These vegan whoopie pies are fun treats for the fall holidays, and they're easier to make than you think. Make sure that you allow your cookies to cool completely before filling.
Makes about 12 to 14 whoopie pies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- 3 cups all-purpose flour
- 1 t. salt
- 1 t. baking powder
- 1 t. baking soda
- 2 t. ground cinnamon
- 1 t. ginger
- 2 15-ounce cans canned pumpkin (not pumpkin pie mix), or 3 cups canned pumpkin
- 2 cups packed brown sugar
- 1 cup canola oil
- 2 T. blackstrap molasses
- 1 t. vanilla extract
- For the Filling:
- 1/2 cup (1 stick) dairy-free soy margarine, softened
- 8 ounces (1 tub) dairy-free cream cheese, such as Tofutti
- 3 1/2 cups confectioners' sugar
- 1 t. lemon juice
1. Preheat the oven to 350 F. Line two large baking sheets with parchment and set aside.
2. In a large mixing bowl, sift together the flour, salt, baking powder, baking soda, cinnamon and ginger until well mixed. Set aside. In another bowl, mix together the pumpkin, brown sugar, canola oil, molasses and vanilla until well combined. Add the wet ingredients to the dry, mixing until just combined. Drop batter in tablespoons onto the prepared sheets about 1 inch apart. Bake for 15 minutes, or until the tops of the cookies begin to crack and a toothpick inserted into the centers emerges clean. Allow the cookies to cool completely on the pan.
3. Meanwhile, prepare the filling. In a large bowl using an electric hand mixer, beat together the dairy-free soy margarine and dairy-free cream cheese until smooth. Gradually add in the confectioners' sugar and lemon juice, mixing until smooth and creamy.
4. Once the cookies are cool, spread the filling mixture on half of the cookies, topping with the remaining halves. Serve at room temperature or cold.