Vegan Pumpkin Whoopie Pies
- Ready In:
- 36mins
- Ingredients:
- 15
- Yields:
-
14 whoopie pies
ingredients
-
The cakes
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1⁄2 teaspoon ground cloves
- 2 1⁄2 cups brown sugar
- 1 cup canola oil
- 2 egg substitute
- 2 cups pumpkin
- 1 teaspoon vanilla
-
The filling
- 4 ounces vegan cream cheese
- 2 cups powdered sugar
- 2 tablespoons vegan butter
directions
- Preheat oven to 350 degrees.
- Start with the cakes. Combine flour, baking powder, baking soda and spices in large mixing bowl. In a seperate bowl, cream together sugar, oil, egg replacers, pumpkin and vanilla. Add wet ingredients to the dry ingredients and mix together.
- Drop by rounded tablespoons onto greased cookie sheets and bake for 14 to 16 minutes or until the center of the cookies springs back when lightly pressed. Cool thoroughly on wire racks or towels before spreading with filling.
- While the cakes are baking you can make the cream cheese filling. In a medium bowl, cream together vegan cream cheese and vegan butter. Mix in powdered sugar one half cup at a time until thoroughly blended.
- To assemble, spread a sizeable dollop of filling on the bottom of one thoroughly cooled cake, make a "sandwich" with a second cake.
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Reviews
-
WOW, just plain wow. This is one of the most delicious little treats I have come across in a long time. The filling is perfectly sweet, and not overwhelming, and the cookies are like two thick slices of sweet pumpkin bread- in cookie form. A tip: they seem to absorb moisture fairly quickly, so store in a container with a stale piece of bread, otherwise they get extremely crumbly. Thank you for putting this up! :)
RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.