Pumpkin Whoopie Pies (gluten free)

Whoopie Pies are an American baked dessert that is kind of like a cookie and cake combined.
I’m leaving for the USA in 10 weeks, so I made them to get into the American spirit!

This recipe is from Babycakes Covers the Classics, but I changed it a bit to make them spiced pumpkin whoopie pies (for an autumn-y flavour) instead of chocolate, and filled them with cream cheese frosting.

The actual cookies are gluten free and sugar free, so to make them 100% sugar free you could use a different filling such as the Babycakes vanilla frosting.

It was a really dark and rainy day when I made them, so it wasn’t a good day for photo lighting!
But a great day to stay inside with a cup of tea and a whoopie pie πŸ™‚

2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour (or you could use spelt flour instead of the gluten-free flour & xanthan gum)
1/4 cup arrowroot
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup canola oil
2/3 cup agave  nectar
3/4 cup pumpkin puree
1 tablespoon vanilla extract

Cream cheese frosting
1/4 cup vegan cream cheese
1/4 cup margarine
2 cups powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 160˚C (325˚F). Line 2 baking trays with baking paper and set aside.
In a medium bowl, whisk together the flour, arrowroot, baking soda, xanthan gum, spices & salt.
In another bowl whisk together the oil, agave, pumpkin puree and vanilla.
Add the wet ingredients to the dry and stir until it forms a smooth dough.
Drop teaspoons of the dough onto the baking trays 2 – 3cm apart, and flatten them to help the cookies spread.

Bake for 7 minutes, rotate, and bake for another 5 minutes until the cookies are firm to touch and golden. Let them cool for 15 minutes.

To make the frosting: Beat together the margarine and cream cheese, then gradually beat in the powdered sugar, then vanilla, and beat until smooth.

Spoon a tablespoon of frosting onto the flat side of one cookie, and sandwich with another cookie.

[Makes 12]

I found this great autumn leaf plate in an op shop. I thought it matched the pumpkin whoopie pies well πŸ™‚



Baked donuts (or doughnuts… however you want to spell it) seem to be the latest craze right now, so I was really excited to try them out! Especially after my copy of Babycakes Covers the Classics arrived in the mail! πŸ™‚

[ If you don’t know about Babycakes NYC look it up, it’s amazing! I will finally be able to visit the bakery this year because I’M GOING TO NEW YORK! YAY! ]

I rushed out to buy a donut pan and got baking!
I used the Babycakes gluten free recipe and they were delicious!
I mixed up the toppings from chocolate icing to vanilla glaze, coconut, sprinkles and cinnamon sugar, just to try it all out.

What I love most about baked donuts is they look so fancy, but are secretly really easy to make!
Here’s how they turned out…