VEGAN PUMPKIN WHOOPIE PIES
Whoopie pies are pretty expensive at the vegan bakery in my town, so I scrounged around and found two good-looking recipes on two different blogs. The first blog said that the result was tasty, but the texture wasn't spongy enough. So I used the filling recipe from there and found the cake recipe on another blog. The result is fantastic. NOTES: (1) The brown sugar is hard to blend in really well when it's clumpy, and so is the flour when the wet and dry ingredients come together. An electric mixer can probably fix that problem. (2) The recommended brands in the US for the egg replacer, vegan cream cheese and vegan butter, respectively, are Ener-G, Tofutti Better Than Cream Cheese and Earth Balance. (3) As the first reviewer noted, these spongy pies are prone to both dry out fast and take on moisture. I wrapped mine individually in Saran wrap, but a more natural solution is to store them with a piece of stale bread, or just gather together a bunch of people and eat them in one go!
Provided by Valeria
Categories Dessert
Time 36m
Yield 14 whoopie pies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Start with the cakes. Combine flour, baking powder, baking soda and spices in large mixing bowl. In a seperate bowl, cream together sugar, oil, egg replacers, pumpkin and vanilla. Add wet ingredients to the dry ingredients and mix together.
- Drop by rounded tablespoons onto greased cookie sheets and bake for 14 to 16 minutes or until the center of the cookies springs back when lightly pressed. Cool thoroughly on wire racks or towels before spreading with filling.
- While the cakes are baking you can make the cream cheese filling. In a medium bowl, cream together vegan cream cheese and vegan butter. Mix in powdered sugar one half cup at a time until thoroughly blended.
- To assemble, spread a sizeable dollop of filling on the bottom of one thoroughly cooled cake, make a "sandwich" with a second cake.
Nutrition Facts : Calories 456.4, Fat 15.9, SaturatedFat 1.2, Sodium 298.4, Carbohydrate 77.2, Fiber 0.9, Sugar 54.9, Protein 3
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CRG_ DESIGNS
[email protected]I'm allergic to pumpkin, but these pies look so good I might have to try them anyway.
Sohaib Khan
[email protected]These pies look so good! I can't wait to see how they taste.
Ashfaq Ishaq
[email protected]I'm not sure about the combination of pumpkin and chocolate, but I'm willing to give it a try.
Rashad Legacy
[email protected]These pies look amazing! I'm definitely going to have to make them for my next party.
Chris Rauner
[email protected]Thank you for sharing this recipe. I'm always looking for new vegan desserts to try.
Raymond Waddell
[email protected]I'm not a vegan, but these pies look so good I might have to give them a try!
S.M. Alauddin
[email protected]These look delicious! I can't wait to try them.
Kansime Doren
[email protected]The pumpkin filling was a little too bland for my taste. I think I'll add some spices next time to give it more flavor.
Yasir Baba
[email protected]These whoopie pies were so easy to make. I loved that I didn't have to use any special ingredients and I could just use what I had on hand.
Saiful Islam poros
[email protected]I made these whoopie pies for my family and they were a huge success! My kids loved the fluffy pumpkin filling and the chocolate frosting was the perfect complement.
TransCactus
[email protected]Wow! These vegan pumpkin whoopie pies were a total hit at my last party! Everyone loved them, even the non-vegans.