These vegan pumpkin whoopie pies are everything you love about fall wrapped into one irresistibly soft, fluffy treat. Tangy maple cream cheese filling and moist pumpkin cakes make them the perfect dessert for holidays.
If autumn had a mascot, it would be these vegan pumpkin whoopie pies. They're pillowy, spiced just right, and sandwiched around a luscious dairy-free, maple cream that makes every bite feel cozy.
They come together quickly, easily and are the ultimate share dessert! I love taking a batch into work the second the weather starts to get chilly!
If you love these as much as I do, you'll also want to try our vegan pumpkin bars with cream cheese frosting and our vegan pumpkin pie cupcakes.
Ingredients You'll Need
- All-purpose flour: Provides structure and softness, creating the tender, cake-like texture classic to whoopie pies.
- Granulated sugar: Sweetens the pies and helps keep them moist.
- Baking powder: Helps the pies rise and become fluffy.
- Baking soda: Works with the acidic ingredients (pumpkin + vinegar) to create lift and a soft crumb.
- Salt: Enhances overall flavor and balances the sweetness.
- Spices: Add warm, cozy flavors that pair perfectly with pumpkin.
- Pumpkin puree: Provides moisture, richness, and the signature pumpkin flavor.
- Nondairy milk: Thins the batter to the right consistency and adds moisture.
- Canola oil: Keeps the pies incredibly soft and tender; oil-based cakes stay moist longer.
- Apple cider vinegar: Activates the baking soda and helps create a lighter, fluffier texture.
- Vanilla extract: Enhances sweetness and rounds out all the warm flavors.
- Vegan cream cheese: Adds tang and creaminess for a luscious, classic whoopie pie filling.
- Non-hydrogenated shortening: Helps the filling stay stable, fluffy, and pipeable-won't melt as easily as butter.
- Powdered sugar: Sweetens the filling and creates that smooth, fluffy frosting texture.
- Maple syrup: Adds natural sweetness and a touch of fall flavor that pairs beautifully with pumpkin.
Why You'll Love These Pies
- They're soft, fluffy, and perfectly spiced. The cake-like pumpkin pies are tender, moist, and filled with all the cozy fall flavors you crave.
- A dreamy, creamy filling. The vegan cream cheese frosting is smooth, sweet, and just tangy enough to balance the pumpkin.
- 100% dairy-free-no one will know. These whoopie pies taste just as indulgent and nostalgic as the classic version.
- Easy to make and hard to mess up. The batter is simple, the pies bake quickly, and the filling comes together in minutes.
- Perfect for holidays, parties, and gifting. They hold up beautifully, pack well, and always impress a crowd.
- Make-ahead friendly. Both the pies and filling can be prepped ahead, making them ideal for busy holiday baking.
How to Make Vegan Pumpkin Whoopie Pies (step-by-step!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together all of the dry ingredients in one bowl and all of the wet ingredients in another. Pour wet into dry and mix until just combined.
Place two tablespoon scoops of batter onto a baking sheet about 2 inches apart. Use your finger to gently shape each scoop into a circle. It doesn't need to be perfect!
Bake in an oven that has been preheated to 350 F (175 C) for 10 minutes. Cool on baking sheet for for 5 minutes before transferring to a wire rack to cool completely.
Make the filling while the pumpkin pies cool. Beat all frosting ingredients together until completely smooth. Pipe or spread a thick layer of frosting onto a pumpkin pie and top with another to form a sandwich. Continue for all whoopie pies.
Tips for the Perfect Whoopie Pies
- Use room-temperature ingredients. Softened vegan cream cheese, softened shortening, and room-temp nondairy milk blend more smoothly and create better texture in both the pies and the filling.
- Don't over-mix the batter. Once you add the dry ingredients, mix just until combined. Over-mixing can make the pies tough instead of tender and cake-like.
- Scoop evenly for uniform pies. Use a cookie scoop (1-2 tablespoons) so both sides match in size. This helps them bake evenly and sandwich neatly.
- Leave space between scoops. The batter spreads in the oven, so give each pie enough room to puff up without touching.
- Bake just until set. The pies should spring back lightly when touched. Overbaking can make them dry and crumbly.
- Let the pies cool completely before filling. Warm pies will melt the frosting and cause sliding or oozing.
- Pipe generously. A thick layer of cream cheese filling gives the perfect proportion of cake-to-frosting in every bite.
- Refrigerate assembled pies for cleaner edges. Chilling them for 20-30 minutes helps the filling set and makes the pies easier to handle or transport.
- Dust or decorate as you like. Add cinnamon sugar, drizzle maple glaze, or roll the edges in crushed nuts for a fun presentation.
