Pumpkin Spice Whoopie Pies
Soft, spiced pumpkin cookies sandwiched with a fluffy dairy-free cream cheese filling. The ultimate cozy fall dessert that's allergy-friendly and perfect for gatherings.
Ingredients
- For the cookies: 2 1/4 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 cup neutral oil (canola, avocado, or melted coconut oil)
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- For the filling: 1/2 cup dairy-free butter, softened
- 1/2 cup dairy-free cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of cinnamon (optional)
Instructions
- 1Preheat and mix dry ingredients
Preheat oven to 350F. Line 2 baking sheets with parchment. In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- 2Mix wet ingredients
In a large bowl, whisk oil, brown sugar, granulated sugar, pumpkin puree, applesauce, and vanilla until smooth.
- 3Combine and bake
Add dry mixture into wet mixture, stirring gently until smooth and thick. Using a cookie scoop (about 2 tbsp), drop batter onto prepared sheets, leaving space between. Bake 12-14 minutes, until set and slightly springy. Cool completely.
- 4Make the filling
Beat dairy-free butter and cream cheese until smooth. Slowly add powdered sugar, vanilla, and cinnamon. Whip until fluffy.
- 5Assemble
Pipe or spread filling onto the flat side of one cookie. Top with another cookie to make a sandwich. Chill slightly before serving for best texture.
