Whoopie Pies are a classic New England treat, typically made with cocoa powder or red velvet cake mix and marshmallow fluff. With tailgate season and the holidays fast approaching, I wanted to make this dessert something every basic white girl (myself included) loves: pumpkin spice.
These cookies are anything but basic: vegan, gluten-free, and sweet with notes of caramel and vanilla just like the latte of the season, these cookies will make you whoop-ie.
Time: 30 minutes (including bake time)
Serves: 16 cookies
Ingredients:
(cookie ingredients)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2/3 cup rice flour
- 1/3 cup tapioca powder
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
pinch of salt - 1/2 cup vegan butter, melted
- 1/2 of plain pumpkin puree can (15 oz.)
- splash of dairy-free milk, as necessary
(icing ingredients)
- 1/2 cup vegan butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon caramel flavoring (I use this convenient and sugar-free pod in coffee as well!) or agave
Directions:
- Combine dry cookie ingredients in large mixing bowl. Pour in melted butter, pumpkin puree, and just enough dairy-free milk (probably less than 4 tablespoons) to incorporate dough.
- Don’t over-mix. Set in fridge to set for 30 minutes.
- In the meantime, set the oven to 350° and make icing.
- Whip room-temperature butter for a few minutes, slowly adding powdered sugar and vanilla, cinnamon, and caramel flavors. Set aside.
- Once cookie dough is firm, spoon heaping tablespoons-worth on to a lined baking sheet. Lightly roll and press down to form a shape slightly smaller than you want the final product to be. This dough doesn’t expand much, but will rise up.
- Bake for 12-15 minutes on 350°. You want the cookies to be slightly browned on top.
- Once cooled, spread icing between two cookies.
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