These delicious pumpkin whoopie pies are made with our Vanilla O’Soy, so now your vegan and dairy free friends can join in on the fun! Mini Vegan Pumpkin Whoopie Pies Go to recipes By Stonyfield Desserts American Pumpkin Vegan FallThese delicious pumpkin whoopie pies are made with our Vanilla O'Soy, so now your vegan and dairy free friends can join in on the fun! Ready In: 1 hour 5 minutes Level: Medium Prep: 30 minutes Cook: 35 minutes Yields: 60 Servings Print RecipeIngredients 3 c all-purpose flour1 tsp salt1 tsp baking powder1 tsp baking soda2 tsp ground cinnamon1 tsp ground ginger1 tsp ground cloves1 c brown sugar1 c sugar⅓ c vegetable oil5.3 oz Stonyfield Organic Dairy Free Vanilla1 vegan buttery stick (melted)1 tsp pure vanilla extract3 c pumpkin puree (about 1 ½ (15oz) cans)Cream Cheese Filling3 c confectioners' sugar1 vegan buttery stick ( softened)8 oz vegan cream cheese alternative1 tsp pure vanilla extractdirectionsStep 1Make the whoopie cookies: Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.Step 2In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, mix together brown sugar, sugar, oil, O’Soy yogurt, melted vegan buttery stick and vanilla until well combined. Add pumpkin puree and mix until combined (it should be pretty soupy). Sprinkle flour mixture over pumpkin mixture and mix until fully incorporated.Step 3Using a melon baller with a release mechanism, drop dough onto prepared baking sheets, about 1 inch apart. Bake for 9-11 minutes until cookies are fluffy and look dry. Good time to take one out and taste test to ensure it’s cooked all the way through. Transfer cookies to a cooling rack to cool completely.Step 4Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In another bowl, using an electric mixer, beat softened buttery stick until smooth. Add cream cheese alternative and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)Step 5Assemble the whoopie pies: When cookies have cooled completely, use a butter knife to smear the filling onto the flat side of one of the cookies. Sandwich with another cookie half, pressing down slightly so that the filling spreads to the edge of the cookies. Use as much or as little cream as you desire (I had quite a bit left over so smear away)! NOTES: If you want to make 12 traditional large-sized whoopies, use a small ice cream scoop and bake the cookies for about 15 minutes.