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A woman's hand holding a dairy free pumpkin whoopie pie.

Dairy Free Pumpkin Whoopie Pies

Embrace fall flavors with these dairy free pumpkin whoopie pies! Tender spiced pumpkin cakes are sandwiched together with a dairy free cream cheese frosting in the center.
Course Dessert
Cuisine American
Keyword dairy free pumpkin whoopie pies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 whoopie pies
Calories 415 kcal
Author Dairy Free for Baby

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

  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a mixing bowl, combine the flour, pumpkin spice, baking soda, baking powder, and salt. Stir until well combined.
  3. In another large mixing bowl, combine the brown sugar, pumpkin, vegetable oil, egg, and vanilla. Whisk until well combined.
  4. Add the dry ingredients to the wet ingredients. Stir until just combined.

  5. 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.

  6. 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.

  7. 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%