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Vegan Pumpkin Spice Oreos

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




  • 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)


  • 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


  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.


*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.