Dairy-Free Pumpkin Whoopie Pies

These Dairy-Free Pumpkin Whoopie Pies are the perfect autumn-inspired treat, combining soft, spiced pumpkin cookies with a luscious coconut cream filling for a match made in fall dessert heaven. Made with aromatic spices like cinnamon, ginger, and cloves, and sweetened with a hint of maple syrup, these whoopie pies capture the essence of pumpkin season in every bite. Completely free of dairy, thanks to the use of almond milk and coconut cream, they’re a delightful option for those with dietary restrictions or anyone seeking a lighter twist on a classic. Quick to prepare in under an hour, they’re ideal for festive gatherings or a cozy night in and can be refrigerated for make-ahead convenience. Whether you’re indulging in one yourself or sharing with loved ones, these homemade dairy-free delights promise to be a crowd-pleasing favorite all season long.

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:12 mins

Total Time:42 mins

Servings: 12

Ingredients

• 1 cup Canned pumpkin puree
• 1 cup Brown sugar
• 1 cup Granulated sugar
• 0.5 cup Vegetable oil
• 1.5 tablespoons Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 3 cups All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 2 teaspoons Ground cinnamon
• 1 teaspoon Ground ginger
• 0.5 teaspoon Ground cloves
• 0.5 teaspoon Salt
• 1 cup Coconut cream
• 2 cups Powdered sugar
• 1 tablespoon Maple syrup
• 1 tablespoon Coconut oil, melted
• 0.5 teaspoon Pumpkin pie spice

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, combine the canned pumpkin puree, brown sugar, granulated sugar, vegetable oil, almond milk, and vanilla extract. Mix well until smooth.

Step 3

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.

Step 4

Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined to form a smooth batter.

Step 5

Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart, as the cookies will spread.

Step 6

Bake in the preheated oven for 10-12 minutes, or until the cookies spring back when lightly touched. Allow to cool completely on wire racks.

Step 7

To prepare the filling, open a chilled can of coconut cream and scoop out 1 cup of the thick cream. In a mixing bowl, beat the coconut cream until fluffy.

Step 8

Gradually add in the powdered sugar and beat until smooth and creamy. Mix in the maple syrup, melted coconut oil, and pumpkin pie spice until well combined.

Step 9

To assemble the whoopie pies, spread a generous spoonful of the filling on the flat side of one cookie. Top with another cookie, pressing lightly to spread the filling to the edges.

Step 10

Repeat with the remaining cookies and filling. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1618.3g)

Amount per serving	% Daily Value*
Calories	5656.9

Total Fat 168.3g	0%
Saturated Fat 66.0g	0%
Polyunsaturated Fat 69.5g
Cholesterol 4.9mg	0%
Sodium 3077.2mg	0%
Total Carbohydrate 1025.7g	0%
Dietary Fiber 20.6g	0%
Total Sugars 721.6g
Protein 43.2g	0%

Vitamin D 8.3IU	0%
Calcium 352.8mg	0%
Iron 22.4mg	0%
Potassium 1378.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.2%

Protein: 3.0%

Carbs: 70.9%