Vegan Pumpkin Whoopie Pies

Chocolate pumpkin whoopie pies with cream cheese filling.

5 from 2 votes

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!

Prep Time20

Cook Time15

Refrigerate25

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: whoopie pies

Calories: 263kcal

Author: Toni

Equipment

Ingredients

For the Cookies

1 ½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 teaspoons pumpkin spice
1 cup pumpkin puree
⅓ cup brown sugar
⅓ cup neutral oil
2 (3.9-ounce) packages unsweetened applesauce
1 tablespoon vanilla extract

For the Filling

¼ cup vegan butter at room temperature
2 ounces vegan cream cheese at room temperature
½ teaspoon vanilla extract
1 ½ cups powdered sugar
1 pinch pumpkin pie spice optional

Instructions

For the Cookies

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) 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, applesauce, 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 sheets, lightly flatten each one with a spatula, and bake for 12 to 15 minutes, until the centers look dry or a toothpick comes out clean. Let them cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

For the Filling

In a large bowl with a hand mixer (or in the bowl of a stand mixer), beat the vegan butter, vegan cream cheese, and vanilla extract for 1 minute.
Add the powdered sugar and pumpkin pie spice (if using) a little at a time and mix until smooth and spreadable.
Lay down half of the cookies and spread the filling on top, dividing the filling equally. Top with the other half of the cookies.
Refrigerate 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 cookies cool completely before filling them, or the filling will melt and slide out.
Use a scoop so the cookies are evenly sized for even sandwiches.
Makes about 24 cookies, for 12 whoopie pies.
Store the whoopie pies in an airtight container in the refrigerator for up to a week, or wrap each one tightly and freeze for up to 3 months.

Nutrition