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It all started with a sweets swap & a few attendees with a gluten allergy. As vegans, we all know what it's like to be the one left without options, so I decided to try to remedy that for the gluten free folks & try my hand at baking for them. It was my first time baking gluten free & luckily, it turned out! Moist, cakey pumpkin cookies were produced & in the end I decided they were best suited for whoopie pies. There's a lack of assembly photos, but regardless of that I wanted to post these for Kittee because she rules at life! While I used a mix of White Chocolate Chip & Dark Chocolate Chips, you can use whatever you have on hand. These would also be great with some chopped nuts!
Gluten Free Pumpkin Chocolate Chip Whoopie Pies
2 1/2 cups Bob's Red Mill All-Purpose Gluten-Free Baking Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Xanthan Gum
1 Tbsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Allspice
A pinch of Salt
1/2 cup Earth Balance, melted
1 1/2 cups Sugar
1 1/4 cups Pumpkin Puree, canned or fresh
1 Tbsp Ener-G Egg Replacer mixed with 2 Tbsp Water
1 tsp Vanilla extract
2/3 cup Chocolate Chips (I used 1/3 cup white, 1/3 cup dark)
Optional: 1/4 cup Chopped Nuts of your choice
Preheat your oven to 350 degrees & prepare a sheet pan with a Silpat, parchment, or non-stick spray.
In a medium bowl, mix together the dry ingredients.
In a large bowl, mix together the wet ingredients.
Add the dry mixture to the wet, being careful not to overmix.
Fold in the chocolate chips & (optional) nuts.
On your prepared sheet pan make even scoops of your dough, leaving space for spreading. The dough will be soft & slightly tacky, so a small disher / scoop works well for this.
Bake at 350 degrees for 18 to 20 minutes, or until the edges are slightly browned.
Allow to cool completely before assembly.
Cream Cheese Filling
1/4 cup Earth Balance, softened
1/4 cup Tofutti Better Than Cream Cheese, softened
2 cups Confectioners Sugar, sifted
1 tsp Vanilla extract
Beat together Earth Balance & Tofutti cream cheese until combined.
In small batches, add in the confectioners sugar until everything is smooth.
Beat in vanilla extract.
Take your cooled pumpkin cakes & pipe in or smooth on a large dollop of cream cheese filling, add another cake on top. Voilà, Whoopie Pies!
This recipe yields 12 to 16 whoopie pies, depending on your scoop size.