Vegan Pumpkin Whoopie Pies

This time of year, it seems that pumpkins are inescapable, from pumpkin pies to jack o' lanterns. We have no problems jumping on the bandwagon, at least when it comes to pumpkins, since we're happy to bake with pumpkins throughout the year.

When I saw these on Camilla Salsbury's Enlightened Cooking blog, I knew I had to make them.


Cookies:

• 1 1/2 cups white flour 
• 1 1/2 cups whole wheat flour
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground allspice
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 cups packed brown sugar
• 1 cup vegetable oil
• 1 15-oz can solid pack pumpkin puree
• "Flax Eggs": In blender, process 3 tbsp ground flax seeds (flaxseed meal) and 1/2 cup water for 1 minute or until thickened and frothy. This worked quite well; I was happy!
• 2 tsp vanilla extract

Filling:

• 2 8-oz tubs non-dairy cream cheese (such as Tofutti better than cream cheese), softened
• 1 cup confectioners sugar
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon (optional)

1. Preheat oven to 350F. Line 2 cookie sheets with parchment.

2. In a large bowl, whisk the flour, cinnamon, ginger, allspice, salt, baking powder, and baking soda. In a medium bowl, whisk the brown sugar, oil, pumpkin, eggs, and vanilla until blended. Add the pumpkin mixture to the flour mixture, stirring until just blended and smooth.

3. Drop dough by heaping teaspoons (a small cookie scoop works perfectly) onto the prepared cookie sheets. Bake 10 to 12 minutes until just set. Transfer to a wire rack and cool completely.

4. Filling: In a medium bowl, blend the cream cheese, confectioner's sugar, maple syrup (and optional cinnamon) with an electric mixer on medium speed until blended and smooth.

5. Let cookies cool, then make sandwiches from two cookies filled with the filling. 

Of course, if you are not paying attention to being vegan, these whoopies can always be made with cream cheese in place of the Tofutti, and 2 large eggs in place of the flax eggs.

Delish!