Vegan Pumpkin Whoopie Pies

Vegan Pumpkin Whoopie Pies are a very delicious dessert. We would easily enjoy the cozy & warm flavors of these whoopie pies in the fall season. They are prepared in 1 hour and 15 minutes, but the taste is worth the time. These whoopie pies are prepared with pumpkin puree along with pumpkin pie spice, vanilla, flour, brown sugar, granulated sugar, vegetable oil, powdered sugar, vegan butter, vegan cream cheese, maple syrup, flaxseed, water, and salt. These vegan whoopie pies are nut-free & soy-free when prepared with the mentioned ingredients. They store nicely, so we can easily make them in advance. Serve these Vegan Pumpkin Whoopie Pies with vegan vanilla ice cream and apple compote.

STATS:

• Caloric count: 380 kcal
• Preparation Duration: Twenty-five minutes
• Portion size: 1
• Time for cooking: Twelve to fifteen minutes
• Cuisine: American
• Total time: 1 hour, 15 minutes
• Course: Dessert
• Diet: Vegan
• Serving: 12

EQUIPMENT:

• Large mixing bowls
• Small bowl
• Whisk
• Electric hand mixer
• Rubber spatula
• Parchment paper
• Cookie scoop
• Baking sheets
• Wire cooling rack
• Piping bag

INGREDIENTS:

PUMPKIN CAKES:

• Three cups all-purpose flour
• One tsp. salt
• 2½ tbsp. pumpkin pie spice
• 1 cup granulated sugar
• One tsp. baking powder
• 3 cups canned pumpkin puree
• One cup vegetable oil
• One tsp. baking soda
• 2 tbsp. ground flaxseed
• 5 tbsp. water
• One cup dark brown sugar
• Two tsp. vanilla extract

VEGAN CREAM CHEESE FILLING:

• Three cups sugar powder
• ½ cup vegan butter — unsalted
• 3 tbsp. maple syrup
• 1 tsp. vanilla extract
• Eight ounces vegan cream cheese

INGREDIENT NOTES:

ALL-PURPOSE FLOUR:

• Include the all-purpose flour in the whoopie pies to make the soft & tender pumpkin cakes. We have to measure the flour correctly, or the cakes can become too dense.

PUMPKIN PUREE:

• We have to utilize the chilled pumpkin puree to make the moist and naturally sweet foundation of these whoopie pies.

PUMPKIN PIE SPICE:

• Add the pumpkin pie spice to the whoopie pies to include the warm & cozy fall flavors. It usually contains cinnamon, ginger, nutmeg, & other spices, which will balance the sweet taste.

VEGETABLE OIL:

• Include the vegetable oil in the batter to add moisture & a soft texture to pumpkin cakes. We can use a neutral oil to avoid overpowering the pumpkin flavor.

GROUND FLAXSEED:

• Mix the ground flaxseed with water to prepare a vegan flax egg. It helps bind the ingredients together and replaces the eggs in the original recipe, so we can easily prepare these whoopie pies for a vegan diet.

VEGAN BUTTER:

• Add the vegan butter to the filling to prepare a smooth & creamy texture. We have to use a firm, stick vegan butter rather than a soft spread for better consistency.

VEGAN CREAM CHEESE:

• Include the vegan cream cheese to create the tangy & rich filling. Choose a plain, unsweetened variety & it should be soft before mixing, so it blends smoothly with the other ingredients.

MAPLE SYRUP:

• Add the maple syrup to the filling to provide gentle sweetness & a light maple flavor. It will also help to make the cream cheese frosting smooth & balance the whole taste of the whoopie pies.

INSTRUCTIONS:

PUMPKIN PIE:

1. Add the flaxseeds in a small vessel, then include the water and leave for five to ten minutes till it gets thick.
2. Preheat the oven to 175 °C and put the parchment on the tray.
3. Add the salt, pumpkin pie spice, sugar, baking powder, flour, & baking soda, and whisk it.
4. Then include the sugar, vegetable oil, pumpkin puree, dark brown sugar, flax eggs, and vanilla essence in the large vessel and whisk to make it smooth.
5. Now slowly add the dry mix to the liquid and stir to combine to make the crumbly dough.
6. Place the round portions of dough on the tray with a cookie scoop, leaving some space between them, then smooth the upper part.
7. Now bake the pies for twelve to fifteen minutes till the cakes get set.
8. Leave the cakes to cool for some time, then place them on the rack and cool them properly.

PUMPKIN FILLING:

1. Add the butter to the vessel and beat till it gets smooth, then slowly include the powdered sugar and stir to combine.
2. Include the soft cream cheese, vanilla essence, and maple syrup in it and beat to make it creamy & smooth.

ASSEMBLE THE PIE & SERVE:

1. Now add the filling to the piping bag, then pipe it on the flat side of one cake and put the other one on top.
2. Make all the cakes with the same method and put them in the fridge to get firm, then serve them.

SERVING SUGGESTIONS:

BEVERAGES:

• Hot Coffee
• Chai Latte
• Cinnamon Tea

TOPPINGS:

• Powdered Sugar Dusting
• Cinnamon Sprinkle
• Chopped Pecans

DESSERT:

• Vegan Vanilla Ice Cream
• Coconut Whipped Cream
• Warm Apple Compote

OCCASIONS:

• Thanksgiving Dessert Table
• Fall Afternoon Tea
• Holiday Baking

TIPS:

• First we have to properly cool the puree, and then combine it with batter so it remains thick.
• Add the dough to the tray with a cookie scoop to keep it thick.
• Leave the cakes to cool completely, then add the filling, or it will melt.

STORAGE INFORMATION:

FRIDGE:

• Add the whoopie pie in the box and store for five days.

FREEZER:

• Put the assembled pies in one layer, then add them in the vessel and store them for two months.

FAQs:

Will I make these pies without flax eggs?

• Yes, we would add the commercial vegan egg replacer as mentioned on its pack. The flax eggs are utilized as an egg substitute to bind the components.

Could I add the fresh pumpkin puree in the pies?

• Yes, we would include the fresh pumpkin puree, but we have to be sure that it is properly thick.

Will we prepare the filling in advance?

• Yes, we would make the filling and store it for three days in a closed box and make it soft before use.

NUTRITIONAL INFORMATION:

Calories: 380 kcal

Potassium: 260 mg

Net carbs: 54 g

Portion size: 1

Iron: 2 mg

Total carbs: 59 g

Serving: 12

Vitamin A: 2,700 mcg RAE

Fiber: 5 g

Calcium: 55 mg

Sodium: 300 mg

Protein: 4 g