Vegan Pumpkin Whoopie Pies
Fall flavors meet indulgent desserts with these Vegan Pumpkin Whoopie Pies! Perfectly spiced with cinnamon, ginger, nutmeg, and cloves, the soft, pumpkin-infused cookies are paired with a creamy, tangy vegan cream cheese filling for a delightful autumn treat. Made entirely dairy-free and plant-based, this recipe uses pantry staples like almond milk, coconut oil, and pumpkin puree for a moist, tender texture and bursts of seasonal flavor in every bite. With a quick prep time of 30 minutes, these whoopie pies come together easily for holidays, gatherings, or a cozy weekend dessert. Store them in the fridge for up to five days to savor the ultimate vegan pumpkin dessert!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.5 cup coconut oil, melted
- 1 cup pumpkin puree
- 1 cup coconut sugar
- 0.25 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 8 ounces vegan cream cheese
- 1 cup powdered sugar
- 0.25 cup coconut oil, softened
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
In another bowl, whisk together the melted coconut oil, pumpkin puree, coconut sugar, almond milk, vanilla extract, and apple cider vinegar until well combined.
Slowly add the dry ingredients to the wet mixture, stirring until just combined.
Drop the batter by heaping tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Allow the cookies to cool completely on a wire rack.
While the cookies are cooling, prepare the filling. In a medium bowl, beat the vegan cream cheese, powdered sugar, and softened coconut oil together until smooth and creamy.
Once the cookies are cooled, spread about a tablespoon of the cream cheese filling on the flat side of one cookie and top with another to make a sandwich.
Repeat with the remaining cookies and filling.
Store the whoopie pies in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.3 g | 326% | |
| Saturated Fat | 208.5 g | 1042% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4181 mg | 182% | |
| Total Carbohydrate | 582.2 g | 212% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 363.2 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 318 mg | 24% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 973 mg | 21% | |
*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.
