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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. 



Dry Ingredients:

  • 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

Wet Ingredients:

  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup oil
  • 1 1/2 cup canned pumpkin 
  • 1 teaspoon vanilla


  1. Preheat oven to 350.
  2. Whisk the white flour, whole wheat flour, baking soda, baking powder, salt & spices in a large mixing bowl.
  3. Whisk the sugars, oil, pumpkin and vanilla together in a medium mixing bowl.
  4. Pour the wet ingredients into the dry ingredients and carefully blend together.
  5. 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.
  6. 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.
  7. 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