Caramel Apple Oatmeal Cream Pies

A lusciously smooth and fluffy caramel apple cider filling sandwiched between soft and chewy spiced oatmeal cookies.

These Caramel Apple Oatmeal Cream Pies are out of this world delicious with a chewy crispy spiced oatmeal cookie and ultra creamy caramel apple cider filling. And they are 100% vegan.

I have many favorite fall recipes right now, but this is one I cannot stop eating.

It ia nearing fall, which makes it the perfect time to include caramel and apple cider in your dessert.

If you’re a fan of this recipe, I highly suggest checking out my Strawberry Cherry Oatmeal Cream Pies.

How to make Caramel Apple Oatmeal Cream Pies:

Coconut Caramel

1. Start by preparing the caramel. In a small saucepan over medium heat, whisk together the coconut milk, brown sugar, and apple cider. Bring mixture to a low boil, then reduce heat and simmer, occasionally stirring to prevent burning the sugar. Simmer for 25-30 minutes until the caramel has thickened and fully coats the back of a spoon. Remove from heat and whisk in remaining ingredients.
2. Remember: The caramel will continue to thicken as it cools.
3. Pour caramel into a small jar and secure with a lid. Transfer to the fridge to cool while preparing the rest of the components.

Spiced Oatmeal Cookies

1. Add vegan butter and apple cider to a small saucepan over medium heat. Once butter has melted, turn heat down to medium-low and cook for 5 minutes more to cook down the apple cider. Transfer mixture to a large mixing bowl.
2. Add the sugars and vanilla extract to the mixing bowl. Use a handheld mixer on medium-speed to mix until combined. Add flour, oats, baking soda, salt, and spices. Combine on low speed until a soft cookie dough forms. Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes.
3. Preheat oven to 350°F. Use a 2 tbsp cookie scoop to portion out dough on to a lined baking sheet, about four to a sheet. Slightly press cookie dough down. These cookies will spread quite a bit, but that’s what creates a soft and chewy texture. Bake for 10 minutes until golden brown and crisp on the edges. They may appear slightly underdone in the middle – that’s ok! It will set once cooled.
4. Cool cookies for 10 minutes on the baking sheet before transferring to a wire cooling rack. Allow cookies to completely cool.

Caramel Apple Frosting

1. While cookies are cooling, prepare the frosting. In a large mixing bowl, use a handheld mixer to cream together the cream cheese, butter, vanilla extract, salt, spices, and ¼ cup of the coconut caramel until light and fluffy, about 2 minutes. Add the powdered sugar 1 cup at a time, mixing each time until combined. If the filling seems a bit thin, you can add a touch more powdered sugar to thicken. It should have the consistency of marshmallow fluff, spreads easily, and does not melt off the sides of the cookie.
2. Flip over half of the cooled cookies and use an offset spatula or spoon to spread the filling on top of the flipped cookies. Press the remaining cookies on top to make sandwiches. Refrigerate the cookies in an airtight container for up to 5 days. Enjoy!

Why you’ll love these Caramel Apple Oatmeal Cream Pies:

Fluffy & creamy filling. When I tell you that the filling is the softest frosting you’ll ever taste, I am not lying one bit. This caramel apple cider filling is so fluffy and is made from a combination of vegan butter, vegan cream cheese, powdered sugar, and a delicious coconut milk caramel.

Chewy & crisp cookie. These spiced oatmeal cookies are crisp on the edges and oh so chewy in the center. They are spiced with cinnamon, nutmeg, and ground ginger.

Simple & easy. Everything comes together in less than 1 hour and it’s all worth it, I promise. The majority of the ingredients in this recipe are pantry staples and easy-to-find at your local grocery store!

Customizable. Feel free to have fun with flavor combinations! For summer, I added strawberry and cherry juice to the filling. Pumpkin oatmeal cookies would also be delicious in this recipe.

Can I make this recipe gluten-free?

I have not tested my oatmeal cookies using a gluten-free alternative, however feel free to substitute the all-purpose flour with your favorite GF 1-1 flour – please let me know how it turns out!

What vegan cream cheese do you recommend for the filling?

I used Kite Hill cream cheese when testing this recipe and honestly have only ever tried the Trader Joes one. I was really impressed with the flavor and texture of Kite Hill, so that would be my recommendation! I’ve heard Miyokos is good, too.

How do I store the cream pies?

Since the filling contains cream cheese and butter, I recommend storing them in the fridge tightly wrapped in plastic wrap or an airtight container. They will stay fresh for up to 5 days. Store them in the freezer for up to 2 weeks. However, best served fresh!

If you’re looking for more vegan berry dessert recipes, you’ll also love these Vegan Strawberry Pop Tarts, these Berry Oat Shortbread Bars, and this Vegan Fudgy Chocolate Raspberry Cake.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!