Fall baking is in full swing here. Everything is some variation of pumpkin, apple, and spice. These mini pumpkin whoopie pies are perfect for the season, and are the cutest treats!
Pumpkin whoopie pies look fussy and difficult, but they’re actually no more difficult than pumpkin muffins…and take a look at the recipe…there’s some whole wheat flour in here!
Shh. Don’t let the kids know any of this!
Of course, you can make these into regular sized whoopie pies, but I love the tiny size. They fit perfectly in our little bento boxes for lunches, and it’s just more fun to eat tiny things.
These also freeze perfectly. Pop them from the freezer into a lunch box, and they’ll be thawed by lunch time. And even if they’re still a little frozen…they taste pretty awesome that way too!Print
Mini Pumpkin Whoopie Pies with Maple Cream Cheese Filling
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 15 mini pies 1x
These mini pumpkin whoopie pies are dairy-free, egg-free, and vegan. They perfect little treats to put in a lunchbox for the kids or for yourself.
- 1 1/4 cups white flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- pinch of cloves
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup oil
- 1 1/2 cup canned pumpkin
- 1 teaspoon vanilla
- Preheat oven to 350.
- Whisk the white flour, whole wheat flour, baking soda, baking powder, salt & spices in a large mixing bowl.
- Whisk the sugars, oil, pumpkin and vanilla together in a medium mixing bowl.
- Pour the wet ingredients into the dry ingredients and carefully blend together.
- Scoop 2 tablespoon sized blobs of dough onto a parchment lined baking sheet. I have a #40 size food scoop that is indispensable. It’s the perfect size for cookies.
- Bake for 15-18 minutes or until the tops are fully set and edges are slightly browning. This is a case you don’t want to underbake, and should err on the side of overbaking…otherwise the cookies get really sticky and doughy.
- Cool completely before filling.
Of course you can make regular-sized whoopie pies if you want, just use more batter for the cookies and cook them a touch longer!
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Dairy-free pumpkin dessert, vegan pumpkin dessert, fall whoopie pie recipe
Maple Cream Cheese Frosting
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
This dairy-free cream cheese frosting is also vegan, it’s the perfect creamy counterpoint to the pumpkin cookies.
- 1/2 cup dairy-free cream cheese (I used Tofutti)
- 4 tablespoons dairy-free margarine
- 2 Tablespoons maple syrup
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- Dairy-free milk as needed
- Cream the cream cheese and margarine together until fluffy.
- Add the maple syrup and beat again.
- Slowly add the powdered sugar.
- Add the vanilla at the end.
- If the filling seems too thick, add a few splashes of dairy-free milk.
I used Country Crock Plant Butter Sticks with Olive Oil today. If you need ideas on alternatives, check out my post on dairy-free butter alternatives.
If you don’t have a dairy allergy, just use regular butter, cream cheese, and milk.
- Category: Dessert
- Method: Mixed
- Cuisine: American
Keywords: dairy free frosting, vegan cream cheese frosting, plant based frosting
Sharkbytes (TM) says
Nice blog, Megan! I didn't know you had one. (Joan) My primary one is myqualityday.blogspot.com
I just purchased a whoopie pie pan recently…these sound delicious! I love pumpkin and that you used some whole wheat flour. I have a hard time finding the Tofutti Cream Cheese where I live…or any dairy free cream cheese or sour cream. Very frustrating! Susan H. @ The Food Allergy Chronicles
Food Allergy Education Network says
Sounds delicious! I’m so glad I found your blog through Kids with Food Allergies. Good work!
What can I substitute to make a wheat free version for my son?
Lori, you could try substituting any of the wheat-free flour mixes out there. I haven’t had the greatest luck making dairy and egg-free baked goods that are also wheat-free. Wheat has gluten, which helps bind baked goods together. Egg is also a binder. Baked goods usually work out if you have at least one binder, but missing both egg and gluten…things tend to crumble apart. That being said, if you’re going to try it…trying a baked good with either pumpkin or banana will be most likely to succeed because the pumpkin or banana will help bind a bit.
For all the dairy allergy sufferers out there: Tofutti is known for having many cross-contamination issues with dairy.
Galaxy Nutritional also makes a dairy-free cream cheese substitute.
Heather Carroll says
Just ran across this blog. Love it. My daughter has a nut allergy and one of her good friends has an egg allergy. I’m always looking for resources for good food for them!
Thank you Heather! Happy baking!
Doylestown, PA says
Is the one teaspoon “powder” baking powder?
Yes, thank you! I just fixed that!
I made this today and using gluten free bisquick in place of the dry ingredents and it came out perfectly. This recipe is so delicious and I will be making it again.
Awesome Christy! Thanks for the success story!
Making these right now to take to grandma’s for Thanksgiving. Mmmmm. So glad I found your recipes. We’re egg- and dairy-free by choice. But nut free, well, ’cause we have to be. Thanks!
These whoopie pies are now a staple on our Thanksgiving dessert table. Just about to make them. The kids can’t wait to eat them!
Hi Terry, I tend to bake with canola oil or soybean oil. Olive, coconut and corn oils are all very strong in flavor for baking.
I made these a few monthes ago for a big family dessert. And I’m making them again tomorrow! Amazingly delicous! Thanks for sharing 🙂
Lauren Olson says
I love Themis recipe I use it for cupcakes and now I just made a cake 🙂
Everyone loved them at work! Violife cream cheese worked well with this recipe as well. Thank you so much for sharing!