Pumpkin Whoopie Pies

Since I haven't been making much in the cookie department lately I thought it was time to do it up!   And since we are in mid-Fall, we should consume as many pumpkin baked goods as we  possibly can.....sounds reasonable to me!

So lets make Pumpkin Whoopie Pies with Maple Butter Cream Frosting.  
Why you ask?
Because these are a soft cake-like cookie, with a touch of fall spices and a hint of pumpkin flavor. And to make these even more delicious I sandwich them with a maple butter cream.

It is so fun to make a dessert that is easy, but nice enough to serve to company, kids and adults alike.  And when you make one that you don't need to excuse as "allergy free" makes it even better.  I truly hope you enjoy!




gf/vegan


Pumpkin Whoopie Pies:
Parchment lined cookie pan or non-stick Whoopie Pie pan
oven: 350 degrees
Qty.: 30 cookies or 15 Whoopie Pies


3 Cups  GF Flour (1 1/2 Cup White Rice Flour+1/2 Cup Brown Rice Flour+1 Cup Potato Starch)
1 tsp.  Xantham Gum
2 tsp.  Baking Powder
1 tsp.  Baking Soda
1/2 tsp.  Fine Sea Salt
2 TB.  Ground Cinnamon
1 tsp.  Ground Ginger
1/2 tsp.  Ground Nutmeg

1/2 Cup  Organic Brown Sugar
1/2 Cup  Organic Granulated Sugar
3/4 Cup  Oil  (liquid)
3 tsp.  Egg Replacer mixed with 4 TB warm water
2 Cups  Organic Pumpkin Puree (cold)
1/4 Cup  Milk Substitute (I use Rice Milk-plain)
1 tsp.  Pure Vanilla Extract

Preheat oven to 350 degrees.  Prepare baking pan(s) and set aside.
In small bowl whisk together; gluten free flour mixture, xantham gum, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.  Set aside.
In large mixing bowl with paddle attachment add; brown sugar, granulated sugar and oil.  Mix on medium-low speed until well blended.  Scraping down with spatula when needed.  Next add in pumpkin, egg replacer mixture, vanilla and milk substitute and mix on low until combined.  Add in dry mixture on low speed, scraping down with a spatula when needed, and mix until just combined.   Spread cookie dough onto prepared pan(s) making a 2 inch to 3 inch circle.  Smooth top of dough with a wet knife, if desired, to make a flatter, smoother whoopie pie cookie.  Bake 10 minutes or until a toothpick comes out clean.  Cool completely before icing.


Maple Butter Cream Icing: 


1/4 + 1/8 Cup  Butter Substitute (I use Earth Balance, soy free)
1/4 + 1/8 Cup  Spectrum Shortening
pinch of salt
2 1/4 Cup  Organic Powdered Sugar
2 1/2 TB  Pure Maple Syrup
1/2 TB  Coconut Milk (carton)

In a large mixing bowl with paddle attachment add; butter, shortening and salt and mix on medium speed until well blended and soft.  Add in powdered sugar, maple syrup and coconut milk and mix on medium low speed until well combined, about 2 minutes scraping down as needed, it will become light and fluffy.  Pipe or spread onto whoopie pie.
Enjoy!

Smoothing the top with a wet icing knife....

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Also shared at:Slightly Indulgent Tuesday,Tasteful Tuesday Party,Fat Tuesday,Allergy Free Wednesday,Gluten Free Wednesday,Waste Not Want Not Wednesday,Gluten Free Fridays,Healing with Food Friday,Allergy Friendly Lunchbox Love