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Pumpkin Spice Latte Whoopie Pies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 pieces
Calories 250
Delight in these moist pumpkin spice whoopie pies filled with creamy vanilla frosting, perfect for fall treats or holiday gatherings.

Ingredients

Dry ingredients

  • 2 tablespoons flaxseed meal (for flax eggs)
  • 5 tablespoons water (for flax eggs)
  • 1/2 cup plant (non-dairy) butter, softened
  • 1 cup sugar (can substitute with coconut or maple sugar)
  • 1/4 cup nut/seed butter
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pure canned pumpkin (NOT pumpkin pie mix)

Dry ingredients

  • 2 cups gluten-free flour (preferably 1:1 baking flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice (or pumpkin spice)
  • 1-2 tablespoons instant coffee grounds (may sub with decaf)
  • pinch salt

Frosting ingredients

  • 3 tablespoons vegan butter (may sub with coconut or avocado oil)
  • 2 tablespoons maple syrup
  • 1/4 teaspoon pure vanilla extract
  • 1 cup organic powdered sugar
  • 1/4 teaspoon cinnamon

Instructions 

  • Heat oven to 375°F (190°C).
  • Make flax eggs by combining flaxseed meal and water; let sit until gelled.
  • Cream butter, sugar, nut/seed butter, and vanilla; mix in pumpkin and flax eggs.
  • Mix in dry ingredients on low speed until combined.
  • Form batter into balls, flatten slightly, and bake for 10 minutes. Cool before filling.

Notes

Ensure to cool the cookies completely before filling for best results.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin, spice, whoopie pies