinnamon
-2 tablespoons (25g) coconut oil, melted
-2 tablespoons (32g) nut/seed butter
-1 teaspoon vanilla extract

CINNAMON GLAZE
-2 cups (240g) powdered sugar
-1 tsp cinnamon
-1 tbsp @edwardandsons Let’s Do Organic Cornstarch
-1/2 tsp vanilla extract
-1-2 tbsp almond milk

Preheat the oven to 325°F and line an 8 x 8” baking dish with parchment paper and/or grease. Whisk together almond flour, cornstarch, coconut, flour, and salt. Add in maple syrup, coconut oil, and vanilla. Mix to form a dough. Press half of the dough into the bottom of the prepared pan, and roll out the rest between two sheets of wax paper into an 8 x 8” square. Freeze the rolled out dough. 

Use a fork to mix together the brown sugar filling ingredients to a wet sand consistency. Sprinkle/spread a generous layer of the filling on top of the bottom shortbread layer. Carefully place the rolled out dough on top of the filling, fixing any corners as necessary. Bake for 30-35 minutes at 325°F until golden brown. Cool completely before glazing.

Whisk together glaze ingredients until smooth. Use an offset spatula to spread on top of the bars. Refrigerate until glaze is set. Slice and enjoy!

#brownsugarcinnamon #poptarts #veganglutenfree
CINNAMON APPLE MINI CHEESECAKES🍏 Another treat CINNAMON APPLE MINI CHEESECAKES🍏 Another treat that perfectly toes that early fall line of cozy flavors but easy no-bake prep!

CRUST
6-8 pitted medjool dates
1 cup oats or nuts
Pinch of salt

CHEESECAKE
-1 1/2 cups raw cashews, soaked and drained
-1/4 cup maple syrup or agave
-3 tbsp coconut oil
-1/2 cup full-fat coconut milk
-2 tbsp lemon juice
-1 tsp vanilla extract
-Pinch of salt

CINNAMON APPLES
-1 granny smith apple, finely diced
-2 tbsp maple syrup or coconut sugar
-1 tsp cinnamon

INSTRUCTIONS
Blend the crust ingredients in a food processor until sticky and cohesive. Press a little disc into the bottom of a mini muffin pan (place a strip of parchment paper in each up for easier removal).

Blend filling ingredients until very smooth. Toss diced apples with the maple syrup and cinnamon until evenly coated and juicy. Fold/swirl into the cheesecake base. Spoon on top of the crusts, filling each to the top (makes 12-18 minis)

Freeze overnight. Defrost about 5 minutes, then gently remove from the pan using the parchment strips or a dull knife to pop them out. Enjoy!

#applecinnamon #nobakecheesecake #healthydessertrecipes
DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavo DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavor-in-summer-form treat you need until the temps really cool off (and probably well after that if you’re anything like me #icecreamyearround)

High-protein, dairy-free, fruit-sweetened, and full of warm cozy pumpkin spice! It legit tastes JUST like the middle of a pumpkin pie, especially if you mix-in some granola or cookie crumbles for that crunchy crust element😋👌

INGREDIENTS
-1 cup light coconut milk (or cashew milk)
-1/2 cup non-dairy yogurt
-1/4 cup pumpkin puree
-2 pitted medjool dates OR 1 tbsp maple syrup
-1 scoop/serving protein powder
-1/2 tsp vanilla extract
-1 tsp pumpkin pie spice
-1/8 tsp salt

Full details on my website → @feastingonfruit link in bio✨

#ninjacreami #dairyfreeicecream #pumpkinicecream
Annnnnnd it’s september! Obviously I had to shar Annnnnnd it’s september! Obviously I had to share something pumpkin spiced to start off the month🎃 Think three musketeers texture but healthier, pumpkin spice inside, and dark chocolate to coat🍫🧡

INGREDIENTS
-1 cup (250g) pumpkin puree
-1/2–2/3 cup water
-8–10 pitted (160g) medjool dates
-1 tbsp pumpkin pie spice
-pinch of salt
-3/4 cup (85g) coconut flour
-1 cup (170g) dark chocolate chips

Blend pumpkin, dates, 1/2 cup water, spice, and salt. Add more water slowly as necessary until you have a thick paste. Transfer to a mixing bowl and stir in coconut flour until you have a ball of dough. Shape into a rectangle approximately 3/4 inch thick. Freeze for at least 2 hours until firm.

Melt the chocolate chips (optionally add 1-2 tablespoons of coconut oil for a thinner/smoother coating). Remove the dough from the freezer and slice into 12 rectangles. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper. Refrigerate until the chocolate is set. Store in the fridge.

