Monday, September 16, 2013

Pumpkin Whoopie Pies Recipe:)

I absolutely love to bake for my child. It is one of the only ways I can guarantee that food he consumes is free of allergens, as well as the best way that I know to control cross-contamination. I saw the quote below earlier today on a parenting blog. This statement really hit home: “Every child deserves a champion—an adult who will never give up on them, who understands the power of connection, and insists that they become the best that they can possibly be.” ―Rita Pierson

My son and I have made quite the connection in the kitchen. He LOVES to help me cook, bake, and prepare meals. Doing this with a 3 year old can create quite the mess, but I wouldn't have it any other way. It is one of the most fun times we have bonding. As an allergy mom, I feel it is very important that I teach him that he can have fun foods just like all the other kids, we just substitute a few things. We have made some really neat meals through exploring our allergy-friendly options.

Since fall is approaching, I think this recipe for pumpkin whoopie pies should be shared. I made these last year, and boy, they were a hit! You could not even tell that they were vegan!!!!!! My dad even ate them. LOL! Hope you enjoy this recipe as much as our family did:)

Pumpkin Whoopie Pies



2 c gluten free flour

1 tsp ground ginger

3/4 tsp cinnamon

1/4 tsp nutmeg

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1/2 15 oz. can pumpkin puree (so 7.5 oz) (chilled)

1 c light brown sugar (packed)

1/2 c canola oil

1 egg replacer

4 tbsp dark brown sugar

1 tbsp maple syrup


1/2 c vegan cream cheese (softened)

5 tbsp Earth Balance butter sticks

1 tbsp maple syrup

1/4 tsp pumpkin pie spice

1/8 tsp sea salt

3 c powdered sugar


Cookies- Step 1

1. Preheat oven to 350. Line baking sheets with parchment paper.

2. In medium bowl, mix together dry ingredients (flour, ginger, cinnamon, nutmeg, baking powder, baking soda, salt).

3. In electric mixer, mix pumpkin, brown sugars, oil, egg replacer, and maple syrup until smooth (about 3 minutes).

4. Add dry ingredients to the pumpkin mixture.

5. Using a pastry bag, pipe 1" circles onto the baking sheets, leaving about 1/2" between each one.

6. Bake 10 minutes. Remove from oven and cool completely.


Filling- Step 2

1. In electric mixer on low setting, beat vegan cream cheese and Earth Balance sticks until light and fluffy. (About 2 minutes).

2. Add maple syrup, pumpkin pie spice, sea salt. Mix until thoroughly combined.

3. Gradually add the powdered sugar.  If filling is too thin, add more powdered sugar to thicken.

4. Assemble the pies. Turn half of cookies over so that flat sides are facing up. With pastry bad, pipe the filling onto the center of the cookies. You do not need to pipe the entire cookie.

5. Top with the remaining cookies, pressing down so that filling is spread to the edges.

6. Cover with plastic wrap and chill until ready to serve.


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