Rachel Swetnam Los Angeles Food Photographer
Rachel Swetnam Los Angeles Food Photographer
That’s right friends, it’s pumpkin season and that means I just finished celebrating my favorite (made-up) holiday, “Pumpkin Fest”! Last Saturday my friends and I celebrated the 5th Annual Pumpkin Fest. Pumpkin fest is celebrated on one particular day, but wouldn’t you agree this whole season can be considered Pumpkin Fest? Me too! So, to kick-start the celebration of my favorite member of the Cucurbitaceae family, I am sharing this delicious Whoopie Pie recipe. (Adapted from a non-vegan recipe on Epicurious.com)
Whoopie Pies seem soooo trendy lately, don’t they? We’ll I obviously had to jump on the ‘ole bandwagon and conform to this trend. But of course, I couldn’t just be boring with it, so I jazzed it up with a little caramel mixed in the cream filling!
Here is the recipe, Enjoy your first Pumpkin recipe of the season!
| Pumpkin Whoopie Pies with Caramel Cream Cheese Icing |
- Cookies:
- 1 1/2 Cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 Cup packed light brown sugar
- 1/2 Cup vegetable oil
- 1 (15-ounce) can pure pumpkin (not pie filling)
- 1 1/2 Teaspoon mixed with 2 Tablespoon Water
- 1 Teaspoon vanilla Extract
- Caramel Sauce:
- 1/4 Cup vegan margarine
- 1 Cups brown sugar
- 1/2 Cup non-dairy milk
- Filling:
- 8 Ounces of Tofutti Cream Cheese, softened (remove from refrigerator for at least an hour prior to using)
- 6 Tablespoons Vegan Margarine, softened
- 1 1/2 Cups powdered sugar
- 1/2 Teaspoon vanilla extract
- Preheat Oven to 350°F.
- In a medium sized mixing bowl combine, flour, baking powder, baking soda, salt, cinnamon, ginger,nutmeg and cloves.
- Set aside.
- In a large mixing bowl or in the bowl of an stand up mixer, combine brown sugar, vegetable oil, pumpkin puree, corn starch “egg” and vanilla extract.
- Mix ingredients until they are creamy and well blended. Add the dry ingredients slowly 1/3 at a time.
- The batter will be a bit thick.
- Scoop with a ice cream scoop (2 Tablespoons of batter) onto an non-greased cookie sheet.
- Once out of the oven the cookies will feel springy (cake like) to the touch.
- If 12 mins is not long enough in the oven you can go up to 18 mins.
- Caramel Sauce:
- In a saucepan over medium heat melt vegan margarine.
- Add brown sugar, 1/4 non-dairy milk. Bring to a boil while whisking for about 5 minutes.
- In a smaller bowl mix 1/4 non-dairy milk with 1 Tablespoon Corn Starch.
- Remove the saucepan from the head and slowly whisk in the mixture from the small bowl. As the caramel cools it will thicken up. Once cool add about 1/2 Cup of caramel sauce to cream cheese filling.
- Cream Cheese Filling:
- In a mixing bowl cream together cream cheese, non-dairy margarine, and vanilla extract. Slowly mix in powdered sugar.
- Add caramel sauce to icing once it’s thick.
- Assembling:
- Scoop a large spoonful (about 2 Tablespoons) of filling and top the flat side of the cookie. Take another cookie, flat side (bottom) down and make a sandwich.
Additional ingredients to make these cookies even more exciting!
add 1/2 Cup chopped pecans to the cream cheese filling
add 1-2 Tablespoons of bourbon to the cream cheese filling
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