Vegan Pumpkin Whoopie Pies

These vegan pumpkin whoopie pies sandwich a fluffy dairy-free cream cheese filling between soft, warmly spiced chocolate pumpkin cake cookies. They're a guaranteed fall favorite and so easy to make!

What Are Whoopie Pies?

If you aren't familiar with whoopie pies (also called gobs), the name might be confusing. They're called pies, but they're shaped like cookies and taste like soft little cakes! They're traditionally made with chocolate cake and a vanilla filling, and this time I've given them a fall twist.

These vegan pumpkin whoopie pies sandwich sweet, tangy vegan cream cheese frosting between soft, tender chocolate pumpkin spice cake cookies.

• Simple ingredients: Made with pantry-friendly ingredients, with or without a mixer.
• Egg-free and dairy-free: No one can tell the difference.
• Ready in about an hour: That includes the chill time.
• Freezer-friendly: Bake ahead for parties.
• Crowd-pleasing: A great treat for potlucks, Halloween, and fall gatherings.

Enjoy more pumpkin this fall with my easy vegan pumpkin muffins, easy vegan pumpkin pancakes, vegan pumpkin pie, and pumpkin cinnamon rolls!

Vegan Pumpkin Whoopie Pie Ingredients

You'll find the exact amounts in the recipe card below.

For the Cookies

• All-purpose flour: Measure it properly (see Toni's Recipe Tips) so the cookies stay soft, not dense.
• Unsweetened cocoa powder: Makes these chocolate pumpkin whoopie pies rich and chocolatey.
• Baking soda and baking powder: Give the cookies their soft, cakey rise.
• Pumpkin spice: Use your favorite pumpkin pie spice blend.
• Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling. I recommend Libby's pumpkin (not sponsored) where possible, since it's less watery with a deep, rich color.
• Brown sugar: Adds sweetness and a little caramel flavor.
• Neutral oil: Keeps the cookies moist and tender.
• Unsweetened applesauce: Replaces the eggs and adds moisture. Two snack-size cups are just the right amount.
• Vanilla extract: Rounds out the spices.

For the Filling

• Vegan butter and vegan cream cheese: Both at room temperature, so they whip up smooth. Prefer a bigger batch? My vegan cream cheese frosting works here too.
• Powdered sugar: Sweetens and thickens the filling.
• Pumpkin pie spice (optional): A pinch gives the filling a fall flavor.

Chocolate Pumpkin Whoopie Pies

This recipe makes chocolate pumpkin whoopie pies, with cocoa powder in the cookies for a rich, chocolatey pumpkin flavor that pairs perfectly with the tangy cream cheese filling. Want even more chocolate? Stir some vegan chocolate chips into the batter (see the variations below).

Recipe Variations

Add extra texture and flavor to the cookies or filling with up to 1 cup of add-ins, like:

• Dried fruit: Raisins, cranberries, apricots, or chopped dates.
• Vegan chocolate chips: Semi-sweet or bittersweet. I like these.
• Chopped nuts or seeds: Raw or toasted pecans, walnuts, or pumpkin seeds.
• Shredded coconut: Just a few tablespoons for texture and flavor.

You could also try:

• Other fillings: A vegan maple cream cheese filling, vanilla frosting, vegan orange buttercream frosting, or vegan marshmallow fluff.
• Other cookies: Want a more traditional pumpkin sandwich cookie? Try soft molasses pumpkin cookies or my soft pumpkin cookies.

How to Make Vegan Pumpkin Whoopie Pies Step-by-Step

Step 1: Mix the dry ingredients. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper or silicone mats. In a medium bowl, mix the flour, cocoa powder, baking soda, baking powder, salt, and pumpkin spice.

Step 2: Mix the wet ingredients. In a large bowl, mix the pumpkin puree, brown sugar, oil, applesauce, and vanilla.

Step 3: Make the batter. Add the dry ingredients to the wet ingredients and mix well.

Step 4: Scoop and bake. Use a 2-tablespoon cookie scoop to scoop the batter onto the baking sheets and lightly flatten each one with a spatula. Bake for 12 to 15 minutes, until the centers look dry or a toothpick comes out clean. Cool them on the baking sheet for 5 minutes, then move them to a cooling rack to cool completely.

Step 5: Make the filling. Beat the vegan butter, vegan cream cheese, and vanilla with a hand mixer or stand mixer for 1 minute. Add the powdered sugar (and pumpkin pie spice, if using) a little at a time, mixing until smooth and spreadable.

Step 6: Fill and chill. Spread or pipe the filling onto half of the cookies and top with the rest. Chill for 15 to 30 minutes before serving. Enjoy!

PRO TIP: Pair up cookies that are the same size before you fill them, so every whoopie pie sits nice and even.

Toni's Recipe Tips

• Measure the flour properly: Fluff it in the bag, spoon it into the measuring cup, and level it with a knife, so the cookies don't turn out dense.
• Use a scoop: Evenly sized cookies make even sandwiches. The set I use has 1, 2, and 3 tablespoon scoops.
• Leave room to spread: Leave a little space between the scoops, since the cookies puff up as they bake.
• Let the cookies cool completely: Otherwise, the filling will melt and slide right out.
• Chill a soft filling: If your filling feels too soft to spread, pop it in the fridge for a few minutes.
• Sticky tops are normal: The pumpkin keeps these cookies moist, so the tops can get a little tacky in the fridge. Store them in a single layer or with parchment paper between layers.

Vegan Pumpkin Whoopie Pie FAQs

Make-Ahead and Storage

Make ahead: Prepare the cookie batter and filling up to 2 days ahead and keep them in separate covered bowls in the fridge (a piping bag works great for the filling). Let the batter come to room temperature before baking.

Fridge: Store the whoopie pies in an airtight container for up to a week. I'm using these containers in the photo below.

Freeze: Wrap each whoopie pie tightly in plastic wrap and freeze for up to 3 months. Thaw them in the fridge overnight.

If you tried these vegan pumpkin whoopie pies or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!