I know what you’re thinking. You’re thinking, pumpkin in March? Do you have your seasons mixed up? I know the pumpkin is generally relegated to the fall season but upon opening up Chloe’s Vegan Desserts I knew I had to try these out.
I finally bought an ice cream scoop, it makes scooping dough for cookies and cupcakes much easier. I got the larger sized one however, which ended up giving me massive whoopie pies!
Note to self: do not fill the ice cream scoop all the way, unless you want jumbo sized cookies! The cookie part of the whoopie pie has just the right amount of pumpkin, spice and fluffy texture. The maple buttercream is thick and creamy. These are a rich and decadent treat, I couldn’t manage to finish one of them in a single sitting. That could of course be because they turned out jumbo sized.
The bulldog stands guard while I bake, keeping away anyone with a sweet tooth and sneaky hands. I loved this recipe and I plan on trying more soon. I’m so glad that it’s March, spring is coming! I will have to start planning out the treats to bake for Easter!
2 cups all purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1 cup pumpkin puree
1 cup canned coconut milk
1/2 cup canola oil
1 tbl apple-cider vinegar
1 tbl pure vanilla extract
1 cup shortening
3 cups powdered sugar
2 tbl pure maple syrup
2 tsp pure vanilla extract
1-3 tbl soy milk (or other non-dairy milk)
- Pre-heat oven to 350. Line a baking sheet with parchment paper.
- Whisk together the dry and wet ingredients in separate bowls and then add the wet to the dry and mix until combined. Don’t overmix.
- Scoop 2-3 tbl of batter per pie onto the cookie sheet.
- Beat the shortening until smooth.
- Add the remaining ingredients (adding soymilk last as needed for the desired consistency)
- Beat until light and fluffy.
Pipe the buttercream thick on the flat side of half of the cookies and sandwich with the remaining pies.