Pumpkin and Matcha Whoopie Pies

There are pumpkin everywhere, the trees are full of colours and the perfect autumn recipe is here !

Introducing our fantastic pumpkin, faux cream cheese and matcha whoopie pies! They are easy to make, soft, moist and sooo delicious. 

If you make our recipe, please snap a pic, post it on Instagram, and tag us at @teanglematcha

Matcha Whoopie Pie Recipe - Teangle


  • Vegan 

  • Easy to make 

  • Soft and moist


  • 2 1/2 cup of all purpose flour 

  • 1 tsp of baking soda 

  • 1 tsp of baking powder

  • 1 tsp of cinnamon 

  • 1 tsp of pumpkin spice mix 

  • 1/2 tsp of salt 

  • 1 1/2 cup of cane sugar 

  • 1 cup of margarine 

  • 1 cup of pumpkin puree

  • 1/2 cup of applesauce (homemade is better)

  • 1 tsp of vanilla extract


  • 6 tbsp of margarine, soften 

  • 1/2 cup of vegan cream cheese 

  • 1 tsp of vanilla extract

  • 2 tsp of Teangle Matcha for cooking

  • 2 cups of powdered sugar (or add until the texture is smooth)

Matcha Whoopie Pie Recipe - Teangle


  • Preheat the oven to 350 ° F.

  • In a bowl, combine the dry ingredients for the pies : flour, baking soda, baking powder, spices, salt and sugar. 

  • In another bowl, mix the soften margarine, pumpkin puree, applesauce and vanilla together and mix until smooth. 

  • Add gradually the dry ingredients to the pumpkin mixture while beating gently. Mix until the texture is smooth. 

  • Drop the mix by rounded tbsp onto a cooking plate. 

  • Bake for 10 to 12 minutes.

  • While the cookies are in the oven, mix all the ingredients for the filling.
  • Let the cookies cool at room temperature, then fill them up and enjoy !          

Matcha Whoopie Pie Recipe - Teangle