Description
These Pumpkin Whoopie Pies are a delightful seasonal treat featuring soft, spiced pumpkin cakes sandwiched with a creamy cashew-based filling. Perfect for autumn gatherings or anytime you crave a cozy, sweet snack, this recipe combines warm spices, moist pumpkin cakes, and a rich, vegan cream for an indulgent yet wholesome dessert.
Ingredients
Cream Filling
- 3/4 cup raw cashews (soaked overnight)
- 1/2 cup coconut cream (at room temperature)
- 2 tbsp melted coconut oil
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/8 tsp ground cinnamon
- 1/8 tsp salt
- 1/8 tsp white vinegar (optional)
Pumpkin Cakes
- 1 and 1/2 cup all-purpose flour
- 3/4 cup light brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup pumpkin purée
- 1/3 cup oil
- 6 tbsp unsweetened almond milk
- 1 tsp vanilla extract
Instructions
- Cream Filling Preparation: Drain the soaked cashews and transfer them to a blender. Add coconut cream, melted coconut oil, powdered sugar, vanilla extract, ground cinnamon, salt, and optional white vinegar. Blend on high speed for 30-40 seconds until smooth and creamy.
- Refrigerate Cream: Pour the blended cream into a mixing bowl, cover with plastic wrap, and refrigerate for at least 3 hours to allow it to set and thicken.
- Preheat Oven & Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, light brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until thoroughly combined.
- Add Wet Ingredients: Stir in the pumpkin purée, oil, almond milk, and vanilla extract. Mix with a wooden spoon or spatula until a smooth batter forms.
- Scoop Batter: Using a 1 1/2 tablespoon cookie scoop, drop batter rounds onto the prepared sheet, spacing them about 1 inch apart to accommodate spreading. This should yield about 20 cakes.
- Bake Pumpkin Cakes: Bake in the preheated oven for 12-15 minutes or until cakes turn evenly golden brown. Cool completely on a wire rack before assembly.
- Assemble Whoopie Pies: Fit a piping bag with a 1/2-inch round tip and pipe approximately 2 tablespoons of the chilled cream onto the flat side of half the pumpkin cakes. Top with a second cake to form a sandwich, gently pressing together.
- Serving and Storage: Serve immediately or store assembled whoopie pies in the refrigerator for up to 3 days for best freshness.
Notes
- Soaking the cashews overnight helps achieve a smooth, creamy filling texture.
- Ensure pumpkin cakes are fully cooled before assembling to prevent the cream from melting.
- White vinegar in the cream is optional but helps brighten flavors and stabilize the cream.
- Use parchment paper for easy removal and cleanup of baked cakes.
- This recipe yields 10 whoopie pies, approximately 20 pumpkin cake rounds.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes (including cashew draining time excluded)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
