Mini Pumpkin Whoopie Pies

There’s nothing better than baking with pumpkin on a fall day! It makes the house smell so good! The original recipe came from Libby’s and I modified a few things and veganized it. One of my friends who has tried both the vegan and conventional version said she couldn’t tell the difference. I actually took a batch of these to my trusty taste-testers at the office and one guy’s eyes about popped out of his head when I told him they were vegan (I save that detail until after the sampling). His response: “They’re vegan? But they’re not dry! How do you do that?” The secret is a little thing called: flaxseed!

Cookies
2 c flour
1 t baking powder
1 t baking soda
1 t ground cinnamon
1/4 t ground nutmeg
1/2 t ground ginger
1/2 t salt
Dash ground cloves
1/2 c vegan butter, softened
1 c sugar
2 egg substitute (2 T ground flax meal + 6 T water)
3/4 can pure pumpkin
1 t vanilla

Filling
4 T vegan butter
8 oz vegan cream cheese (toffuti)
1 t vanilla paste or vanilla
3 T cornstarch
3 c powdered sugar

Directions
Preheat oven to 350. Line a cookie sheet with parchment paper.

Combine flax meal and water in small saucepan on medium heat until it just starts to bubble. Remove from heat. It should be sticky/goopy… this is your egg substitute. Set aside.

In large bowl, beat butter and sugar until creamy. Add egg substitute, pumpkin, and vanilla. Beat well.

In another bowl, combine flour, baking powder, baking soda, and all the spices. Mix with a fork. Then combine dry mixture with wet mixture and mix until combined.

I used a mini sized cookie scoop or you can drop by a rounded teaspoonful onto a cookie sheet lined with parchment paper. Bake 10-11 min or until light golden brown. Cool for a minute on cookie sheet and then move to a wire rack to cool completely.

For the filling, beat the vegan butter, vegan cream cheese, and vanilla until fluffy. Gradually add the powdered sugar and cornstarch and beat until fluffy. You may need to add more powdered sugar and/or cornstarch if the filling isn’t stiff enough.

Put a spoonful of filling on the flat side of one cookie and top with another cookie. Eat the first one yourself and then proceed with assembling the rest! Store in refrigerator.

Now off you go to whip it up vegan!

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