Djuna’s Vegan Pumpkin Whoopie Pies

mang’Oh teacher and woman of many talents, Djuna (and her mini-sous-chef) will be joining us for the month of September as our guest blogger-baker at mang’Oh life. Keeping with the theme of the month, non-violence, she will be making all vegan recipes. Enjoy!

For me, pumpkin announces the transition from summer to fall. I stockpile canned pumpkin puree and even make my own to fuel a season of pumpkin flavored baked goods. Plus, pumpkins are loaded with Vitamin A, C, E, and potassium. In this recipe ground flax seeds mixed with water create vegan “eggs”. Flax seeds are high in fiber and contain healthy fatty acids. These vegan pumpkin whoopie pies are one of my favorite treats for fall. They offer a genuine pumpkin taste with warming spices and creamy filling. Part cake, part cookie…all delicious. And, before you scoff at them being vegan, a first-time taste-tester proclaimed, “I can’t believe these are vegan. They are so good.


For the Cookies:
1 1/2 cups all-purpose flour
1/2 cup cake flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp pumpkin spice
1/2 tsp salt
1/2 cup vegan butter
1 cup granulated sugar
2 vegan eggs (2 Tbsp of ground flaxseed mixed in 6 Tbsp of water – let sit for 10 min)
1 cup pumpkin puree, chilled
1 tsp vanilla extract

Cream Cheese Frosting:
4 ounces vegan cream cheese, at room temperature
6 Tbsp vegan butter, softened
1/2 tsp vanilla extract
1 tsp pumpkin spice
1 1/2 cups powdered sugar


  1.  Preheat oven to 350° F. Line a baking sheet with parchment paper.
    Combine flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt in a medium bowl.
  2.  In a mixing bowl, beat vegan butter and sugar on medium speed for 2 minutes. Add vegan eggs, pumpkin, and vanilla extract. Beat until smooth.
  3. Slowly mix in dry ingredients until just combined (don’t over mix or the cookies will become very dense).
  4. Use an ice cream scoop to ensure equal cookie size and drop onto prepared baking sheets.
  5. Bake for 11 to 13 minutes until edges are lightly browned. Cool on baking sheets for 5 minutes then place on wire racks to cool completely.
  6. To prepare the cream cheese filling, beat vegan cream cheese, vegan butter, and vanilla extract until fluffy. Gradually beat in powdered sugar until fluffy.
  7. Scoop desired amount of frosting onto one flat side of a cookie then top with flat side of a second cookie to make a sandwich.

These store best in the refrigerator (if they last long enough to store).