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Pumpkin Whoopie Pies

With "Better than Cream Cheese" Filling


creme-filled pumpkin cookies

Michelle Riley/HSUS

Makes 18-24 small pies (36-48 pieces)

Pumpkin Puree
Makes 3-4 Cups

1 sugar pumpkin (3 to 4 pounds)
1-2 cups water

Pumpkin Cookies
1/2 cup non-hydrogenated vegetable shortening
2 cups sugar
2 tsp molasses
2 tsp vanilla extract
1 1/2 cups pumpkin puree
4 1/2 cups all-purpose flour
1 tablespoon Ener-G egg replacer
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cinnamon
Dairy-free chocolate chips (optional)

"Cream Cheese" Filling

1/2 container Tofutti Better than Cream Cheese
2 cups powdered sugar
2 tablespoons Earth Balance or other non-dairy margarine


Preheat the oven to 400º F (222º C).

Slice the pumpkin in half. Scoop out the seeds and strings and set discard them. Place the pumpkin halves cut sides down on a rimmed cookie sheet or inside a large roasting pan. Add a cup of water and bake for 90 minutes, or until flesh is very soft and the skin has darkened, adding more water if the pan dries out.

Scoop out the soft flesh into the work bowl of a food processor and blend until smooth. Measure out a cup and a half of puree and refrigerate the rest.

Preheat the oven to 375º F (190° C). Line two cookie sheets with parchment paper.

Cream the shortening and sugar together, by hand or using a stand mixer if available. Add the molasses and vanilla and beat well. Add 1-1/2 cups of pumpkin puree and whip until incorporated (don't worry if the shortening doesn't mix in completely).

In a separate bowl, combine all the remaining cookie ingredients and mix well. Add this dry mixture to the wet ingredients until incorporated into a stiff batter.

Wet your fingers and gently flatten the dough balls. This will prevent your pies from tipping over by creating a semi-flat surface for them to rest on.

Bake for 10-13 minutes or until a toothpick inserted in the center of a cookie comes out clean, and the tops spring back when pressed in the center.

Remove the cookies from the cookie sheet as soon as they come out of the oven to prevent over-baking. Cover them with a towel or plastic wrap to keep moisture in so a hard crust doesn't form.

While the cookies are cooling, whip the filling ingredients together until smooth. Set aside or refrigerate until use.

Put the filling in a zip-top bag and slice off the corner to pipe the filling into the center. Don't over-fill the pies. Make sure the sides of the cookies that were touching the cookie sheet are the sides that touch the filling.

Store the filled whoopie pies wrapped in plastic wrap or in an air-tight container.

Recipe courtesy of VeganYumYum.

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