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