Vegan Pumpkin Whoopie Pies

These vegan pumpkin whoopie pies are the autumn deal with you completely want in your life! Made with two mushy pumpkin truffles sandwiched with luscious vegan cream cheese filling, each chew is like an explosion of pumpkin season in your mouth.

I like pumpkin treats, and I’ll by no means draw back from the mix of pumpkin, spices, and cream cheese. It is a basic for a motive! Therefore my vegan pumpkin cake, vegan pumpkin roll, and vegan pumpkin cheesecake. It’s essential make all of them. However first, you will need to make these pumpkin whoopie pies. The flavors could also be comparable, however whoopie pies are undoubtedly probably the most enjoyable.

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I received the thought to share this one after creating my vegan whoopie pies recipe over the summer time. Somebody assumed it might be pumpkin whoopie pies, which it wasn’t, however I made a decision then and there that they wanted to occur.

These are literally simpler to make than my conventional vegan whoopie pies. Shock! The truffles begin with a easy batter that is baked up into rounds. The filling is a modified model of my vegan cream cheese frosting, which is tremendous easy. Making the sandwiches is the enjoyable half, so it is probably not work. And look what you find yourself with! I like all the things about fall, however these would possibly take the highest spot.

Substances You will Want

Under you will discover a checklist of substances on this recipe, with notes and substitutions. Scroll all the way in which to the underside of the publish to see the total recipe, together with the quantity of every ingredient.

Flour. I’ve solely examined the recipe with all-purpose wheat flour, so that is what I like to recommend utilizing.
Baking powder.
Baking soda.
Spices. You will simply want pumpkin pie spice (also called pumpkin spice) and cinnamon.
Salt.
Pumpkin puree. Ensure you’re shopping for canned pumpkin puree and never pumpkin pie filling, which features a bunch of additional substances we do not want.
Sugar. Utilizing natural sugar will make sure the recipe stays vegan. Typical sugar is commonly processed utilizing animal bone char.
Brown sugar. This additionally must be natural.
Oil. Any impartial oil you prefer to bake with works, akin to canola, melted coconut oil, or corn oil.
Vanilla extract.
Vegan cream cheese. Tofutti model works greatest for me when making fillings and frostings, so I like to recommend utilizing it if potential.
Vegan butter.
Powdered sugar. Identical to with the opposite sugars, be sure that that is natural.

How They’re Made

Under is an in depth picture tutorial on the right way to make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

Step 1: Put together. Preheat your oven to 350°F and line two baking sheets with parchment paper.

Dry ingredients for Vegan Pumpkin Whoopie Pies in a mixing bowl with whisk.

Step 2: Combine dry substances. Begin by whisking collectively your flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt.

Wet ingredients for Vegan Pumpkin Whoopie Pies in a bowl with spoon.

Step 3: Combine moist substances. In a separate bowl, stir collectively the pumpkin, sugar, brown sugar, oil, and vanilla.

Vegan Pumpkin Whoopie Pie batter in a mixing bowl with spoon.

Step 4: Combine the batter. Add the moist combination to the bowl with the dry combination, then stir simply till a thick batter types. Keep away from overmixing it.

Unbaked Vegan Pumpkin Whoopie Pie halves on a baking sheet.

Steps 5 & 6: Drop and bake. Drop rounded mounds of batter, about 2 tablespoons every, on the baking sheets. Bake them till they’ve unfold, hyped up, and set.

Vegan Pumpkin Whoopie Pie cake halves on a cooling rack.

Step 7: Cool. Begin by letting the truffles cool on the sheets on cooling racks. After 5 minutes, transfer them on to the racks to complete cooling.

Vegan Cream Cheese Frosting in a mixing bowl with electric mixer.

Step 8: Make the filling. Begin by beating chilly vegan cream cheese, room temperature vegan butter, vanilla, and salt collectively. Add powdered sugar, a bit at a time, till the combination is sweet and thick.

Hand holding half a Vegan Pumpkin Whoopie Pie with filling over a cooling rack.

