Pumpkin Spice Latte Whoopie Pies
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 !
Pumpkin Spice Latte Whoopie Pies
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.
Ingredients
Pumpkin Spice Latte Cookies
- 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
- 1/2 cup (1 stick) plant (non-dairy) butter, softened
- 1 cup sugar (may sub 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)
- 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
Vegan Caramel
- 3 tablespoons vegan butter (may sub with coconut or avocado oil)
- 2 tablespoons maple syrup
- 1/4 teaspoon pure vanilla extract
- pinch of salt
- 2 tablespoons nut/seed butter
- 1/2 teaspoon baking soda (for a more caramel color- optional)
- 2-3 tablespoons plant milk
Vanilla Buttercream Filling
- 1 cup (2 sticks) plant (vegan) butter, softened
- 3 cups organic powdered sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
Instructions
- Heat oven to 375°F.
- Make the flax eggs by combining the flaxseed meal and water and letting it sit for a few minutes until it "gels up".
- In a large bowl, beat the butter, sugar, nut/seed butter, and vanilla with an electric mixer on medium speed, scraping the bowl occasionally, until well blended. Then beat in the canned pumpkin and flax eggs until well mixed.
- On low speed, beat in the flour, baking soda, baking powder, pumpkin spice, coffee, and salt.
- Lay out your macaron baking mats (if using) onto baking sheets (you'll need 2).
- Roll 1 tablespoon of batter in your hands to make them into a smooth ball and then gently press them down creating a "dome" shape if possible.
- Bake for 10 minutes and cool for about 15-20 minutes before filling with frosting.
- In a small saucepan, melt the butter or oil over high heat. Once melted, whisk in the maple syrup, vanilla, and salt. Whisking continuously, add the sunflower seed butter and continue to whisk until the mixture starts to thicken. Turn the heat to low, and whisk in the vanilla, salt and baking soda (if using). Remove from heat and then whisk in the plant milk. Allow it to cool while you make the cream filling.
- In a stand mixer (alternatively you can do this with your hand blender/mixer) cream the butter, cinnamon and vanilla together on medium speed. Slowly add in the powdered sugar and keep blending until it thickens.
- When the cookies are cool, pipe buttercream on one cookie, leaving a small border around the edge. Spread some cooled caramel on another cookie and then put them together to make a "sandwich".
- Store in an airtight container in the fridge for up to 3 days, alternatively you can freeze them too!
Vegan Caramel
For the Cream Filling:
Making the Whoopie Pies:
Notes
**NOTE: if you use sunflower seed butter, your cookies will turn green as they cool. Google why this happens!
