I wait anxiously for Fall each year. It’s a good excuse not to wear the white shoes I don’t own. What a relief for a girl with big feet!
But that’s not the reason I wait for fall, pumpkin.
Ah, what a sweet term of endearment calling you all my pumpkin! I could have said “sugar” or “sweety pies” or something else equally affectionate, but for some reason I had pumpkin on the brain. (Sounds like a serious medical condition).
If Fall had a logo, it would definitely have to include a pumpkin. And I’m not exactly certain why. I mean, of course, pumpkin is a fall vegetable. But so is the butternut squash and we can find those almost all year long. There are lots of fruits and veggies that used to be more seasonal but are now fairly ubiquitous such as spinach, onions, and apples.
Not so for the pumpkin. For some reason, pumpkin has become so tied to this season called Fall, that cooking it seems permanently sequestered to this time of year as well. Poor pumpkin. It’s been typecast!
There is good news, though. Now that Fall has finally arrived, it’s basically a pumpkin free-for-all. Now is the season to consider adding pumpkin to just about any recipe, including whoopie pies! I found this recipe for pumpkin whoopie pies on Martha Stewart’s site and I set out with a vengeance to veganize it.
It was well worth the effort.
The one nice thing about having a vegetable so attached to a particular season is it reintroduces us to the art of anticipation. Children don’t have to wait for Halloween to get candy, but they still anticipate the day when they get to put on their costume and parade around town. Similarly, we don’t have to wait until Fall to pull out the pumpkin, but pumpkin recipes are still something to look forward to, regardless of the season.
Vegan Pumpkin Whoopie Pies
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 2 cups dark brown sugar, packed
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- ½ cup applesauce
- 1 teaspoon vanilla
- Vanilla Cream Cheese Filling
- 3 cups powdered sugar
- ½ cup margarine
- 8 oz. cream cheese, (vegan)
- 1 teaspoon vanilla, (or vanilla extract)
- ¼ teaspoon cinnamon
Heat your oven to 350.
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.
In another large bowl, whisk together brown sugar and oil until well combined. Add the pumpkin puree and whisk until combined. Add applesauce and vanilla and whisk until well combined.
Add the flour mixture over pumpkin mixture and whisk until fully incorporated.
Drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart.
Bake 12-15 minutes until cookies are just starting to crack on top. Transfer to wire racks for cooling.
In the meantime, prepare the filling.
Beat margarine until smooth. Add the vegan cream cheese and beat until well combined. Add powdered sugar, vanilla and cinnamon; beat until smooth.
To assemble the whoopie pies:
When the cookies have cooled completely, spoon a large dollop of filling on the flat side of a cookie and sandwich with the flat side of another cookie. Continue until all the cookies are done. Keep the cookies in an airtight container and I recommend keeping them refrigerated as well.