Pumpkin whoopie pies combine warmly spiced cakey cookies, with or without vegan chocolate, with a decadent plant-based cream cheese frosting filling – a guaranteed fall favorite! Plus, they’re so easy to make vegan and gluten-free!
What Are Whoopie Pies?
If you aren’t familiar with whoopie pies (also called gobs), you may be confused; they’re named pie but in the shape of a cookie and cake-like in consistency. They are traditionally made with chocolate cakes and vanilla filling. This time, though, I’ve given them a fall twist.
This vegan pumpkin whoopie pie recipe can be made with or without cocoa powder, sandwiching sweet and tangy vegan cream cheese frosting between soft, moist, tender pumpkin spice cake ‘cookies’ (with all the best fall spices like cinnamon, nutmeg, and ginger).
They’re cozy, delicious, easy to make, and come together in no time with simple, inexpensive pantry staples, with or without a mixer. They’re loaded with fall flavor and a great crowd-pleasing treat at parties, potlucks, and Fall/Halloween gatherings. Plus, this version is 100% egg and dairy-free (using simple dairy swaps) – no one can tell the difference.
Enjoy more pumpkin this fall with easy vegan pumpkin muffins, easy vegan pumpkin pancakes, and vegan pumpkin pie!
Ingredient Notes
Refer to the recipe card for the full list of ingredients and substitutes.
- Pumpkin puree: Canned pumpkin (plain – NOT pumpkin pie filling) works best. I recommend Libby’s pumpkin (not sponsored) where possible, as it’s less watery with a deep, rich color.
To make vegan pumpkin whoopie pies without cocoa, replace it with flour (refer to FAQs).
Recipe Variations
Add extra texture and flavor to the vegan cookies or filling with up to 1 cup of tasty add-ins, like:
- Dried fruit (like raisins, cranberries, apricots, or chopped dates)
- Vegan chocolate chips (semi-sweet or bitter-sweet)
- Chopped nuts/seeds (raw or toasted pecans, walnuts, pumpkin seeds, etc.)
- Shredded coconuts (for texture and flavor – just a few tbsps.)
You could also try:
- Alternate fillings: Use vegan maple cream cheese filling, vanilla or vegan orange buttercream frosting, OR vegan marshmallow ‘fluff.’
- Alternative cookies: Want a more traditional pumpkin sandwich cookie? Try using soft molasses pumpkin cookies (still soft and tender) or my large, soft, gluten-free pumpkin cookies.
How to Make Pumpkin Whoopie Pies with Vegan Cream Cheese Frosting
Step 1: Preheat the oven to 350F/180C, and line two baking sheets with parchment paper or silicone mats. Meanwhile, mix the dry ingredients (flour, cocoa powder, baking soda, baking powder, salt, and pumpkin spice) in a medium bowl.
Step 2: In a separate bowl, combine the wet ingredients (pumpkin puree, oil, applesauce, vanilla, and brown sugar).
Step 3: Then, use a 2-tablespoon cookie scoop to cook the batter on the baking sheet, lightly flattening each cookie with a spatula. Bake for 12-15 minutes, until the centers appear dry or a toothpick inserted comes out clean, then remove from the oven and leave to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Step 4: Whisk the vegan butter, vegan cream cheese, and vanilla in a stand mixer or large bowl with a handheld mixer for one minute. Add the powdered sugar (and pumpkin spice, if using), a little at a time, mixing until fully combined into a spreadable consistency.
Step 5: Spread or pipe the vegan cream cheese frosting equally between half of the cookies, topping them with the other cookies to create a pumpkin cookie sandwich. Finally, transfer them to the refrigerator for 15-30 minutes before serving – Enjoy!
FAQs
Yes, for more traditional pumpkin whoopie pies, substitute the cocoa powder for more flour, minus 1-2 teaspoons.
Sure, just use a different sized scoop/measuring spoon and adjust the baking time. For mini pumpkin whoopie pies, try using just 2 teaspoons per ‘cookie.’
Pro Recipe Tips
- Measure the flour properly: To avoid dense cookies. Fluff it in its bag, spoon it into a measuring cup, then level it with a knife.
- Let the vegan cookies cool: Otherwise, the filling will melt and create a mess.
- Use a scoop: It’s important to make the vegan cookies as evenly sized as possible, for even plant-based pumpkin cookie sandwiches.
Storage Instructions
Make ahead: You can prepare the cookie dough and vegan cream cheese filling 2 days in advance and store them in separate covered bowls (store the filling in a piping bag for ease) in the refrigerator. Bring the batter to room temperature before continuing.
Store: Store the vegan whoopie pies in an airtight container in the fridge for up to a week.
Freeze: Wrap the vegan pumpkin spice whoopie pies tightly in plastic wrap in the freezer for up to 3 months. Then, thaw in the fridge overnight.
Pumpkin Whoopie Pies
Equipment
- baking sheet
Ingredients
For the Cookies:
- 1 ½ cups of all-purpose flour
- ⅓ cup of unsweetened cocoa powder
- ½ teaspoon of baking soda
- ½ teaspoon of baking powder
- ½ teaspoon of salt
- 3 teaspoons of pumpkin spice
- 1 cup of pumpkin puree
- ⅓ cup of brown sugar
- ⅓ cup of neutral oil
- 2 (3.9-ounce) packages of unsweetened apple sauce
- 1 tablespoon of vanilla extract
For the Filling:
- ¼ cup of vegan butter at room temperature
- 2 ounces of vegan cream cheese at room temperature
- ½ teaspoon of vanilla extract
- 1 ½ cups of powdered sugar
- Optional pinch of pumpkin pie spice
Instructions
For the Cookies
- Preheat the oven to 350 degrees F. and line 2 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.
- In a large bowl, mix the pumpkin puree, brown sugar, oil, apple sauce, and vanilla extract.
- Add the dry ingredients to the bowl with the wet ingredients and mix well.
- Use a 2-tablespoon scoop to scoop the batter onto the baking sheet, lightly flatten them with a spatula, and bake for 12 to 15 minutes. Remove them from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool them completely.
For the Filling:
- In a large mixing bowl with a handheld mixer (or the bowl of a stand mixer), whisk the vegan butter, vegan cream cheese, and vanilla extract. Mix for one minute.
- Add the powdered sugar and pumpkin pie spice (if using) and mix until fully combined.
- Lay down half of the cookies and add some of the vegan frosting (diving equally). Top with the other half of the cookies.
- Place them in the refrigerator for 15 to 30 minutes before serving.
Notes
- Measure the flour properly: To avoid dense cookies. Fluff it in its bag, spoon it into a measuring cup, then level it with a knife.
- Let the vegan cookies cool: Otherwise, the filling will melt and create a mess.
- Use a scoop: It’s important to make the vegan cookies as evenly sized as possible, for even plant-based pumpkin cookie sandwiches.
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Andrea White says
Love this fall sweet treat!