Ingredients

The following ingredients have 144 Servings
  • 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
  • 2 cups gluten-free rolled oats
  • For the buttercream:
  • ½ cup vegan butter
  • 2 cups powdered sugar
  • 2 teaspoon pumpkin spice powder

Instruction

  • 1.
  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • 2.
  • For the cookies, into a medium bowl, add flour, baking soda, salt, and pumpkin spice powder and mix to combine.
  • 3.
  • Into a separate bowl, add pumpkin purée, butter, sugars, and vanilla, and beat with a handheld mixer. Once combined, add dry mixture to wet and mix until combined, then fold in oats.
  • 4.
  • Place rounded tablespoons of dough ½-inch apart onto baking sheet. Grease bottom of a glass cup, press down lightly on each cookie with bottom of cup, and bake for 9-11 minutes. Remove from oven and let cool completely.
  • 5.
  • For the buttercream, into a bowl, beat butter for 1 minute, add sugar, and beat for additional minute. Add the pumpkin spice and beat again until combined and fluffy.
  • 6.
  • To assemble, spread or pipe onto bottom of one cooled cookie, top with another, and repeat with remaining cookies. 
  • Check out all of the 
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