October 5, 2012 | 3 Comments »
The first and only time I’ve ever had a whoopie pie was quite a few years ago. On a whim I bought a pack of pumpkin whoopie pies at the Whole Foods in Providence, Rhode Island. I remember them being SO good, but I was never able to find them back home. All of this pumpkin making reminded me of those delicious whoopie pies so I found a recipe online and made some myself. I’m so glad I did because these whoopie pies are awesome!
I used part of this recipe. In fact just the cookie part. I halved the recipe because aside from me and my son no one else here eats pumpkin. So not their month, eh? Anyway, I used melted vegan butter in place of the oil, flax egg in place of the egg, and 2 tsp pumpkin pie spice in place of the other spices. I also baked them at 350° for 12-14 minutes. Then again my cookies were a tad thicker than the original recipe so you might want to check on yours after the 12 minute mark depending on thickness. For the cream filling I noticed that a lot of the vegan recipes used a cream cheese based filling. I ran out after I made those bagels. So I just whipped up a maple buttercream frosting. Not your typical whoopie pie, but it was still pretty darn good!