Pumpkin spice this. Pumpkin spice that. Everything from coffee to cereal is marketed with this fall flavor combination. It’s delicious and classic for sure, but aren’t you ready for your pumpkin spice to be a bit more interesting? My Pumpkin Whoopie Pies combine some expected elements but thanks to my favorite Indian spice, garam masala, these little bastards pack a spicy surprise.

Makes 24 small whoopie pies or 12 large ones.

7.5 ounces flour (roughly 1 1/2 cups flour)

1 Tbsp garam masala*

2 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

7 ounces brown sugar (roughly 1 cup)

1/2 cup oil

1 tsp egg replacer mixed with 1 1/2 Tbsp water (or 1 Tbsp ground flax seed and 2 Tbsp water)

1 tsp vanilla

1 1/2 cup pureed pumpkin (not pumpkin pie mix)

*Don't have garam masala in your pantry? Don't panic, it's easily found at Whole Foods or similar store. If you live anywhere near an Indian grocery, buy it there instead. It will be a fraction of the cost! You can also make your own if you have a well stocked spice cabinet. Click here for a good recipe.)

13 oz powdered sugar

4 oz vegan cream cheese

1/2 cup vegetable shortening

2 Tbsp lemon juice

Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.

In a large bowl combine the flour, garam masala, cinnamon, baking powder, baking soda and salt. With a whisk, thoroughly blend.

In the bowl of a stand mixer combine the brown sugar and oil and mix with the paddle attachment on medium speed. 

While the oil and sugar are mixing, combine the egg replacer (or ground flax seed) and the water in a small bowl and set aside.

Once the oil and sugar are well combined, add the egg replacer and vanilla and mix until smooth. Add the pumpkin and mix until blended.

With the mixer running on low speed, slowly add the flour mixture 1/2 cup at a time making sure it is incorporated before adding the next 1/2 cup of flour. Scrape down the sides with a spatula as needed. Mix until all the flour is incorporated but don’t over-mix the batter. 

To make sure that your tops and bottoms of your whoopie pies are all the same size, it’s best to use a one ounce cookie scoop. If you don’t have one, stop being such an asshole so Santa will bring you one! Until then, do your best to make things uniform using a couple of teaspoons.

With the one ounce cookie scoop, place mounds of the batter about an inch apart on the parchment lines baking sheet. Place the baking sheets in the oven and bake for 15 minutes. (To ensure even baking, it's a good idea to rotate your trays between the racks half way through the baking.)

Cool the whoopie pies for a few minutes on the baking sheets before moving to wire racks to cool completely.

While the whoopie pies are cooling make the frosting,

In a stand mixer fitted with the whisk attachment combine the powdered sugar, vegan cream cheese, shortening and lemon juice. Start the machine on low so that the sugar doesn’t go everywhere and slowly increase the speed. Beat the frosting until smooth, light and airy. 

Add the frosting to a pastry bag fitted with a star attachment. (If you don’t have a pastry bag or don’t feel like being too fussy, you can load up a ziplock bag and cut one of the corners off. If you want to be super lazy just use a spoon to dollop on the frosting.)

To frost the whoopie pies, decide which ones are tops and which ones are bottoms and flip over half of them. On the ones that have been flipped over, pipe on a dollop of frosting on each one and then gently press the top on so that the first comes to the edge.

Nutritional information: coming soon