Thanksgiving baking is in full swing here. I always bring pies, rolls and cranberry relish to the family dinner and this year, I’m on top of it! The pie crusts and fillings are all prepped, stored in the fridge and waiting to be assembled for baking on Thursday. The roll dough is in the freezer, the relish is “melding”. It seems like all those years of failed allergy baking experiments have finally borne fruit, and I can confidently face Thanksgiving dinner.
But I’m not one to rest on my laurels. I have a terrible weakness and curiosity that pushes me to try something new. I had an extra couple cans of pumpkin that were just begging for a home, and these mini treats are just perfect. They also freeze wonderfully, so eat half and put the other half in the freezer for a little lunchbox dessert.
Mini Pumpkin Whoopie Pies with Maple Cream Cheese FillingMakes 30 mini pies
2 1/2 cups white flour
1/2 cup whole wheat flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 cup white sugar
1 cup brown sugar
1 cup oil
1 29 ounce can pumpkin (3 1/2 cups)
1 teaspoon vanilla
1.) Preheat oven to 350.
2.) Whisk the white flour, whole wheat flour, baking soda, baking powder, salt & spices in a large mixing bowl.
3.) Whisk the sugars, oil, pumpkin and vanilla together in a medium mixing bowl.
4.) Pour the wet ingredients into the dry ingredients and carefully blend together.
5.) Scoop 2 tablespoon sized blobs of dough onto a parchment lined baking sheet. I have a #40 sized food scoop that is indispensable. It’s the perfect size for cookies.
6.) Bake for 15-18 minutes or until the tops are fully set and edges are slightly browning. This is a case you don’t want to underbake, and should err on the side of overbaking…otherwise the cookies get really sticky and doughy.
7.) Cool completely before filling.
Maple Cream Cheese Filling
(you’ll have a bit extra to spread on graham crackers later)
1 8oz. tub dairy-free cream cheese (Tofutti and Galaxy Foods make options)
1 stick dairy-free margarine, I use Fleischmann’s Unsalted Margarine.
2 Tablespoons maple syrup
5 cups powdered sugar
1 teaspoon vanilla
Dairy-free milk as needed
1.) Cream the Tofutti cream cheese and margarine together until fluffy.
2.) Add the maple syrup and beat again.
3.) Slowly add the powdered sugar.
4.) Add the vanilla at the end.
5.) If the filling seems too thick, add a few splashes of soy/rice/coconut milk.
You can make a half batch of this very easily. Just use the smaller 15 oz sized can of pumpkin (1 3/4 cups), eyeball a half tub of cream cheese and cut all the ingredients in half. You’re smart, you can do it.