I've been dreaming about indulging in a whoopie pie since the day I was diagnosed with gluten, dairy, and soy allergies. Prior to my diagnosis I'd only ever had a whoopie pie once in my life, yet for some reason, as I sat in my doctor's office listening to her tell me all the foods I should avoid, it was the thought of never having another whoopie pie that left me most distraught. The mind goes to bizarre places, I tell you. Luckily I found this pan at Williams-Sonoma and was able to successfully recreate a gluten free whoopie pie strikingly similar to the original. I added in one half tablespoon of pumpkin pie spice to the recipe for no other reason than it's officially fall, and it was marvelous. Self restraint is in full force this morning, as these lovelies are sitting on my counter...
Pumpkin Spice Whoopie Pies
1 1/2 C. all-purpose gluten free flour
1 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 Tbs. pumpkin pie spice (I found this at Trader Joes)
2 eggs, room temp
1/4 C. canola oil
1/2 C. coconut milk (or any of choice)
Preheat oven to 350 F.
In a large bowl, mix together flour, sugar, baking powder, salt, cinnamon, and pumpkin spice.
In a separate bowl, whisk eggs, oil, and milk. Add into dry ingredients. Mix just until fully incorporated.
If you have a whoopie pie pan, fill each round until 3/4 full (about 1 Tbs.) Otherwise, on a parchment lined baking sheet, spread out about 1 Tbs. mixture to form pies - 2-3 inches apart.
Bake for 15 minutes, or until toothpick comes out clean. Let sit for 2 minutes on pan, then transfer to wire rack to cool.
Using your favorite frosting (click here for my homemade vegan vanilla frosting), spread about 1/2 Tbs. on bottom side up of each pie, and top with another. Makes about 8 pies.
Recipe adapted from Silvana Nardrone's Cooking For Isaiah.
1 1/2 C. all-purpose gluten free flour
1 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 Tbs. pumpkin pie spice (I found this at Trader Joes)
2 eggs, room temp
1/4 C. canola oil
1/2 C. coconut milk (or any of choice)
Preheat oven to 350 F.
In a large bowl, mix together flour, sugar, baking powder, salt, cinnamon, and pumpkin spice.
In a separate bowl, whisk eggs, oil, and milk. Add into dry ingredients. Mix just until fully incorporated.
If you have a whoopie pie pan, fill each round until 3/4 full (about 1 Tbs.) Otherwise, on a parchment lined baking sheet, spread out about 1 Tbs. mixture to form pies - 2-3 inches apart.
Bake for 15 minutes, or until toothpick comes out clean. Let sit for 2 minutes on pan, then transfer to wire rack to cool.
Using your favorite frosting (click here for my homemade vegan vanilla frosting), spread about 1/2 Tbs. on bottom side up of each pie, and top with another. Makes about 8 pies.
Recipe adapted from Silvana Nardrone's Cooking For Isaiah.
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