Pumpkin Whoopie Pies
Yield 8 whoopies
Free of: gluten and top 8 allergens.
These sweet treats are the ultimate comfort dessert. They're squishy, cakey and creamy, and are absolutely a reason for celebration. No wonder they are a favorite at Camp Blue Spruce, the worry free camp for kids with food allergies.
For the cakes:
2 tbsp flaxseed meal
6 tbsp lukewarm water
2 cups gluten-free flour blend
1/2 tsp xanthan gum (omit if using a flour blend with xanthan gum)
1-1/2 tsp baking powder
1/2 tsp baking soda
1-1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp salt
1-1/4 cups canned pumpkin puree (not pumpkin pie filling)
1/2 tsp apple cider vinegar
1/3 cup pure maple syrup or light agave nectar
1-1/2 tsp vanilla extract
1/3 cup rice milk
2 tbsp canola oil or grapeseed oil
For the filling:
3 cups powdered sugar
3/4 cup shortening, such as Spectrum Organic Vegetable Shortening
3/4 tsp vanilla extract
2 - 3 tbsp non-dairy milk, divided, such as Rice Dream original
- For the cakes, preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpats. Set aside.
- In a small bowl, whisk together flaxseed meal and water. Set aside for 5 - 10 minutes.
- In a large bowl, sift together the flour, xanthan gum, baking powder and baking soda. Add the cinnamon, nutmeg, ginger and salt. Whisk well to combine. Set aside.
- In a medium bowl, combine the pumpkin, vinegar, maple syrup, vanilla, milk and oil.
- Return to the flaxseed mixture and vigorously whisk. It will be gelatinous. Add to wet ingredients and whisk until combined.
- With a rubber spatula, scrape the wet ingredients into the dry. Whisk thoroughly to combine.
- Using a level #20 (yellow) scoop, portion batter onto prepared baking sheets. A yellow scoop is equivalent to a scant 1/4 cup. Flatten slightly to a 1/2-inch thickness with the bottom of a large glass that has been dipped or rinsed under water. You will need to rinse the bottom of the glass in water each time you flatten a cake.
- Bake until done, approximately 12 - 14 minutes. Let cool completely in pan on a rack for about 30 - 45 minutes.
- For the filling, sift the powdered sugar if it contains lumps. Set aside.
- Place shortening in a mixing bowl fitted with a paddle attachment. Start mixing on low speed. Gradually add the sugar, vanilla, and 2 tbsp of the rice milk. Once all the ingredients are well combined, increase your mixing speed to medium high.
- After a minute or so, stop the mixer and check the consistency and taste. At this point the filling may be a little dry. Add remaining 1 tbsp milk if needed. Mix until light and fluffy, an additional 1 - 2 minutes.
- To assemble, flip 8 cakes over so the flat side is up. With the #20 (yellow) scoop, portion a level scoop of filling in the center on the flat side of the 8 cakes. Top with the remaining cakes, flat side towards the filling. Gently press down to make a sandwich. You should have a small amount of filling leftover.
- If not serving right away, store in the refrigerator. These whoopies are best eaten within 2 days.
- Da Scoop: Don't worry if you don't have a #20 (yellow) scoop. Portion a scant 1/4 cup of batter for each cake and a scant 1/4 cup of filling for each whoopie.
- The cakes don't spread during baking, so if you don't flatten slightly they will be dome shaped. If you prefer them dome shaped, the cooking time increases to 15 - 18 minutes. Flattening slightly to 1/2-inch thick will yield a baked cake that is 3-inches in diameter.
Recipe by Allergy Chefs at https://www.yourallergychefs.com/pumpkin-whoopie-pies/