Vegan Pumpkin Whoopie Pies Food

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

WICKED PUMPKIN WHOOPIE PIES

Wicked Pumpkin Whoopie Pies image

These are fantastic. The pumpkin version. This recipe is from a small business owner in Maine. She sells many variations on her website at www.wickedwhoopies.com. This recipe was published on a local television website when she appeared on it and made them.

Provided by KelBel

Categories Dessert

Time 30m

Yield 12 Pies

Number Of Ingredients 16

Ingredients

1 (15 ounce) canned pumpkin puree
2 large eggs
1 cup canola oil
2 cups firmly packed brown sugar
2 tablespoons molasses
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
3 cups all-purpose flour
6 ounces cream cheese
1/4 cup unsalted butter (softened)
2 cups confectioners' sugar
4 tablespoons marshmallow cream
2 teaspoons water

Steps:

Preheat oven to 350°.
Beat pumpkin, eggs, oil and brown sugar together until fluffy.
Combine dry ingredients together. Then add molasses and dry ingredients to your mix until well blended.
Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2-inches apart.
Bake for 10-13 minutes or until done.
Filling: Add all ingredients in a bowl and beat until fluffy.
When whoopie shells are cooled, place a scoop of filling between two shells.
Wicked good!

Nutrition Facts : Calories 616.6, Fat 28, SaturatedFat 6.8, Cholesterol 56.8, Sodium 438, Carbohydrate 88.1, Fiber 1.4, Sugar 60.2, Protein 5.4

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