pumpkin whoopie pie

Soft pumpkin cakes with a delicious and creamy chai coconut filling. The filling is so rich and creamy it tastes like ice cream!

Chai Pumpkin Whoopie Pies (Vegan + GF)

oat flour

rice flour

tapioca starch

coconut sugar

tsp baking soda

tsp baking powder

cinnamon

tsp ginger

nutmeg

salt

almond milk

pumpkin purée

coconut oil

tsp vanilla extract

apple cider vinegar

raw cashews (soaked at least 6 hours)

coconut cream (from

maple syrup

tbsp coconut oil (melted)

tsp each: cinnamon, cardamom, ginger

tsp salt

Drain and rinse the soaked cashews. Place them in a blender with the coconut cream, maple syrup, coconut oil, spices, and salt. Blend on high speed until smooth, about 1-2 minutes. Taste and adjust the sweetness to your liking. The cream will be very thin, it's okay, it will firm up in the refrigerator.

Transfer to a bowl and chill in the refrigerator for at least 3 hours, or in the freezer for about 2 hours.

Chai Cream Filling

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

Whisk together oat flour, rice flour, tapioca starch, coconut sugar, baking soda, baking powder, spices, and salt in a large mixing bowl until combined.

Pour in the almond milk, pumpkin purée, coconut oil, and vanilla extract. Whisk to combine. Then, stir in the apple cider vinegar and whisk again. The batter should have the texture of pancake batter.

Scoop out about 1 and 1/2 tablespoon of the batter onto the prepared baking sheet, leaving about 1-inch between the cakes and spread slightly with a spoon (see photo). I had enough batter to fill 3 baking sheets.

Bake for about 13 minutes, or until the tops appear dry and slightly cracked. The cakes should spring back when pressed. Remove from the oven and let cool completely, about 20 minutes.

Once the cakes are cooled, turn half of them upside-down and pipe or spread about 1 and 1/2 tablespoon of the chai filling onto them. Top with the rest of the cakes and press down slightly.

Whoopie pies are best served the same day but will keep for up to 3 days in the refrigerator. You can eat them straight from the refrigerator, or leave at room temperature for 15 minutes if you prefer a creamier filling.

Whoopie Cakes

I've made these multiple times over the past four years, and they are amazing! I've sometimes used Pamela's GF flour for the white rice flour, and they still come out great. My favorite autumn bake :)

Thank you for this amazing recipe!! Do you think this can be frozen?

Hi! So excited to try this recipe! Do you recommend white rice or brown rice flour for this recipe? I'm assuming white rice but wanted to double check. :-)

Oh my goodness, your patience for these comments is absolutely incredible. Thank you for the delicious recipe, I can't wait to make them exactly as the recipe says 😉

Janine, I also used GF mix (I use Bob's Red Mill), but in place of all three starches- oat, rice, and tapioca. A couple extra splashes of almond milk and a hearty spoonful of pumpkin corrected the consistency and my cookies turned out great! Best of luck to you.

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Chai Pumpkin Whoopie Pies (Vegan + ...

The most viewed pumpkin whoopie pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine