Vegan Pumpkin Whoopie Pies
Soft, vegan pumpkin whoopie pies filled with a dairy-free maple cream cheese frosting.
- Prep Time: 20 minutes
- Bake Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 Whoopie Pies 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Pies
2 c all purpose flour
1 c sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 c pumpkin puree
1 c nondairy milk
1/2 c canola oil
2 tsp apple cider vinegar
2 tsp vanilla extract
For the Filling
4 oz vegan cream cheese
1/2 c non-hydrogenated shortening
3 c powdered sugar
2 tbsp maple syrup
1/4 tsp salt
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Set aside.
- Make the Batter: 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 tbsp 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. Continue until all batter has been used up.
- Make the Frosting: 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 2 tbsp of 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 2 hours 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.
Find it online: https://censoredbaker.com/vegan-pumpkin-whoopie-pies/
