Image this: tender and fragrant oatmeal cookies infused with the nice and cozy, comforting spices of pumpkin pie, sandwiched along with a luscious vegan cream filling. The result’s an award-winning dessert that captures the essence of autumn in each chew.
What you want:
For the cookies:
2 cups gluten-free oat flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin spice powder
½ cup pumpkin purée
½ cup vegan butter
½ cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 cups gluten-free rolled oats
For the buttercream:
½ cup vegan butter
2 cups powdered sugar
2 teaspoon pumpkin spice powder
What you do:
1. Preheat oven to 350 levels and line a baking sheet with parchment paper.
2. For the cookies, right into a medium bowl, add flour, baking soda, salt, and pumpkin spice powder and blend to mix.
3. Right into a separate bowl, add pumpkin purée, butter, sugars, and vanilla, and beat with a handheld mixer. As soon as mixed, add dry combination to moist and blend till mixed, then fold in oats.
4. Place rounded tablespoons of dough ½-inch aside onto baking sheet. Grease backside of a glass cup, press down frivolously on every cookie with backside of cup, and bake for 9/11 minutes. Take away from oven and let cool utterly.
5. For the buttercream, right into a bowl, beat butter for 1 minute, add sugar, and beat for extra minute. Add the pumpkin spice and beat once more till mixed and fluffy.
6. To assemble, unfold or pipe onto backside of 1 cooled cookie, high with one other, and repeat with remaining cookies.
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