Following my Pumpkin Oat Cookies recipe, make the batter as normal. If you want the cookies to be smoother, I recommend pulsing the oats. I did a half whole and half pulsed mixture, but feel free to pulse them all for a smooth consistency (i.e. oat flour).
The other modification is instead of portioning the batter using a 1 inch scoop and leaving it in the shape of a dome the scoop makes, you're going to scoop it and then use something to evenly press it down as thin as you can (about 1/4-1/2 inch thick). I used the bottom of a clean mason jar. But you can use anything you'd like. Just try to keep it circular and not too thin or thick.
Bake those as instructed (350 degrees F), reducing the baking time to about 10-12 minutes. Check on them after 8 and bake as needed. They shouldn't need more than 15 minutes or so.
Let those rest and cool completely while you throw together the filling.
Once everything is cooled, start to match up your cookies to fit them as closely as you can.
Add a dollop of cashew cream in the center and top it off with another cookie, lightly pressing down to spread the cashew cream.
Complete till all the cookies are filled.
Store extras in an airtight container in the fridge, no longer than a few days. Freeze any extras as needed.
CuisineVegan, Gluten-free, Kid-friendly
Recipe by The Plant Philosophy at https://theplantphilosophy.com/lets-eat-pumpkin-oatmeal-creme-pies/