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

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”)