Can I replace the canola oil with another oil?

Yes—melted coconut oil, vegetable oil, or avocado oil all work well. Just avoid strongly flavored oils, which can overwhelm the spices.

My pies turned out flat. What happened?

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.

Can I make these without cream cheese in the filling?

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.

How do I keep the pies from sticking to the baking sheet?

Use parchment paper or a silicone baking mat. Whoopie pies are soft and can stick easily to bare metal.

Do these need to be refrigerated?

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.

Vegan Pumpkin Whoopie Pies

Pumpkin whoopie pie with a bite taken out of it on top of another whoopie pie.

Print Recipe

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Maple cream cheese frosting sandwiched between two fluffy pumpkin cakes - all vegan!

Author: Lyndsey Hiltner
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

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For the Pies

2 cups all purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup pumpkin puree

1 cup nondairy milk

1/2 cup canola oil

2 teaspoons apple cider vinegar

2 teaspoons vanilla extract

For the Filling

4 oz vegan cream cheese, softened

1/2 cup non-hydrogenated shortening

3 cups powdered sugar

2 tablespoons maple syrup

1/4 teaspoon salt

*Extra powdered sugar for dusting

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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.

Equipment

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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/