Pumpkin Spice Whoopie Pies

Pumpkin Spice Whoopie Pies

The originally scheduled post on French Press Coffee has been postponed for something much more important and, ahem, pressing .

I think you will see why I had to get this off my chest…

Pumpkin Spice Whoopie Pies are my new favourite Fall treat.


I have always been a huge fan of whoopie pies. They are the perfect combination of whoopie and pie, don’t you think?

A bit spongy, a bit cakey, with a fluffy and sweet middle. How could you go wrong? When I became a vegan, I thought my whoopie pie days were long over, but today I realized I could make whoopie like the rest of ‘em. ;)


  • 1 heaping cup pureed pumpkin
  • 1.25 cups almond milk
  • 1 tsp apple cider vinegar
  • 1 cup whole-grain Kamut flour
  • 1 cup unbleached all-purpose flour
  • 2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/2 tsp nutmeg
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp vanilla extract
  • 1/2 cup Earth Balance buttery spread
  • 1/4 cup organic sugar
  • 1/2 cup Sucanat sugar (or brown sugar)
  • 1/2 tsp blackstrap molasses
  • Spiced Butter Cream Frosting (without almond milk)
Read the whole recipe on Oh She Glows