I have been wanting to try to make these for a while now, and finally got around to it. Whoopie pies are supposedly a Pennsylvania Dutch invention, and I believe they are usually filled with a marshmallow cream filling. But with Halloween being right around the corner, how could I resist making a pumpkin cream cheese icing instead?
Cakes:
2 cups flour
1/2 cup cocoa powder
1 tsp baking soda
/2 tsp salt
1/2 cup oil
1 cup sugar
4 oz silken tofu
1/4 cup soy milk
1 tsp vanilla
Preheat oven to 350°. Sift the flour, cocoa powder, baking soda and salt in a bowl. Blend the rest of the ingredients (I use a stick blender), then mix with the flour into a batter. Drop with a tablespoon onto a baking sheet lined with parchment paper, then flatten with your hands. Bake for 8-10 minutes, or until they are just dry. Cool on a wire rack.
Filling:
1/4 cup vegan cream cheese
2 tbsp earth balance (or other vegan butter)
2 tbsp pumpkin puree
peel from 1 orange
pinch of salt
2-2 1/2 cups powdered sugar
Cream all ingredients together. Place 1 tbsp icing between 2 cakes and press lightly. The icing is quite sweet, so don't use too much. If it is too soft to handle, just place it in the fridge for a while. Store the pies in an air-tight container in the fridge, but place them in room temperature before eating. Makes 18.
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