Pumpkin Spice Whoopie Pies

109 comments

The originally scheduled post on French Press Coffee has been postponed for something much more important and, ahem, pressing.

I think you will see why I had to get this off my chest…

20101012-IMG_5936

Pumpkin Spice Whoopie Pies are my new favourite Fall treat.

20101012-IMG_5958

WHOOPIE!

I have always been a huge fan of whoopie pies. They are the perfect combination of whoopie and pie, don’t you think?

A bit spongy, a bit cakey, with a fluffy and sweet middle. How could you go wrong? When I became a vegan, I thought my whoopie pie days were long over, but today I realized I could make whoopie like the rest of ‘em. ;)

20101012-IMG_5954

Pumpkin Spice Whoopie Pies (Vegan)

I’m not sure why, but I was expecting these vegan pumpkin spice whoopie pies to be a huge flop. However, they turned out delicious. The combination of spices and pumpkin was spot on. They would make a wickedly delicious Halloween dessert or a fun treat to bring to a Thanksgiving potluck!

Inspired by Martha and Vegan Yum Yum.

Ingredients:

  • 1 heaping cup pureed pumpkin
  • 1.25 cups almond milk
  • 1 tsp apple cider vinegar
  • 1 cup whole-grain Kamut flour
  • 1 cup unbleached all-purpose flour
  • 2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/2 tsp nutmeg
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp vanilla extract
  • 1/2 cup Earth Balance buttery spread
  • 1/4 cup organic sugar
  • 1/2 cup Sucanat sugar (or brown sugar)
  • 1/2 tsp blackstrap molasses
  • Spiced Butter Cream Frosting (without almond milk)

 

Directions: Preheat the oven to 350F. Line two baking sheets with a non-stick mat or parchment paper. In a small bowl mix together the almond milk and apple cider vinegar and set aside. In a mixer, mix together the Earth Balance and sugars until fluffy. Now add in the heaping cup of pumpkin, molasses, and vanilla extract and mix until fully combined. In a medium sized bowl, whisk together the dry ingredients (flours, spices, baking powder + soda, and salt). Grab the almond milk mixture and slow add about 1/3 of it to the mixer. Mix for a few seconds, stop and now add some dry ingredients. Alternate until everything is mixed well. Scrape sides of bowl as necessary. Now grab your baking sheets and scoop 1-2 tbsp of dough onto the sheet, making sure to leave about 1.5 inches between each cookie. Once you have scooped all your dough onto the pan, wet fingers very well and gently smooth out the dough into a round circle and flatten slightly. Don’t worry if it isn’t perfect! Bake for about 9-10 minutes and remove from oven, allowing to cool. While cooling, mix your spiced buttercream icing (make sure not to add the almond milk or it will be too runny!). In a baggie or a piping bag, pipe on a thick coating of icing onto one cookie/pie and then take another cookie/pie and press over top. Repeat for all whoopie pies. Makes 12-30 whoopie pies depending on how big you make them.

First things first, mix your sugars and Earth Balance:

 20101012-IMG_5775

Add in pumpkin, molasses, and vanilla extract…

20101012-IMG_5778

20101012-IMG_5803

Mix, mix, mix!

20101012-IMG_5821

In another bowl, mix your dry ingredients together.

20101012-IMG_5824

Slowly add in the almond milk mixture alternating with the dry mixture and mix well.

20101012-IMG_5835

Scoop on 1-2 tbsp of dough per pie. Wet fingers and flatten + smooth out the dough.

20101012-IMG_5839

Don’t worry, they don’t have to be perfect! You can make the pie/cookie thicker than I made it. It really can be adapted to how you like your pies. Personally, I prefer a very high ratio of frosting to pie. ;)

20101012-IMG_5840

Now mix the Spiced Buttercream Icing! Mmmm. My favourite frosting.

20101012-IMG_5842 

20101012-IMG_5844

After baking pies for about 9 minutes at 350F, remove from oven and cool.

20101012-IMG_5859

While cooling, grab a baggie or pastry bag and fill interior with frosting.

20101012-IMG_5847

20101012-IMG_5848

Of course you can spread on the frosting with a wet knife too. I just happen to think piping it on is more fun. :)

20101012-IMG_5852

20101012-IMG_5925

Now smoosh another cookie on top!

 20101012-IMG_5894

Stuff the first one in your mouth. I hope I didn’t need to tell you that, though.

20101012-IMG_5897

Almost too cute to eat. ;)

20101012-IMG_5934 

You can make huge pies or itty bitty ones!

20101012-IMG_5945

You can even sprinkle on some chopped pecans before baking.

20101012-IMG_5946

I don’t know why, but I thought they were going to be a huge flop. They actually tasted perfect to me. They weren’t the most beautiful Whoopie Pies I have ever seen, but I’m not too fussy about that as long as they taste good. :)

Next time, I think I would roll the frosting edges in chopped pecans instead of sprinkling it onto the cookie dough before baking. Other than that, I wouldn’t change much at all!

20101012-IMG_5947 

Are you a whoopie pie fan? What flavour combinations do you like?

I’d love to make a chocolate peanut butter variety next. Mmmm. Mint chocolate would be good too.

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

Previous Posts

{ 109 comments… read them below or add one }

Brooke October 13, 2010

As soon as I saw this, I absolutely HAD to make it! I just finished it a few minutes ago, and can I just say, that spiced buttercream frosting is heaven…just to die for!!!!!!!!!! The bowl is so empty, I don’t see a need to put it in the dishwasher! ;-)

One question for you though…my whoopie pies (cake part) turned out a bit dense. I had this problem with a vegan pumpkin bread that I made (failed…) last weekend. The bread turned out a lot worse…more like a dense, rich dessert than a bread. The whoopie pies are thinner, so they still taste great, but I was wondering if the ones you made were as dense, or if I’m just adding too much pumpkin (or something else).

Thanks for all the wonderful baking ideas!!!! :-)

Reply

Jocelyn October 13, 2010

Those look absolutely divine!! YUM!

Reply

Melissa October 13, 2010

I absolutely cannot wait to try these! I love EarthBalance spread and can’t resist anything pumpkin spice! What a great idea!

Reply

Laurab @ foodsnobstl October 13, 2010

Oh, these look awesome. I mighty make some to bring to work for Halloween! I think a chocolate mint combo rolled in crushed candy canes would be good around the holidays.

Reply

Jolene (www.everydayfoodie@hotmail.com) October 13, 2010

I have never had a whoopie pie!

Reply

Heidi - Apples Under My Bed October 14, 2010

Too cute for words, love them!
Heidi xo

Reply

Halley (Blunder Construction) October 14, 2010

Oh no you didn’t! I absolutely must make these, I LOVE IT!

Reply

Kathy November 19, 2012

Hi, I can’t seem to find Kamut flour – is there a substitute that can be used? Will be bringing these for Thanksgiving! They look so fun! :-) Thanks

Reply

Angela (Oh She Glows) November 21, 2012

Hi Kathy, All purpose flour will work as a sub. I also suggest adding a touch more baking powder as they turned out more flat and dense than I was hoping.

Reply

Ann October 16, 2013

Hi Angela,
These look delicious! Is there a substitute I can use for Kamut flour?

Reply

Ann October 16, 2013

Oops, just saw previous post. :)

Reply

Page 3 of 3«123

Leave a Comment

Previous post:

Next post: