Vegan Pumpkin Whoopie Pies

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnwRE9UjcdMLG1E_ZBN8cGyNqZNIbXFjn89Nipj2Z0qcObscVCGibYXWO1vNvF17h46jZyg8Kxjy7BZ58odB7RDCSUn4XH741QunB3la872vr-MY1UInuyexU4uRCyg0Hqp-bWo3X479L/s1600/vegan-whoopie-pies.jpg I spotted this recipe on Martha Stewart's website a little while back and HAD to make it. I don't think I've ever even had a whoopie pie but somehow she managed to make them look and sound incredible. While mine look nowhere as perfect as Ms. Stewart's, I don't think hers could have tasted better because I'm pretty sure that wouldn't even be possible. I annihilated these suckers, they didn't even stand a chance in my house. Vegan Pumpkin Whoopie Pies based off this recipe 3 cups all purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 1/2 tablespoons cinnamon 1 tablespoon ground ginger 1 tablespoon ground cloves 2 cups firmly packed dark brown sugar 1 cup vegetable oil 3 cups pumpkin puree, chilled 2 eggs* 1 teaspoon vanilla For the "cream-cheese" filling : 3 cups confectioners sugar 1/2 butter, softened 8 ounces vegan cream cheese (I like "tofutti better than cream cheese") 1 teaspoon vanilla Preheat over to 350 degrees F. Line two baking sheets with parchment paper. In a large bowl whisk together flour, salt, baking powder, baking soda, cinnamon, ginger and cloves. Set aside. In your mixing bowl mix together brown sugar and oil. Then add in pumpkin puree and mix thoroughly. Add in "eggs" and vanilla, mix well. Finally slowly add in your flour mixture and beat until fully combined. Using a large spoon drop the dough out onto the baking sheet about one inch apart. Be sure to make them all around the same size and circular shaped. Bake for about 15 minutes or until cookies are just starting to crack on top and a toothpick inserted into the top comes out clean. Let cool completely on the cookie sheet. Making the filling: Using the paddle attachment for your mixer beat the butter until smooth. Add in the cream cheese and beat until combined. Add confectioners sugar and vanilla, beat again until smooth. Assembling the whoopie pies: Once your cookies have cooled completely go through them and find matches based on similar sizes. (Hey, I tried really hard but still ended up making a few different sizes of cookies, no big deal) Spoon your filling onto the flat side of one of the cookies and use another to make a sandwich. Press them together and place back on the cookie sheet. Repeat until all of your cookies used up.  If your whoopie pies are coming apart try inserting a toothpick through the two sandwiched cookies to keep them together. Once you've got them all assembled pop them in the fridge for at least a half an hour so they can set.   Like I said, mine definitely aren't the prettiest but gosh darn it, they were GOOD! Good luck not eating them all at once! Enjoy! xoxo *Just like the chocolate chip pumpkin cookies, I used ground flax seed as an egg replacer. You just mix together one tablespoon ground flax seed with three tablespoons water to make one "egg". Let it sit for a few minutes before using in the recipe (it will get a little bit thick, which is just what you want) via The Dainty Squid http://daintysquid.blogspot.com/2012/11/vegan-pumpkin-whoopie-pies.html taghandcraftnews

Put the internet to work for you. via Personal Recipe 2225384