Pumpkin Whoopie Pies
These vegan pumpkin whoopie pies are light, soft, and packed with pumpkin flavor thanks to a full cup of pumpkin purée incorporated into the batter! They're spiced with cinnamon, ginger, and nutmeg, and sandwiched with a creamy cashew-based filling that's not overly sweet. Give them a try this fall!
Ingredients
Cream Filling
- 3/4 cup (112 g) raw cashews (soaked overnight)
- 1/2 cup (120 ml) coconut cream (at room temperature)
- 2 tbsp (30 ml) melted coconut oil
- 3 tbsp (21 g) powdered sugar
- 1/2 tsp (2 ml) vanilla extract
- 1/8 tsp ground cinnamon
- 1/8 tsp salt
- 1/8 tsp white vinegar (optional)
Pumpkin Cakes
- 1 and 1/2 cup (180 g) all-purpose flour
- 3/4 cup (165 g) light brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup (232 g) pumpkin purée
- 1/3 cup (80 ml) oil
- 6 tbsp (90 ml) unsweetened almond milk
- 1 tsp (5 ml) vanilla extract
Instructions
Cream Filling
- Blend the cream. Drain the soaked cashews and transfer them to a blender. Add the coconut cream, melted coconut oil, powdered sugar, vanilla extract, ground cinnamon, salt, and white vinegar. Blend on high speed for 30-40 seconds or until the cream is smooth.
- Refrigerate. Transfer the cream to a mixing bowl, cover with plastic wrap, and chill for at least 3 hours in the fridge or until the cream is set.
Note: The cream filling will be very soft and runny. This is normal. It will set once chilled.
Pumpkin Cakes
- Preheat the oven to
350 °F (175°C) and line a baking sheet with parchment paper. - Combine the dry ingredients. Add the flour, light brown sugar, baking powder, baking soda, salt, and spices to a mixing bowl. Whisk until well combined.
- Add the wet ingredients. Pour in the pumpkin purée, oil, vegan milk, and vanilla extract. Use a wooden spoon or spatula to mix the batter until it’s smooth.
- Drop the batter on a baking sheet. Using a 1 1/2 tbsp cookie scoop, scoop out the batter and drop rounds onto a baking sheet. Do not spread them, and leave about 1 inch (2.5 cm) of space between each one, as they will spread. You should get about 20 cakes (10 whoopie pies).
- Bake. Bake the cakes for 12-15 minutes, or until they are evenly golden brown. I bake mine for 13 minutes. Allow the cakes to cool completely before assembling with the cream.
- Assemble. Using a piping bag fitted with a 1/2-inch (1.3 cm) round tip, pipe about 2 tablespoons of the cream onto the flat side of half of the pumpkin cakes. Place a second pumpkin cake on top of the cream and gently press to sandwich the cream between the cakes. Enjoy!
- You can store these pumpkin whoopie pies in the refrigerator for up to 3 days.
Notes
Chill the filling. This is mandatory. After blending, the filling will have the consistency of heavy cream. This is normal. It will thicken and set after chilling for a few hours.
Let the cakes cool completely. Warm cakes will soften the filling and make it too runny, making it difficult to assemble the whoopie pies. Wait until the cakes are completely cool before assembling.
Assemble them shortly before serving. Although the pies store quite well in the fridge, they taste best when the cakes are at room temperature, and the filling is chilled. That's why I suggest assembling them just before serving.
Store them in the fridge. Since the filling is made with cashews and coconut cream, it tends to soften at room temperature. For the best consistency, keep the whoopie pies in the fridge.
Nutrition
Serving: 1 whoopie pie | Calories: 336 kcal | Carbohydrates: 39 g | Protein: 4 g | Fat: 19 g | Saturated Fat: 7 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 0.03 g | Sodium: 183 mg | Potassium: 199 mg | Fiber: 2 g | Sugar: 20 g | Vitamin A: 3814 IU | Vitamin C: 1 mg | Calcium: 53 mg | Iron: 2 mg
