I’ve loved Lancaster, PA since I was little and when I lived in NY, I tried to get there at least once a year. I’d never had a whoopie pie before going there and my first was probably the standard chocolate variety. One year though we went in the fall and I had my first pumpkin whoopie pie probably at Good ‘n Plenty one of the restaurants there. It was a game changer and super delicious. They’re like the best pumpkin bread with light frosting in between and are a fall favorite. I really only make them once a year but I’ve perfected a recipe that would fool even Rachel Lapp (Witness? Kelley McGillis? Harrison Ford? Anybody?).
This recipe makes about a dozen and a half larger sized whoopie pies or you could make them smaller more two bite sized ones if you prefer. It’s a standard recipe of mixing the wet ingredients then adding the dry to form a batter. It uses flax eggs as the binder and although you could use whole wheat flour, be careful as they might be dense.
Using an ice cream scoop ensures they’ll all be roughly the same shape as you’re making a sandwich style treat and this helps keep them uniform.
You can wrap these individually in plastic wrap like the Amish stands normally do, but I know some do not like to use anything plastic.
The frosting recipe is probably more than you’ll need to fill these, but it will keep in the fridge for weeks or freezes beautifully for months. It can be used on cupcakes or cakes or even just frosting shots (yes, those are a thing!).
I hope you enjoy this recipe as much as I do. These make great gifts if you can bear to part with them. I made these recently for a work pot luck and they all went like that! If I didn’t tell anyone they were vegan, I don’t think they would have known!
The Best Vegan Pumpkin Whoopie Pies
18
servings20
minutesA 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 tsp.cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
2 1/2 cups packed light brown sugar
1 cup plain vegetable oil
1/2 c water
1/4 c finely ground flax seed
2 cups canned pumpkin (not pumpkin pie filling)
1 tsp. pure vanilla extract
- Filling
2 tsp. vanilla (use clear if you want pure white filling)
4 T. all purpose flour
4 T. alternative milk
4 cups organic confectioners sugar (OG to ensure it’s vegan)
1 1/2 cups non-hydrogenated vegetable shortening
Directions
- Combine flour, baking powder, baking soda, and spices in a mixing bowl; set aside.
- Mix flax meal and water together and let stand for 5 minutes to thicken.
- In a separate mixing bowl, cream together sugar, oil, flax eggs, pumpkin and vanilla. Mix all ingredients together until combined.
- PRO TIP: 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.
- Bake as drop cookies. I find using an ice cream scoop makes them easy and uniform for filling. Drop onto parchment lined cookie sheets and bake in a preheated oven at 350° for 15 to 18 minutes or until the centers of the cookies spring back when lightly pressed. Cool thoroughly on wire racks or paper towels before spreading with filling.
- Combine all filling ingredients and mix with a hand or stand mixer until light and fluffy. Use a small ice cream scoop or tablespoon to add filling to one side of a baked completely cooled whoopie pie then sandwich the other side on top.
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.
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The filling has flour? Is that a typo?
No it’s not! Trust, it works!
Made this with 1:1 GF flour and it turned out great! Will definitely make these every fall
That’s so great to know! I’m always nervous when one of my recipes is made with GF flour but I’m so happy it turned out great. You squashed it!