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
Filling:
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
Cakes:
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
DIRECTIONS:
First, prepare the filling, as it needs …