Seasonal baking just got sweeter with this easy-to-prepare recipe for dairy-free pumpkin whoopie pies — a tasty alternative to traditional pumpkin pie to cap off a satisfying holiday meal.
Lactose-free Tofutti Better Than Cream Cheese replaces the dairy in this dessert for a delicious, creamy filling without compromising dietary restrictions.
Better still, these mini pies are simple to make and as fun to bake as they are to eat. Plus, with this recipe in your repertoire, the whole family will want to get in on the holiday baking!
Cookie ingredients
1 1/2 cups all-purpose baking flour
1 1/2 tsp. pumpkin pie spice (or 1/2 tsp. each ground cinnamon, ginger and cloves)
1/2 tsp. each of baking powder, baking soda and salt
1 cup pumpkin purée, chilled
1/2 cup dark brown sugar
1/2 cup vegetable oil
1 large egg
1 tsp. pure vanilla extract
Filling ingredients
115 g (4 oz.) Tofutti Better Than Cream Cheese, room temperature
4 tbsp. vegan margarine, room temperature
1 1/2 cups confectioners’ sugar
1/2 tsp. pure vanilla extract
Preparing the cookies
Preheat your oven to 180 C (350 F). In a bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, and set aside. In a second bowl, whisk together the pumpkin purée with the sugar, oil, egg and vanilla extract. Mix the wet and dry ingredients together until dough-like.
Drop heaping tablespoons of dough about 2.5 centimetres apart on baking trays lined with parchment paper. Place in the oven for about 15 minutes, until the cookies are golden and firm to the touch. Use a toothpick to test their doneness. Let cool.
Preparing the filling
Combine all the ingredients together in a bowl. Using a hand blender, mix until the filling is fluffy in texture.
Assembling the whoopie pies
Use a piping bag to spread the filing on the flat, bottom side of a cookie, and then top with an additional cookie. Once all your whoopie pies are prepared, chill in the refrigerator. Serve at room temperature.