Monday, November 1, 2010

Angela's Pumpkin Spice Whoopie Pies

Halloween at the Kummerow home looks a little bit like this...
(The photos in this post are dark because it was late and the lighting was bad to give it the eery Halloween look)

Very minimal candy was consumed here this weekend, a very successful first Vegan Halloween!  To ward off temptation Mr. Kummerow and I prepared these delish Pumpkin Spice Whoopie Pies.  Mmmm-mm!  Whoopie pies are one of Mr K's favorites!  He loves the Carrot Cake Whoopie Pies from Trader Joe's.  Unfortunately those are not vegan.  So when I found this post from Angela at Oh She Glows, it went on the must make list.  And what better time than Halloween?

Pumpkin Pie Whoopie Pies
adapted from Oh She Glows

Cookie Ingredients:
1 cup canned pumpkin (not pumpkin pie mix!)
1 1/2 cups Almond Milk
1 tsp apple cider vinegar
1 cup rice flour
1 cup whole wheat pastry flour
(Angela used Kamut and all-purpose flour- I think any combination could work here)
2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp sea salt
1/2 tsp vanilla extract
1/2 cup Earth Balance Buttery Spread
1/4 cup organic sugar
1/2 cup Sucanat sugar
1/2 tsp blackstrap molasses

Frosting Ingredients:
1/2 cup Earth Balance Buttery Spread
1 1/4 cup Confectioner's Sugar
1/2 tsp vanilla extract
2 tbsp pumpkin pie spice

Directions for cookies:

Preheat oven to 350*

In small bowl combine milk and vinegar and let sit to the side while you combine other ingredients.

In large bowl or mixer, cream together butter and sugars until fluffy.  Mix in vanilla, pumpkin and molasses until well combined.
Now take a large swig of your pumpkin beer from Carolina Brewery!
(Trust me it helps make the best cookies!)

I digress.  In a separate bowl combine all dry ingredients with a whisk: flours, baking soda, baking powder, spices, and salt.

In the mixer, add a small cup of milk mixture and combine.  Add a small cup of flour mixture and combine.  Continue adding milk mixture and flour mixture, alternating a little at a time until all ingredients have been added and are well mixed.
On a lined baking sheet, drop tablespoon size dough.  Don't worry if the mixture is a little runny.  We were concerned, but they turned out great!  Drop every 1 1/2 inches fitting 12-15 on a cookie sheet.  Smooth the top of each cookie with your fingers. 
(These cookies do not spread much on their own, so make sure they are your desired shape and size before going in the oven.)
Bake your cookies at 350* for 10-11 minutes.  While they are baking, you can clean your equipment to prepare for the frosting.
Directions for the frosting:

In mixer, blend butter, vanilla and pumpkin pie spice.  Add confectioner's sugar a little at a time until well combined.  (If I made this recipe again, I would add just a little more sugar, maybe 1 1/2 cups total.)  Spoon frosting into ziplock baggy and cut a small hole in one corner. 

Remove cookies from oven and let cool completely.  Now you are ready to pipe the frosting on the cookies.

Pipe 1-2 tablespoons frosting on the bottom of one cookie.  Top with another cookie of similar shape and size.
Voila!  Pumpkin Spice Whoopie Pies.

When I turned around after stuffing each cookie, this is what I found!
How is it possible to bake cookies and end up with a clean sink...the answer is one very fabulous, awesome hubby!  His reward...a pumpkin spice whoopie pie and pumpkin beer!

Yummy!  Thanks Angela for creating such a wonderful treat!
These cookies turned into dinner.  Honestly!  We were tired and it was late.  So we plopped down on the couch and filled up on cookies and beer milk!  I did lay off the delicious pumpkin beer due to the 14 miler I had to run on Sunday.  I had to be good on Saturday!  These cookies are considered carbo-loading, right?

So rather than costumes and gore, we spent our Halloween Eve baking cookies!  What did you do this weekend?

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