I hope you're not sick of pumpkin recipes, yet. I still had half a can of pumpkin puree to use up, and I've been wanting to make whoopie pies for a while, now. I decided to make these vegan, as well. Enjoy!
Vegan Pumpkin Whoopie Pies
1 cup pumpkin puree
1 cup coconut milk (full fat)
1 cup sugar ( I used turbinado)
2 tsp pumpkin pie spice
1/2 tsp salt
1 tsp vanilla extract
1 Tbsp ground flax seed + 3 Tbsp warm water*
1 1/3 cup flour
1 tsp baking powder
1/2 tsp baking soda
Preheat oven to 375 F.
In a mixing bowl, combine the pumpkin puree, coconut milk, sugar, spices, salt, vanilla, and the flax mixture. Add the flour, baking powder, and baking soda and mix until batter is uniform.
On a greased baking sheet, drop about 2 Tbsp of batter at a time about 2 inches apart. Bake for 10-12 minutes, or until the tops feel springy when gently pressed.
Cool completely before filling.
*To make these non-vegan, just use an egg instead of the flax "egg"
1/3 cup coconut oil
2 cups powdered sugar
1/2 tsp vanilla extract
1 tsp pumpkin pie spice
pinch of salt
splash of non-dairy milk
Whisk everything together until it's nice and fluffy. Fill the whoopie pies when they are completely cool. Spread the frosting on the bottom of a cake from edge to edge, and top with another cake. Store in the refrigerator.