These autumnal whoopie pies feature soft, moist yet fluffy, gingerbread cookies, with a pumpkin cream cheese filling. They are also gluten-free and vegan. The creme is made from blended cashews, a little pumpkin puree, spices, and a bit of lemon juice for a luscious filling you’re going to want to really pile on. The entire cookie is like a soft, pillowy bite of gingerbread and pumpkin heaven.

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Gingerbread Whoopie Pies with Pumpkin Creme [Vegan, Gluten-Free]

Cooking Time

10

Ingredients

Filling

  • 1 cup of cashews, preferably soaked for few hours (not necessary with a high speed blender)
  • 3 tablespoons pumpkin puree
  • 2 tablespoons maple syrup or coconut nectar
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon pumpkin pie spice
  • 2 tablespoons water + more as needed

Dry

  • 3/4 cup oat flour
  • 1/4 cup buckwheat flour
  • 1/4 cup potato starch (not potato flour)
  • 1 tablespoons ground flaxseed
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 – 2 teaspoons ground ginger
  • 1/4 teaspoon ground cinnamon
  • scant 1/4 tsp fine sea salt
  • pinch of cloves

Wet

  • 3 tablespoons of coconut oil, room temperature, not melted
  • 3 tablespoons coconut sugar
  • 3 tablespoons pumpkin puree
  • 1/4 cup unsulphered blackstrap molasses
  • 1/4 cup almond milk + 1 teaspoon apple cider vinegar
  • 1 1/2 teaspoon Egg Replacer + 2 tablespoons of water (for 1 “egg”)
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Preparation

  1. Preheat oven to 350°F. Prepare a cookie sheet with parchment paper.
  2. Mix all the dry ingredients in a large bowl, use a whisk to thoroughly mix the flours and other dry ingredients. getting all of the lumps out.
  3. In a small bowl blend the oil and sugar together. Then, add the remaining wet ingredients and stir again.
  4. Pour wet into dry and mix together completely.
  5. Let the batter rest for 10 minutes. Very important!
  6. Use a tablespoon to scoop out the batter and drop onto the parchment lined pan. Sort of smooth the tops with oiled fingers so they don’t bake with peaks or lumps. Bake at 350 for 10 minutes. Let cool on the pan for 10 minutes and then transfer to a baking rack and cool completely.
  7. For the filling, in a high speed blender, blend all the ingredients, adding as little water as possible to get it going. Blend until smooth and then scrape into a lidded container and allow it to set up in the fridge for a half hour or so while the cookies cool.
  8. Make your Whoopie Pies! Either use a knife to spread the filling on one cookie, before topping with another cookie, or pipe it on to the cookie with a plastic bag fitted with a coupler and icing tip.

    Discover more recipes with these ingredients

  • Pumpkin


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