Pumpkin Oatmeal Cream Pies

Prep Time 10 min Serves 12     adjust servings

The perfect sandwich cookie for Fall!


  • 1/2 cup raw cashews (soaked in water for at least 4 hours)
  • 2 T maple syrup
  • 1 1/4 cup gluten free rolled oats
  • 5 Medjool dates , pits removed
  • 1/2 cup pumpkin puree
  • 1 tsp cinnamon


  1. Drain the cashews and add them to a food processor with the maple syrup.
  2. Blend until smooth. Transfer to a bowl and set aside.
  3. In a food processor , add the remaining ingredients and blend into a dough.
  4. Gather the dough up, wrap in plastic, and place in the fridge for 10 minutes.
  5. Place a piece of parchment paper on your counter top. Put the dough on top of the parchment paper and flatten it with your hand. Place a sheet to plastic wrap, or another piece of parchment on top of the dough.
  6. Using a rolling pin , roll out the dough. Using a circular cookie cutter (I like this one ), cut cookie shapes and place them on a lined baking sheet or plate.
  7. Once all the cookies have been cut, spread the filling on top and make sandwiches. I got 12 cookie sandwiches out of my batch. Place back in the fridge to firm up if the dough has gone a bit soft.
  8. Keep these stored in the fridge. They should last at least a week or two. Enjoy!


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