Dairy-Free Pumpkin Whoopie Pies
Indulge in the seasonal delight of Dairy-Free Pumpkin Whoopie Pies—a treat that combines soft, spiced pumpkin cookies with a luscious coconut cream filling. Perfect for autumn gatherings or a sweet treat anytime, this recipe is entirely dairy-free, making it ideal for those with dietary restrictions. The cookies are flavored with warm spices like cinnamon, ginger, and cloves, beautifully complemented by a rich, maple-infused coconut cream filling that’s light and fluffy. With a quick prep time of just 30 minutes and easy assembly, these pumpkin whoopie pies offer a fun and festive dessert option that pairs perfectly with a hot cup of tea or cider. Savor the comforting flavors of fall with this crowd-pleasing recipe that’s as tasty as it is vegan-friendly!
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Recipe Information
Ingredients
- 1 cup Canned pumpkin puree
- 1 cup Brown sugar
- 1 cup Granulated sugar
- 0.5 cup Vegetable oil
- 1.5 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 1 cup Coconut cream
- 2 cups Powdered sugar
- 1 tablespoon Maple syrup
- 1 tablespoon Coconut oil, melted
- 0.5 teaspoon Pumpkin pie spice
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the canned pumpkin puree, brown sugar, granulated sugar, vegetable oil, almond milk, and vanilla extract. Mix well until smooth.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined to form a smooth batter.
Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart, as the cookies will spread.
Bake in the preheated oven for 10-12 minutes, or until the cookies spring back when lightly touched. Allow to cool completely on wire racks.
To prepare the filling, open a chilled can of coconut cream and scoop out 1 cup of the thick cream. In a mixing bowl, beat the coconut cream until fluffy.
Gradually add in the powdered sugar and beat until smooth and creamy. Mix in the maple syrup, melted coconut oil, and pumpkin pie spice until well combined.
To assemble the whoopie pies, spread a generous spoonful of the filling on the flat side of one cookie. Top with another cookie, pressing lightly to spread the filling to the edges.
Repeat with the remaining cookies and filling. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 69.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3077 mg | 134% | |
| Total Carbohydrate | 1025.7 g | 373% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 721.6 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 353 mg | 27% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1378 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
