Are they little cakes? Are they big cookies? Who cares?* These little treats aim to please and trust me, they do. The original recipe comes from Penzey's, who recommend marshmallow creme in the filling to make it fluffy. I can't find a gluten free, dairy free, soy free equilavent so I left that particular ingredient out. I was just overwhelmingly pleased to be finally able to use a cream cheese alternative in my baking! These pumpkin whoopie pies are perfect for this time of year. They are so good I may even make them again for Thanksgiving instead of pumpkin pie. Maybe.
Pumpkin Whoopie Pies
1 cup lightly packed brown sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. xanthan gum
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
1/2 cup palm shortening
1/4 cup applesauce
3/4 cup pumpkin puree
1 1/2 cups all purpose GF flour blend
Preheat oven to 375 degrees. Line a baking sheet with parchement paper, set aside.
In a large bowl stir together the brown sugar through the cloves until well blended. Add the shortening to the bowl and beat until creamy. Add the applesauce and pumpkin puree and beat until combined. Stir in the flour blend until incorporated.
Drop batter by tablespoonfuls 2 inches apart onto the prepared baking sheet. With a back of a spoon or your finger, smooth the tops. Bake 15 - 20 minutes or until the cookies are firm and the bottoms are lightly browned. Cool the cookies 5 minutes on the baking sheet before removing to a wire rack to cool completely.
While the cookies are cooling, prepare the filling. Beat together 1/4 cup Daiya plain cream cheese and 2 tbsp. Earth Balance Soy Free Margarine. Add 1 cup powdered sugar and 1/2 tsp. vanilla extract. Whip until thoroughly combined. Spread 1 - 2 tbsp. filling onto the flat bottom of one cookie and top with another cookie. Serve immediately (as if you could wait!). Store whoopie pies in the refrigerator.
*You can make these without the filling and they will be really yummy pumpkin cookies on their own.