Vegan Pumpkin Whoopie Pies Recipes

PUMPKIN WHOOPIE PIES

Pumpkin Whoopie Pies image

A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better.

Provided by V. Stogner

Categories Fruits and Vegetables Vegetables Squash

Yield 18

Number Of Ingredients 17

Ingredients

2 cups packed brown sugar
1 cup vegetable oil
1 ½ cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 ½ tablespoons ground cinnamon
½ tablespoon ground ginger
½ tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
¾ cup shortening

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Nutrition Facts : Calories 424.8 calories, Carbohydrate 55.8 g, Cholesterol 20.8 mg, Fat 21.7 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4 g, Sodium 294.9 mg, Sugar 37.7 g

VEGAN PUMPKIN WHOOPIE PIES

Vegan Pumpkin Whoopie Pies image

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

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
2 1/2 cups brown sugar
1 cup canola oil
2 egg substitute
2 cups pumpkin
1 teaspoon vanilla
4 ounces vegan cream cheese
2 cups powdered sugar
2 tablespoons vegan butter

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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