Vegan Pumpkin Whoopie Pies

Indulge in the perfect autumnal treat with these Vegan Pumpkin Whoopie Pies—soft, spiced pumpkin cookies sandwiched around a luscious vegan cream cheese filling. Infused with warm spices like cinnamon, ginger, nutmeg, and cloves, these whoopie pies are a harmony of fall flavors in every bite. This easy, dairy-free recipe uses coconut oil, pumpkin puree, and coconut sugar for a rich, moist texture, while the tangy cream cheese filling adds a decadent finish. Ready in just 30 minutes, these pumpkin delights are ideal for holiday gatherings, dessert tables, or as an anytime snack. Serve them chilled for the ultimate cozy dessert experience!

Nutriscore Rating: 40/100

Prep Time:30 mins

Cook Time:12 mins

Total Time:42 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.5 teaspoon salt
• 0.5 cup coconut oil, melted
• 1 cup pumpkin puree
• 1 cup coconut sugar
• 0.25 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 8 ounces vegan cream cheese
• 1 cup powdered sugar
• 0.25 cup coconut oil, softened

Directions

Step 1

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

Step 2

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

Step 3

In another bowl, whisk together the melted coconut oil, pumpkin puree, coconut sugar, almond milk, vanilla extract, and apple cider vinegar until well combined.

Step 4

Slowly add the dry ingredients to the wet mixture, stirring until just combined.

Step 5

Drop the batter by heaping tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.

Step 6

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Allow the cookies to cool completely on a wire rack.

Step 7

While the cookies are cooling, prepare the filling. In a medium bowl, beat the vegan cream cheese, powdered sugar, and softened coconut oil together until smooth and creamy.

Step 8

Once the cookies are cooled, spread about a tablespoon of the cream cheese filling on the flat side of one cookie and top with another to make a sandwich.

Step 9

Repeat with the remaining cookies and filling.

Step 10

Store the whoopie pies in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1335.7g)

Amount per serving	% Daily Value*
Calories	4633.4

Total Fat 254.3g	0%
Saturated Fat 208.5g	0%
Polyunsaturated Fat 2.1g
Cholesterol 4.9mg	0%
Sodium 4181.3mg	0%
Total Carbohydrate 582.2g	0%
Dietary Fiber 15.4g	0%
Total Sugars 363.2g
Protein 44.3g	0%

Vitamin D 22.0IU	0%
Calcium 318.3mg	0%
Iron 22.7mg	0%
Potassium 972.9mg	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: 47.7%

Protein: 3.7%

Carbs: 48.6%