Vegan Pumpkin Whoopie Pies

Pumpkin Whoopie pies are one of my favorite fall treats and I’ve created a vegan version that tastes exactly like the ones I remember getting at farm stands in Amish country in Pennsylvania. These soft, spiced pumpkin cookies are filled with a creamy, dreamy filling, making them the perfect treat for the fall months. I’ve loved Lancaster, PA since I was little and we visited the area at least once a year but it was especially magical in the fall.

What are Whoopie pies?

They’re like the best pumpkin bread with light frosting in between and will become your new fall favorite. They’re tender and moist like a combo of a cookie and cake and the filling is creamy and delicious like a snack cake you might remember from your childhood but better!

What do I need to make these?

• Canned pumpkin. My favorite is Libby’s brand as it’s the most consistent of all I’ve tried (some brands can be very watery).
  
• Flax meal. Finely ground flax meal mixed with water is the egg replacer in this recipe and works really well. You can try a powdered substitute but use at your own risk as I’ve not tried anything else.
  
• Vegetable shortening. This is an ingredient that’s essential to the authentic flavor of the filling. You can buy brands like Spectrum that use non-hydrogenated responsibly sourced oils or a traditional vegetable oil brand.

How do I store these?

The way these are wrapped and sold at farm stands is with plastic wrap. I know some may have an aversion to using it but this is the best way to individually wrap each one for maximum freshness. Use a square of plastic cling film slightly larger than the Whoopie pie, grab each corner then twist together tightly and fold under the bottom of the pie.

I’ve updated this recipe as the frosting used in the filling used to call for flour to help stabilize it as these are best kept at room temperature although you can freeze them to eat later. I’ve now changed it to cornstarch and it works just as well. Just remember to sift it with the confectioners sugar so you don’t get too many lumps in the frosting. Using a stand or hand mixer is best to achieve the fluffy texture of the filling and will be difficult to do by hand.

What size should I make these?

These are quite large when you buy them at a farm stand usually but I find using a swipe style (the kind with a trigger handle that swipes the inside of the scoop clean) ice cream scoop makes each one the same size for consistency. You can make them extra large by using a #20 scoop size, medium sized by using a #40 scoop or small by using a #60 sized scoop. You can often buy sets of all three sizes on Amazon (click the link to be taken to my kitchen gear list on my Amazon storefront and please note that I make a small commission on products sold through there). Baking times will vary for the different sizes and the recipe yield will as well so adjust accordingly. Smaller sized whoopie pies will bake faster (probably 10-12 minutes), medium sized should be anywhere from 14-16 minutes and larger ones 16-18 minutes but all ovens vary especially when using convection heat so check sooner than later for doneness so they don’t get over-baked.

These vegan pumpkin whoopie pies are a must-try for the fall season. They’re not only tasty and vegan but also a delightful way to celebrate fall. Happy baking and please rate and review if you try them!

Vegan Pumpkin Whoopie Pies

4.2 from 5 votes

Cuisine: AmericanDifficulty: Moderate

Servings

18

servings

Cooking time

20

minutes

A delicious vegan version of a classic Amish style pumpkin whoopie pie!

Ingredients

• 3 cups All purpose flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. kosher salt

• 1 teaspoon cinnamon powder

• 1 tsp. ground ginger

• 1/2 teaspoon ground cloves

• 2 1/2 cups packed light brown sugar

• 1 cup plain vegetable oil

• 1/2 c room temperature water

• 1/4 c finely ground flax seed

• 1 15 oz can pumpkin puree (not pumpkin pie filling)

• 1 tsp. pure vanilla extract

• Filling

• 2 teaspoons vanilla (use clear imitation vanilla if you want pure white filling)

• 2 tablespoon cornstarch

• 4 tablespoon alternative milk

• 4 cups confectioners sugar, sifted

• 1 1/2 cups vegetable shortening

Directions

• Combine flour, baking powder, baking soda, and spices in a mixing bowl and using a whisk blend together to remove any lumps; set aside.
• Whisk the flax meal and room temperature water together and let stand for 5 minutes to thicken.
• In a separate mixing bowl or the bowl of stand mixer, blend together the brown sugar, oil, thickened flax eggs, canned pumpkin and vanilla for a few minutes scraping down the sides of the bowl at least once. Add the whisked dry ingredients into the wet and mix together slowly at first then increase speed until combined for a few minutes scraping down the sides of the bowl once. Don’t over-mix but make sure there’s no streaks of flour left and it’s well combined.
• Let batter rest for 15 minutes. This is an important step. Resist the urge to bake immediately. You’ll get a better rise by waiting and the batter will thicken slightly. The consistency should be that of a thicker quick bread batter.
• Bake as drop cookies. I find using an ice cream scoop makes them easy and uniform for filling. I used a #40 swipe style cookie scoop to make them all the same size (see my explanation of sizes and baking times in the body of the post) but leave enough room between them as they will spread slightly when baked. Drop batter onto parchment lined cookie sheets and bake in a preheated oven at 350° for 14 to 16 minutes or until the centers of the cookies spring back when lightly pressed. All ovens vary especially when using convection so check a few minutes before they should be done to see how they’re progressing. Cool thoroughly on the sheets or place on wire racks to cool before adding the filling.
• For the filling, mix all of the ingredients (make sure to sift the powdered sugar with the cornstarch) using a hand or stand mixer (with the wire whisk attachment) until light and fluffy. This will take 3-4 minutes and make sure to scrape down the sides of the bowl at least once during mixing. Use the same sized ice cream scoop you used for the cookies or a large spoon to add filling to one side of a baked completely cooled whoopie pie then sandwich the other side on top. You can fill these generously as that’s how they’re usually sold but if you like less filling then use less of course. Enjoy!

Recipe Video

Notes

• You can store these in a covered container in the fridge for weeks, but let them come to room temperature before serving. You can also freeze them tightly wrapped for up to 6 months. To keep at room temperature, I suggest wrapping each one individually in plastic wrap like the Amish farm stands do, but I understand peoples’ aversion to plastic.
• Can you make these gluten free? One reviewer tried a 1:1 GF flour replacement and said the results were great but I have not tested it.
• I prefer Libby’s canned pumpkin but if you have a very watery can of another brand you can always place the contents on a few layers of paper towels or a clean dish towel to draw out some moisture.
• Vegetable shortening is the classic ingredient for the filling. Could you use vegan butter instead? Sure, but it won’t have the same flavor or consistency. You could use a vegan cream cheese frosting recipe too and I have that in a few recipes on my blog for my red velvet cake for example.

Did you make this?

Tag @bigboxveganeats on Instagram and hashtag it #bigboxvegan

Pin this recipe!

Follow @bigboxvegan on Pinterest

Like Big Box Vegan on Facebook!

Follow us on Facebook