#pumpkinspiceeverything #veganchocolate #healthydesserts
HOMEMADE FIG BARS💜 Taking the fig newton cookie HOMEMADE FIG BARS💜 Taking the fig newton cookie—a humble classic and favorite—and giving it a homemade healthier vegan cookie bar spin. With a fruit-sweetened filling and buttery gluten-free @sunbutter [a d] crust!

New recipe on my site → @feastingonfruit link in bio✨
NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down da NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down dairy-free soft serve daily until the weather forces me to switch to stop🍦 If you don’t own a creami, THIS is the ultimate easy blender method!

INGREDIENTS
-15oz can coconut milk
-1 cup nut/seed butter of choice (I used sunbutter)
-1/4 cup maple syrup
-1/2 cup cocoa powder
-1 tsp vanilla extract
-1/2 tsp salt
-Toppings of choice

Pour coconut milk (shake before opening) into an ice cream tray and freeze overnight . Blend the cubes + remaining ingredients in a high speed blender until smooth. You will need to use the tamper and stop to scrape down the sides frequently, try to avoid adding extra liquid. Spoon into bowls as is. Or transfer to a piping bag, freeze for 30 mins or so, then swirl into bowls or cones for the “froyo” look. Top and enjoy!

#softserveicecream #dairyfreerecipes #veganicecream
MONSTER COOKIE GRANOLA BARS! A wholesome happy any MONSTER COOKIE GRANOLA BARS! A wholesome happy anytime snack, but especially back-to-school perfect. You could even double the batch depending on how fast your house will devour them😜 

With chewy oatmeal cookie vibes, mini morsels of chocolate, one bowl prep, and an easy ingredient list🍪🤎🌈 Made with @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk as the sweetener, the sticky binder, and the best caramel-y flavor. Plus an optional protein boost (and a nut-free option!) 

INGREDIENTS
-3 cups (240g) rolled oats
-1/3 cup (45g) vanilla protein powder 
-2 tbsp (20g) chia seeds
-1/2 tsp salt
-1 14oz can @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk
-1/2 cup (125g) peanut butter (or SunButter for nut-free)
-1 tsp vanilla extract
-1/2 cup (80g) mini chocolate chips
-1/2 cup candy coated chocolate candies (vegan brand I used linked in my stories)

Preheat the oven to 350°F and line an 8x8” pan with parchment paper or grease. In a large bowl, stir together oats, protein powder, chia seeds, and salt. Add in peanut butter, sweetened condensed coconut milk, and vanilla. Mix until evenly combined and sticky. Fold in chocolate chips and candies. Press the mixture firmly into the prepared pan. Bake for 25-28 minutes. Cool completely before slicing (or even chill first to minimize crumbles)

#monstercookies #veganglutenfreerecipes #healthysnacks
COOKIES & CREAM PIE (made without any oreos🤫) B COOKIES & CREAM PIE (made without any oreos🤫) But I pinky promise you won’t miss ‘em after one forkful of this glorious no-bake cream pie!

CRUST
-4 cups (140g) crispy rice cereal
-1/4 cup (25g) dark cocoa powder
-1/2 cup (125g) nut/seed butter
-1/3 cup (105g) maple syrup
-1/4 tsp salt

FILLING
-16oz dairy-free cream cheese
-1 cup (240g) coconut cream
1/2 cup (125g) chocolate nut/seed butter
-3/4 cup powdered sugar
-1 tsp vanilla extract 

Process the cereal to very fine crumbs. Add the rest of the crust ingredients and process to a wet sand consistency. Remove 1 cup and set aside. Transfer the remaining crumbs to a 9″ pie dish, pressing in very firmly to cover the bottom and sides. Bake 15 minutes at 375°F. Refrigerate.

Combine cream cheese, coconut cream, chocolate nut/seed butter, and vanilla in a mixing bowl. Whip with a hand mixer until combined and fluffy. Add the powdered sugar and continue beating until combined. Fold in the reserved crumbs. Spread into the chilled crust, and refrigerate overnight. Top with coconut whipped cream, chocolate chips, chocolate drizzle, etc before slicing and serving.

#cookiesandcream #nobakedessert #veganchocolate
VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf w VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf with the perfect fluffy crumb and a delicious sweet topping. It’s the perfect august bake – summer produce meets fall-is-coming spice!

New recipe on my site → @feastingonfruit link in bio✨
BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free ninja creami recipe coming’ atcha with my fave sweet summer berry and an extra silky texture thanks to @sunbutter [a d] in the mix!

Recipe on my website → @feastingonfruit link in bio💜

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