Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Pumpkin Whoopie Pies

By Chef Linda

These Pumpkin Whoopie Pies were inspired by a recipe from “babycakes", a fabulous vegan bakery in New York City. I haven't made my way there yet, but the pages of cookbook bearing the same name are well worn and stuck together, the true sign of a good cookbook! Vegan and gluten-free, these tender cake-like cookies are stuffed with sweet (vegan) cream cheese frosting. Let these grace your holiday table and delight all of your guests this year.

Ingredients

For the Cookies
 ¾ cup of coconut oil, melted
 ½ cup canned pumpkin
 ¼ cup unsweetened applesauce
 1 cup real maple syrup
 2 tablespoons vanilla
 1 teaspoon salt
 2 cups gluten-free flour mix
 ¼ cup ground flax seed
 1 teaspoon baking soda
 1 teaspoon xanthan gum (found in the baking isle)
For the Cream Cheese Filling
 ½ cup vegan butter, softened (I used Earth Balance)
 8 ounces vegan cream cheese, softened (I used Kite Hill, made with almonds)
 1 teaspoon pure vanilla extract
 3 cups powdered sugar

Directions

1

Preheat oven to 325ºF. Line two cookie trays with parchment paper. In a medium bowl, mix together the oil, pumpkin, applesauce, salt, syrup, and vanilla. In another medium bowl, whisk together flour, flax seed, baking soda, and xanthan gum. Stir together the wet and dry ingredients until just combined. Let batter rest for a couple of minutes before making cookies.

Using a small portion scoop or a teaspoon, scoop dough onto prepared trays, spacing 2 inches apart. Gently press with spatula to flatten slightly. Bake for 12 to 15 minutes and transfer to a wire cooling rack; cookies need to be completely cooled before assembling so that the filling doesn’t melt.

To make cream cheese frosting, use an electric or stand mixer to beat cream cheese. Gradually add vegan butter, and continue beating until smooth and well blended. Sift in powdered sugar and vanilla. Continue beating until smooth. Frosting should be firm and stiff. If it's too thin, add a little more powdered sugar by the tablespoon until desired consistency is reached.

To assemble whoopie pies, place dollop of frosting on one cookie then top with another cookie. Set aside and repeat until all the cookies have been used. Serve immediately, or store, covered, in the refrigerator. These are best served at room temperature.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

DifficultyModerateCook Time15 mins
YIELDS
About 20-22 (2-inch) whoopie pies, or 10 larger stuffed cookies

INGREDIENTS

For the Cookies
 ¾ cup of coconut oil, melted
 ½ cup canned pumpkin
 ¼ cup unsweetened applesauce
 1 cup real maple syrup
 2 tablespoons vanilla
 1 teaspoon salt
 2 cups gluten-free flour mix
 ¼ cup ground flax seed
 1 teaspoon baking soda
 1 teaspoon xanthan gum (found in the baking isle)
For the Cream Cheese Filling
 ½ cup vegan butter, softened (I used Earth Balance)
 8 ounces vegan cream cheese, softened (I used Kite Hill, made with almonds)
 1 teaspoon pure vanilla extract
 3 cups powdered sugar

DIRECTIONS

1

Preheat oven to 325ºF. Line two cookie trays with parchment paper. In a medium bowl, mix together the oil, pumpkin, applesauce, salt, syrup, and vanilla. In another medium bowl, whisk together flour, flax seed, baking soda, and xanthan gum. Stir together the wet and dry ingredients until just combined. Let batter rest for a couple of minutes before making cookies.

Using a small portion scoop or a teaspoon, scoop dough onto prepared trays, spacing 2 inches apart. Gently press with spatula to flatten slightly. Bake for 12 to 15 minutes and transfer to a wire cooling rack; cookies need to be completely cooled before assembling so that the filling doesn’t melt.

To make cream cheese frosting, use an electric or stand mixer to beat cream cheese. Gradually add vegan butter, and continue beating until smooth and well blended. Sift in powdered sugar and vanilla. Continue beating until smooth. Frosting should be firm and stiff. If it's too thin, add a little more powdered sugar by the tablespoon until desired consistency is reached.

To assemble whoopie pies, place dollop of frosting on one cookie then top with another cookie. Set aside and repeat until all the cookies have been used. Serve immediately, or store, covered, in the refrigerator. These are best served at room temperature.

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