pumpkin dessert

Pumpkin Whoopie Pies with the neat egg

What’s a whoopie pie, you ask?!  This sweet treat is of Pennsylvania Dutch origin, and the story goes that anyone who eats this cream filled cake-like sandwich, can’t help but proclaim, “Whoopie!”  You’ll hear extra praise for this plant-based and gluten-free pumpkin version which makes the perfect fall dessert.


SERVINGS: Makes 12 whoopie pies.


INGREDIENTS: *recommended brands


¾ cup raw, unsalted cashews, soak in water for 4 hours

½ cup coconut cream (the solid part from a refrigerated can of coconut milk)

1 tablespoon maple syrup

1 tablespoon coconut oil, melted

½ teaspoon cinnamon

Pinch of salt



2 ¼ cup  *King Arthur Gluten Free Flour

½ cup coconut sugar  *Bob’s Red Mill

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

Pinch of salt

1 neat egg, prepared according to package instructions

1 tablespoon apple cider vinegar  *Bragg

1 teaspoon vanilla extract

¾ cup plant-based milk

1 cup canned pumpkin puree

¼ cup cooking oil of choice



First, prepare the filling, as it needs …