Traditional Pumpkin Whoopies & Vegan Pumpkin Whoopies
Posted Oct 04 2010 9:52pm
Happy Monday, everyone! I can hardly believe it's already day four of October, but I am savoring the changing leaves, cooler weather, and Nick's growing (and gleeful) anticipation of Halloween. His choice of costume keeps changing, but "scary dragon" is the choice du jour. However, when I told him, "No, we cannot make the costume breathe fire," he sighed and declared that he might have to be a rainbow instead.
I've spent most of the day editing, editing, editing, which was a happy state of mind and work today. I alluded to an upcoming book project a few posts back, and, because I'm terrible at keeping secrets, I can think of no reason to hold back on the subject.
It's a cake book. An easy cake book filled with delectable, easy-to-make, from-scratch (no mixes) cakes. Specifically, One Bowl Cakes. All of the recipes can be made with ease in ONE bowl, including pound cakes, single-layer cakes and loaves, Bundt cakes, layer cakes, and 9x13 sheet cakes. I'm really excited, but honestly, I'm getting tired of eating cake. I know, boo-hoo.I wish I could give each of you some cake. Seriously. In fact, if you are reading this in Nacogdoches, call me: I have cake for you.
So what is a husband to think when, in light a plethora of assorted cakes in the freezer, he comes home to find his wife making cookies? Not just cookies, mind you, but soft, CAKE-like cookies. I cannot tell you, as he said nothing, grabbed the New Yorker, and wandered off to read in the back yard. He's pretty great.
The cookies in question are pumpkin whoopies. Nick loved these last year and asked if we (he) could have them again. Yes and yes, doodle.
Besides, I wanted to test my vegan adaptation this time around, using flax eggs (fleggs) in place of the eggs and Tofutti Better than Cream Cheese in the filling. Let's face it, everyone should have access to pumpkin whoopies. The fleggs and tofutti worked beautifully; I could not tell the difference at all, they were every bit as scrumptious as my traditional version.
As you gobble these up, pat yourself on the back, as they are loaded with superfoods (pumpkin, whole grains, eggs or flax...alas, cream cheese filling does not qualify). Enjoy!
Whole Wheat Pumpkin Whoopies--Traditional or Vegan
3 cups white whole wheat flour (or 1-1/2 cups a-p flour + 1-1/2 cups regular whole wheat flour) 1 tbsp ground cinnamon 1 tsp ground ginger 1 tsp ground allspice 1 tsp salt 1 tsp baking powder 1 tsp baking soda 2 cups packed brown sugar 1 cup vegetable oil 1 15-oz can solid pack pumpkin puree 2 large eggs 2 tsp vanilla extract
Filling2 8-oz packages 1/3-less fat cream cheese, softened 1 cup confectioners sugar 1 tbsp maple syrup or honey Optional: 1/2 tsp ground cinnamon
1. Preheat oven to 350F. Lightly spray 2 cookie sheets with cooking spray, or line with parchment.
2. In a large bowl, whisk the flour, cinnamon, ginger, allspice, salt, baking powder, and baking soda. In a medium bowl, whisk the brown sugar, oil, pumpkin, eggs, and vanilla until blended. Add the pumpkin mixture to the flour mixture, stirring until just blended and smooth.
3. Drop dough by heaping teaspoons ( a small cookie scoop works perfectly) onto the prepared cookie sheets. Bake 10 to 12 minutes until just set. Transfer to a wire rack and cool completely.
4. Filling: In a medium bowl, blend the cream cheese, confectioner's sugar, maple syrup (and optional cinnamon) with an electric mixer on medium speed until blended and smooth.
5. Let cookies cool, then make sandwiches from two cookies filled with the filling.
Vegan Whole Wheat Pumpkin Whoopies
Prepare as directed, but (1) Use flax eggs (see below) in place of the 2 eggs