Embrace fall flavors with these dairy free pumpkin whoopie pies! Tender pumpkin spiced cakes are sandwiched together with a dairy free cream cheese frosting in the center. Easy to make for any skill level in the kitchen!
Ingredient Notes
Here’s a photo of all the ingredients you’ll need for the drop cakes:
And here’s what you’ll need for the frosting in the center:
Here are some selected ingredient notes:
- Pumpkin puree – This recipe uses canned pumpkin puree – not pumpkin pie filling. (Pumpkin pie filling is pre-spiced and sweetened which alters the flavor and texture).
- Pumpkin spice – This adds that warming aromatic flavor to the cookie-cakes. If you don’t have pumpkin spice on hand, you can substitute the 1 tablespoon of pumpkin spice with 1 ½ tsp cinnamon, ¾ tsp ginger, and ¾ tsp nutmeg.
- Dairy-free butter – The frosting was tested using Country Crock plant butter sticks. I recommend using a dairy-free stick butter rather than a tub butter, as the latter tends to have a higher moisture content which can throw off the texture of scones.
- Dairy free cream cheese – My favorite option for this recipe is Violife Just Like Cream Cheese Original. You can also use Kite Hill Plain Cream Cheese.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by mixing together the dry ingredients – the flour, pumpkin spice, baking powder, baking soda, and salt.
In another mixing bowl, combine the brown sugar, pumpkin, oil, egg, and vanilla. Whisk that together.
Add the dry ingredients to the wet ingredients and stir until well combined.
Portion out the batter onto parchment-lined baking sheets. The parchment paper helps the bottoms from overly browning and also makes it much easier to remove the cakes from the pan.
I usually just do a heaping spoonful and guestimate size – around 1 ½ tablespoons each. But you can use a measuring scoop if you want to be precise.
Bake those at 350 degrees F for about 10-15 minutes, until cooked through. Let ‘em cool on the pan.
Meanwhile, make your frosting. I find this easiest to do with a stand mixer with a whisk attachment, but a hand mixer can work too. Combine the powdered sugar, dairy-free butter, dairy-free cream cheese, and vanilla together. Use low speed on the mixer until combined (so the powdered sugar doesn’t fly everywhere), then increase to high speed until the frosting is light and fluffy.
When the cakes are cooled, make your little sandwiches by putting frosting on one and topping it with another cake!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Yes. Prepare it as directed and store in an airtight container in the fridge for up to 3-4 days. A little whisking before serving will help give it the light and fluffy texture again.
Because these pumpkin whoopie pies have dairy-free cream cheese, they’re best stored in the fridge once they’re assembled. If they haven’t been assembled yet, you can store the cakes in an airtight container at room temperature and store the frosting in the refrigerator. Use within 4 days.
Yep! Wrap individually in plastic wrap then freeze. Thaw in the fridge overnight, or on the counter for an hour when ready to enjoy.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free.
This recipe may contain nuts depending on your choice of dairy free butter and dairy free cream cheese. You can eliminate these allergens by choosing safe options that fit your needs for these products.
This recipe does contain wheat/gluten (in the flour) and eggs (in the egg). It also contains soybean oil, which most people with a soy allergy choose to avoid. Here are some suggested modifications:
- Wheat/gluten free – Substitute a measure-for-measure gluten free flour blend in place of the all-purpose flour.
- Egg free – I have not tested it in this recipe, but I believe using a commercial egg replacer or using 3 tbsp of carbonated water should work in place of an egg in this recipe. However, use caution since this is untested.
- Soy free – Use avocado oil or olive oil instead of vegetable oil, and double check your dairy free butter and dairy free cream cheese to ensure it does not contain these ingredients.
More Dairy Free Pumpkin Recipes
If you’re looking for more pumpkin treats – no dairy necessary! – be sure to give one of these a try:
- Dairy free pumpkin truffles
- 3 ingredient pumpkin muffins
- Dairy free pumpkin scones
- Dairy free pumpkin pie
- Old fashioned pumpkin donuts
I hope you enjoy this recipe! I just made another batch this past weekend for a get together with friends, and the platter was clear before the end of the night. If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Pumpkin Whoopie Pies
Ingredients
For the cakes:
- 1 ⅔ cups all-purpose flour
- 1 tbsp pumpkin spice
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup brown sugar
- ¾ cup pumpkin puree
- ½ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
For the filling:
- 2 ½ cups powdered sugar
- ½ cup dairy-free butter, softened (1 stick; recommend Country Crock plant butter sticks)
- 4 oz dairy-free cream cheese, softened (about half a container; recommend Violife; see notes)
- 1 tsp vanilla extract
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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In a mixing bowl, combine the flour, pumpkin spice, baking soda, baking powder, and salt. Stir until well combined.
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In another large mixing bowl, combine the brown sugar, pumpkin, vegetable oil, egg, and vanilla. Whisk until well combined.
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Add the dry ingredients to the wet ingredients. Stir until just combined.
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Portion the batter onto the parchment-lined baking sheets in heaping spoonfuls; about 1 ½ tablespoons of batter each. Bake at 350 degrees F for 10-14 minutes, until the cakes are cooked through. Let cool on the pan.
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As the cakes are cooling, prepare the filling. Combine the powdered sugar, dairy-free butter, dairy-free cream cheese, and vanilla in the bowl of a stand mixer (or a mixing bowl if using a hand mixer). Use the whisk attachment on low speed until combined, then turn speed to high and continue mixing until light and fluffy.
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When pumpkin cakes have completely cooled, spread a layer of frosting on one cake and sandwich another cake on top.
Recipe Notes
- Some containers of dairy-free cream cheese are 7 ounces and others are 8 ounces. Don’t worry about weighing the cream cheese to get an exact amount. Just use about half of the 7-8 ounce container. The amount is flexible.
Nutrition analysis (approximate per whoopie pie): 415 calories, 19.5 g fat, 7 g saturated fat, 245 mg sodium, 58 g carbohydrate, 1 g fiber, 43 g sugar, 2.5 g protein, Vitamin D: 0%, Calcium: 3%, Iron: 7%, Potassium: 2%
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