I have a secret.
Four days ago I signed up about to take part in VeganMofo, and since then I’ve been holding out. (No, not sexually, I’m totally easy in that department). You’ll notice I’ve gone nearly a week without a recipe. It’s not because I’ve handed in my muffin pan or basting brush, it’s actually because I’m saving up the goodies for all those October posts I’m going to owe you.
But in the spirit of fall (and honestly, because they’re too damn good to not make RIGHT NOW), I’m going to let my secret for my super sweet pumpkin whoopie pies out.
Be forewarned. These bad boys are not for the faint of heart. They are seriously decadent and seriously bad for you if eaten in large quantities. You can thank me after you’ve gained the five pounds.
Pumpkin Whoopie Pies
(makes 24 mini ‘pies’)
2 sticks of butter (Yeah, we’re not easing in, we’re jumping right into indulgent town)
2 cups brown sugar
3 cups flour
2 1/2 cups pumpkin puree
1/2 cup applesauce
2 flaxseed ‘eggs’ (2 TBS ground flaxseed and 3 TBS warm water, LET IT SIT for 10 mins)
1 tsp baking powder
1 tsp baking soda
2 TBS pumpkin pie spice
2 tsp vanilla extract
1/2 stick butter (seriously, MORE butter?)
8 ounces cream cheese (we use Tofutti)
2 1/2 cups powdered sugar (you may need a little over 3, it really depends on the weather). Add until the texture is spot on.
2 tsps vanilla extract
Preheat oven to 350.
Whisk together melted butter, brown sugar, vanilla extract, applesauce, flaxseed eggs and pumpkin puree. Add pumpkin pie spice, baking powder, baking soda and fold in regular flour. Your batter will be a little fluffy and bumpy.
Next, using an ice scream scoop, deep spoon or regular spoon (they just won’t be quite as circular), drop little blobs onto a cookie sheet (I put a thin layer of greased aluminum foil for ease of removal). You want something about an inch and a half in diameter (or the size of a circle formed when you touch your thumb to your middle finger). Kind of like this:
Actually, exactly like that.
Bake for 10-15 minutes, or until springy when you push on them.
Let them cool. For at least an hour.
While they’re cooling, mix together your icing. Using a hand mixer, blend 1/2 stick of softened butter, 8 ounces softened creamed cheese, extract and powdered sugar. Refrigerate anything not used.
Slap some icing on each side of the whoopie pie and marry them! Don’t do it too ahead of time though, as you could run into some sliding issues.
Share, because they’re entirely too rich to enjoy on your own.