Gluten-free pumpkin whoopie pies
It happens every year. As we start to feel the crisp chill in the air and experience the shortened days, my kitchen becomes a warm and comfortable little haven and the need to bake is almost instinctive. The winter holiday season is lurking just around the corner, so it makes sense to get out our rolling pins, muffin pans and cookie cutters, and get ourselves warmed up with some traditional baking.
To get in the spirit of the season, I began by creating soft and spicy gluten-free pumpkin cookies and then decided to pair them with a version of Ricki’s delicious chocolate “buttercream” frosting, a rich buttercream alternative that is made from a base of pumpkin puree and unsweetened chocolate. There’s no doubt this pair was meant to be together, because the end result was pretty incredible.
For the pumpkin cookies, I made use of my favourite vegan egg substitute and binder—flax. If you’re new to vegan baking and are interested in learning the proper how-to of flax eggs, check out Sayward’s recent post. It’s a great method!
Now, time to light yourself a scented candle, put on a pot of tea and get ready to participate in one of the season’s most beloved pastimes, starting with this recipe. Enjoy!