Step 9: Stuff the truffles. Stuff every pair of truffles with the filling. You might be fancy and pipe it, however a spoon additionally works simply effective.

Plate of Vegan Pumpkin Whoopie Pies with pumpkin and napkin in background.

Step 10: Serve. Be happy to get pleasure from your pumpkin whoopie pies instantly, however I like them greatest after they’ve chilled for just a few hours.

Variations

Filling alternate options. Stuff your pies with my vegan buttercream frosting, vegan chocolate frosting, or your favourite frosting or filling.
Chocolate chip pies. Add mini vegan chocolate chips to the batter.
Filling decorations. Roll the sides of your pies in finely chopped nuts, mini vegan chocolate chips, or sprinkles.

Incessantly Requested Questions

Can these be made gluten-free?

I have never examined a gluten-free model, however if you would like to attempt it, I might suggest utilizing an all-purpose gluten-free flour mix.

Can I take advantage of contemporary pumpkin?

You’ll be able to, however you will have to prepare dinner and puree it first. You will want about 1 ¾ cups as soon as ready.

Can I take advantage of pumpkin pie filling?

Nope! Undoubtedly follow plain pumpkin puree. Pumpkin pie filling has added sugar and spices that can throw off the recipe.

How ought to I retailer my pumpkin whoopie pies and the way lengthy will they hold?

They will hold in an hermetic container within the fridge for as much as 3 days, or within the freezer for as much as 3 months.

Extra Vegan Pumpkin Desserts

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Recipe

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Course Dessert

Delicacies American

Prep Time 30

Cook dinner Time 15

Whole Time 45

Servings

Energy 468kcal

Creator Alissa Saenz

Substances

For the Truffles

2 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 teaspoon floor cinnamon
¾ teaspoon salt
1 (15 ounce/425 gram) can pumpkin puree
1 cup natural granulated sugar
⅔ cup natural brown sugar
⅔ cup vegetable oil
2 teaspoons vanilla extract

For the Filling

1 (8 ounce/227 gram) package deal Tofutti vegan cream cheese, chilled (Notice 1)
½ cup vegan butter, room temperature
1 teaspoon vanilla extract
Pinch salt
4 ½ cups natural powdered sugar, plus as much as 1 extra cup, if wanted

US Customary – Metric

Directions

Preheat the oven to 350°F and line a few baking sheets with parchment paper.
Whisk the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt collectively in a big mixing bowl.
In a separate bowl, stir collectively the pumpkin puree, sugar, brown sugar, oil, and vanilla.
Add the pumpkin combination to the bowl with the flour combination, then stir simply till mixed. Don't overmix — just a few lumps are effective. The batter will likely be very thick and fluffy.
Drop the batter by 2 tablespoon rounds (a cookie scoop works nice right here) on the ready baking sheets, spacing them no less than 3 inches aside. You’ll be able to bake the truffles in 2 batches in the event you don't get by means of all of the batter on the primary one.
Bake the truffles till they've unfold out and hyped up, and the tops really feel set, about 14 to 16 minutes. Flippantly contact the highest of 1 together with your finger to check for doneness; it ought to spring again.
Place the baking sheets on cooling racks and let the truffles cool for about 5 minutes, then take away them from the sheets and switch them on to the racks to complete cooling.
Make the filling whereas the truffles cool. First, beat the vegan cream cheese, butter, vanilla, and salt collectively at excessive pace with an electrical mixer. Start beating within the powdered sugar at low pace, including a few cup at a time, till the combination is thick sufficient for stuffing the truffles.
As soon as the truffles are cool, unfold or pipe about 2 tablespoons of the filling onto the flat sides of half the truffles, then shut every whoopie pie with a second cake to create a sandwich.
Serve instantly or chill in an hermetic container within the fridge for as much as 3 days.

Notes

Tofutti offers me probably the most dependable and constant outcomes for frostings and fillings. Different manufacturers will work, however the quantity of powdered sugar wanted will differ.