Ingredients for Vegan Pumpkin Whoopie Pies
- All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Cinnamon
- Ginger
- Ground Cloves
- 1 cup packed light brown sugar
- Canola Oil
- Egg Substitute
- Pumpkin
- Vanilla
- 8 ounces vegan cream cheese, softened (Tofutti recommended)
- 2 cups powdered sugar
- 1/2 cup vegan butter, softened (Earth Balance recommended)
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How to Make Vegan Pumpkin Whoopie Pies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened vegan butter and brown sugar until light and fluffy. (An electric mixer is highly recommended).
- Whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt in a separate bowl.
- In a small bowl, whisk together the egg replacer and plant-based milk until combined.
- Add the pumpkin puree to the creamed butter and sugar mixture. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add the milk mixture and mix until the batter is smooth.
- Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each whoopie pie.
- Bake for 8-10 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
- Let the whoopie pies cool completely on the baking sheets before frosting.
- While the cakes cool, prepare the frosting: In a medium bowl, beat together the softened vegan cream cheese and vegan butter until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
- Once the whoopie pies are completely cool, spread a generous amount of frosting onto the flat side of one cake and top with another cake to create a whoopie pie.
- Wrap individually in saran wrap or store with a slice of stale bread to maintain freshness. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
219g
Fat
5g
Carbs
25g