What is a Whoopie Pie?
A whoopie pie is a classic dessert that consists of two soft, cake-like cookies sandwiched around a creamy filling.
Traditionally, the "cookies" are slightly domed, moist, and tender. The filling is sweet and fluffy, usually made with marshmallow, buttercream, or cream cheese.
Despite its name, it's more like a handheld cake sandwich than a cookie, and it's a popular treat in the U.S.
The vegan version swaps out eggs, dairy, and butter for plant-based alternatives while keeping the same soft, indulgent texture.
Frequently Asked Questions
Yes-melted coconut oil, vegetable oil, or avocado oil all work well. Just avoid strongly flavored oils, which can overwhelm the spices.
This usually means the batter was over-mixed or your baking powder/baking soda is old. Make sure your leaveners are fresh and mix gently once the dry ingredients are added.
Yes! Swap the vegan cream cheese for additional shortening or vegan butter for a simple vanilla frosting. The flavor will be slightly sweeter and less tangy.
Use parchment paper or a silicone baking mat. Whoopie pies are soft and can stick easily to bare metal.
Yes. Because of the cream cheese filling, store the assembled pies in the fridge. Let them sit at room temperature for 10-15 minutes before serving for the best texture.
Make Ahead Tips
Here are some make-ahead tips for vegan whoopie pies:
- Bake the pies in advance: You can bake the cake rounds 1-2 days ahead. Once cooled completely, store them in an airtight container at room temperature.
- Prepare the filling ahead: Make the cream cheese filling up to 2 days ahead and store it covered in the fridge. Whip it briefly before assembling to restore its fluffiness.
- Assemble later: To prevent the pies from becoming soggy, assemble them just before serving. Keep the cake rounds and filling separate until ready.
- Freezing option: You can freeze unfilled cake rounds for up to 1 month. Thaw at room temperature before filling. Filled pies can also be frozen, but allow them to thaw in the fridge to maintain texture.
These tips make it easy to prep for a party or holiday in advance without compromising taste or texture.
Storage
Here's how to store vegan pumpkin whoopie pies:
- Short-term (up to 4 days): Store in the refrigerator to keep the cream cheese filling fresh. Let them sit at room temperature for 10-15 minutes before serving for the best texture.
- Freezing (up to 1 month): Wrap each whoopie pie individually in plastic wrap and place in a freezer-safe container or bag. Thaw in the refrigerator overnight before serving.
These methods help maintain the pies' softness and prevent the filling from drying out.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Pumpkin Whoopie Pies
Maple cream cheese frosting sandwiched between two fluffy pumpkin cakes - all vegan!
- Prep Time: 20 minutes
- Bake Time: 10 minutes
- Total Time: 30 minutes
- Yield: 15 Whoopie Pies 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Pies
2 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup pumpkin puree
1 cup nondairy milk
½ cup canola oil
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
For the Filling
4 oz vegan cream cheese, softened
½ cup non-hydrogenated shortening
3 cups powdered sugar
2 tablespoons maple syrup
¼ teaspoon salt
*Extra powdered sugar for dusting
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Set aside.
- Mix: In a large bowl, whisk together the all purpose flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. In a separate bowl, combine the pumpkin puree, nondairy milk, canola oil, apple cider vinegar and vanilla extract. Whisk vigorously. Pour wet ingredients into dry ingredients and mix until just combined. Do not over-mix.
- Bake: Drop 2 tablespoon scoops of batter onto the prepared baking sheet about two inches apart. You can use your finger to lightly shape into a circle. It doesn't need to be perfect. Whoopie pies are more rustic in appearance. Place baking sheet on center rack of preheated oven and bake for 10 minutes. Allow pies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat until all batter has been used up.
- Beat: Make the frosting while the pies are cooling. Combine vegan cream cheese and shortening in a large bowl and beat with an electric hand mixer or stand mixer until completely smooth. Add powdered sugar, maple syrup and salt and continue beating until frosting comes together.
- Assemble: Once pies are completely cool you can begin assembling. Spread or pipe maple frosting onto the inside of a whoopie pie. Press another pie on top of the frosting, creating a sandwich. Continue until all of the pies have been sandwiched, you may have some frosting left over. Refrigerate pies for at least 1 hour before serving.
Notes
*Whoopie Pies will keep in an airtight container in the refrigerator for 3-4 days. Unfrosted pies can also be frozen for up to 1 month.
*You can absolutely use a whoopie pie pan if you desire. Keep in mind that baking time may differ slightly depending on the size of the pies. The recipe may also have a higher yield.
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