Project Description

Pumpkin Whoopie Pies
Gluten-free and vegan pumpkin whoopie pies with cream cheese filling.
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Prep Time
45 min
Cook Time
15 min
Prep Time
45 min
Cook Time
15 min
For the Whoopie Pies
  1. 3 cups gluten-free flour
  2. 1 teaspoon salt
  3. 1 tablespoon apple cider vinegar
  4. 2 teaspoons baking powder
  5. 1 teaspoon baking soda
  6. 2 tablespoons ground cinnamon
  7. 1 tablespoon ground ginger
  8. 1 tablespoon ground cloves
  9. 2 cups firmly packed dark-brown sugar
  10. 1 cup vegetable oil
  11. 3 cups pumpkin puree, chilled
  12. 3 tsp dry Egg Replacer plus 4 tbsp water
  13. 1 teaspoon pure vanilla extract
For the Cream Cheese Frosting
  1. 8 ounces vegan cream cheese (Tofutti)
  2. 3 cups confectioners' sugar
  3. 1/2 cup (1 stick) Earth Balance Vegan butter
  4. 1 teaspoon pure vanilla extract
Make the cookies
  1. Preheat oven to 350 degrees. Line two baking sheets with parchment
  2. paper or a nonstick baking mat; set aside.
  3. In a large bowl, whisk together flour, salt, baking powder, baking
  4. soda, cinnamon, ginger, and cloves; set aside.
  5. In another large bowl, whisk together brown sugar and oil until well combined.
  6. Add pumpkin puree and whisk until combined.
  7. Add egg replacer mixture and vanilla and whisk until well combined.
  8. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
  9. Drop heaping tablespoons of dough onto prepared baking sheets, about 1
  10. inch apart.
  11. Transfer to oven and bake until cookies are just starting to crack on
  12. top and a toothpick inserted into the center of each cookie comes out
  13. clean, about 15 minutes.
  14. Let cool completely on baking rack.
Make the filling
  1. Sift confectioner' sugar into a medium bowl; set aside. In the bowl of
  2. an electric mixer fitted with the paddle attachment, beat butter until
  3. smooth.
  4. Add vegan cream cheese and beat until well combined.
  5. Add confectioners' sugar and vanilla, beat just until smooth. (Filling
  6. can be made up to a day in advance.
  7. Cover and refrigerate; let stand at room temperature to soften before using.)
Assemble the whoopie pies
  1. Line a baking sheet with parchment paper and set aside.
  2. Transfer filling to a disposable pastry bag and snip the end.
  3. When cookies have cooled completely, pipe a large dollop of filling on
  4. the flat side of half of the cookies.
  5. Sandwich with remaining cookies, pressing down slightly so that the
  6. filling spreads to the edge of the cookies.
  7. Transfer to prepared baking sheet and cover with plastic wrap.
  8. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
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