Best 2 Vegan Pumpkin Whoopie Pies Recipes
Calling all pumpkin and spice lovers! Dive into the delightful world of vegan pumpkin whoopie pies, a harmonious blend of autumn flavors and textures. Picture two tender pumpkin-infused cookies sandwiching a cloud-like vegan cream cheese filling, creating a symphony of tastes and textures that will tantalize your palate. These whoopie pies are not just a treat for your taste buds but also a feast for the eyes, with their vibrant orange hue and whimsical design.
Our curated collection of recipes offers a variety of options to cater to different dietary preferences and skill levels. From a classic vegan pumpkin whoopie pie recipe that captures the essence of this fall favorite to a gluten-free version that accommodates dietary restrictions, we've got you covered. For those who prefer a healthier indulgence, our low-carb and sugar-free recipes provide a guilt-free way to satisfy your cravings. And for those with limited time, our quick and easy recipe offers a hassle-free way to enjoy these delectable treats.
PUMPKIN WHOOPIE PIES
A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better.
Provided by V. Stogner
Categories Fruits and Vegetables Vegetables Squash
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
- Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
- To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 55.8 g, Cholesterol 20.8 mg, Fat 21.7 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4 g, Sodium 294.9 mg, Sugar 37.7 g
VEGAN PUMPKIN WHOOPIE PIES
Whoopie pies are pretty expensive at the vegan bakery in my town, so I scrounged around and found two good-looking recipes on two different blogs. The first blog said that the result was tasty, but the texture wasn't spongy enough. So I used the filling recipe from there and found the cake recipe on another blog. The result is fantastic. NOTES: (1) The brown sugar is hard to blend in really well when it's clumpy, and so is the flour when the wet and dry ingredients come together. An electric mixer can probably fix that problem. (2) The recommended brands in the US for the egg replacer, vegan cream cheese and vegan butter, respectively, are Ener-G, Tofutti Better Than Cream Cheese and Earth Balance. (3) As the first reviewer noted, these spongy pies are prone to both dry out fast and take on moisture. I wrapped mine individually in Saran wrap, but a more natural solution is to store them with a piece of stale bread, or just gather together a bunch of people and eat them in one go!
Provided by Valeria
Categories Dessert
Time 36m
Yield 14 whoopie pies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Start with the cakes. Combine flour, baking powder, baking soda and spices in large mixing bowl. In a seperate bowl, cream together sugar, oil, egg replacers, pumpkin and vanilla. Add wet ingredients to the dry ingredients and mix together.
- Drop by rounded tablespoons onto greased cookie sheets and bake for 14 to 16 minutes or until the center of the cookies springs back when lightly pressed. Cool thoroughly on wire racks or towels before spreading with filling.
- While the cakes are baking you can make the cream cheese filling. In a medium bowl, cream together vegan cream cheese and vegan butter. Mix in powdered sugar one half cup at a time until thoroughly blended.
- To assemble, spread a sizeable dollop of filling on the bottom of one thoroughly cooled cake, make a "sandwich" with a second cake.
Nutrition Facts : Calories 456.4, Fat 15.9, SaturatedFat 1.2, Sodium 298.4, Carbohydrate 77.2, Fiber 0.9, Sugar 54.9, Protein 3
Tips:
- For a smoother batter, make sure the vegan butter and coconut milk are at room temperature before mixing.
- If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
- To make sure the whoopie pies are cooked through, insert a toothpick into the center of one of the pies. If it comes out clean, they're done.
- Let the whoopie pies cool completely before filling them. This will help to prevent the filling from melting.
- For a neater presentation, use a piping bag to fill the whoopie pies.
Conclusion:
These vegan pumpkin whoopie pies are a delicious and festive treat that are perfect for fall. They're made with a moist and fluffy pumpkin cake batter and filled with a creamy vegan cream cheese frosting. They're sure to be a hit at your next party or gathering.
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