HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
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An edible version of the beloved Starbucks pumpkin spice latte! These Pumpkin Spice Latte Whoopie Pies taste just like America’s favorite fall coffee! Coffee and real pumpkin baked into the soft gluten-free, vegan cookies filled with a vanilla buttercream frosting and vegan caramel sauce.
Boy oh boy did you guys go crazy for my Gluten-Free Apple Butter Whoopie Pies last Fall, and they are proving to be quite popular again this year as summer comes to an end. They were actually an impulsive recipe I decided to create to use up all of the Instant Pot Apple Butter I made after apple picking, best.creation.ever. You will also find that recipe in my new cookbook coming out in December too!
So this is big, and pretty risky to say, but I think you will love these Pumpkin Spice Latte Whoopie Pies even more! The soft sugar cookies themselves have real pumpkin, pumpkin spice, and of course I am not calling these pumpkin spice latte for no reason, they actually do have coffee in them too, which totally makes them acceptable for breakfast, right?! 😉 They are filled with a simple vegan buttercream and of course you can’t forget the drizzle of caramel, just like the finishing touch on a real pumpkin spice latte.
To make the soft gluten-free, vegan whoopie pie cookies, you simply cream the butter, sugar (coconut or maple sugar), and vanilla together with a hand beater then beat in the pumpkin and flax eggs, the gluten-free flour, baking soda, baking powder, pumpkin spice, coffee and salt. If you’re intolerant to caffeine, feel free to sub with decaf. And if you’re a coffee hater, you can simply leave the coffee out and have pumpkin spice whoopie pies instead.
Then pipe the batter onto a macaron baking mat to make sure the cookies are perfectly round and all the same size so your cookie sandwiches won’t be disproportioned, but maybe that’s just the perfectionist in me… you do you! 😉 The baking mat is totally optional.
These little cuties only need to bake for 10 minutes and then you let them cool, and they cool fast. But while they are cooling you make your simple vegan buttercream frosting by simply beating together vegan butter, vanilla, and powdered sugar. Then pipe the buttercream on one cookie, drizzle on some easy homemade vegan caramel and smush them together to make the best Gluten-Free Vegan Pumpkin Spice Latte Whoopie Pies.
The size of these are comparable to a macaron, so I should warn you… be fully prepared to eat more than one.
I hope these whoopie pies are just as popular as my apple butter whoopie pies, maybe I should host a virtual bake-off, haha. If you make either of these fun Fall-flavored treats don’t forget to tag me on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles !
**NOTE: if you use sunflower seed butter, your cookies will turn green as they cool. Google why this happens!
HEALTHY LITTLE VITTLES is a food blog that focuses on gluten-free + vegan + plant-based recipes
THANK YOU so much from the bottom of my heart for spending a little time on this blog and for trying my recipes! ❤️ If you'd like to further support my small business and work, consider buying me a cup of coffee! Your kind donation helps me to cover costs to keep Healthy Little Vittles up and running so that I can continue to create healthy, gluten-free + plant-based recipes for all of us to enjoy.👩🏻🍳