To kick off the fall season, I wanted to share these vegan pumpkin whoopie pies with you! These are soft and pillowy cakes filled with rich cream cheese frosting. The warmth of the spices will curb all your fall cravings! These are so delicious, you’ll almost forget that they’re vegan.
If you want to kick start your fall baking, then make sure that these vegan pumpkin whoopie pies are on the top of the list. They are so moist and so soft, that they will just melt in your mouth. Traditionally, whoopie pies are chocolate-flavored, I wanted to make these a little bit different and more appropriate for fall. Not to mention, they are so easy to make a don’t require a ton of special equipment to make. Perfect for a party or even just as a snack!
Preheat the oven to 350° Fahrenheit, and line a baking sheet with parchment paper.
In a large mixing bowl, combine the dry ingredients including the pumpkin spice.
Next, combine the non-dairy milk and vinegar together, and allow it to sit for 5 minutes to curdle.
Once the milk mixture is ready, add it to a mixing bowl, along with other wet ingredients, including the brown sugar, and pumpkin puree. Whisk to combine.
Add about half of the wet ingredients to the bowl of the dry ingredients, and gently whisk until there are no pockets of dry flour left. Add in the remaining wet ingredients and continue to whisk until well incorporated and you get a nice thick batter.
Scoop the batter onto the prepared baking sheet, leaving about 1-inch of space in between.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven, and let them sit on the baking sheet to cool for 15 minutes before transferring them to a wire rack.
Whip the softened butter on high until light and fluffy. Add in the cream cheese and mix to incorporate with the butter.
On the lowest setting, slowly add the powdered sugar in batches, to evenly combine it with the butter and cream cheese mixture.
Once the sugar has been mixed in properly, add in the vanilla extract and pumpkin spice, and continue to whip on high until light and fluffy, about 2-3 minutes. Scrape the sides of the bowls as needed.
Once your cakes have cooled completely, scoop or pipe the frosting a good amount on one cake and sandwich it with the other half. Repeat until all the cakes have been filled. Serve and enjoy!
So, if you tried this recipe, let me know what you think in the comments below! You can also share it with me on Instagram, just tag @flouredframe. I would love to see your recreations! Happy baking!
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