Pumpkin Spice Latte Whoopie Pies
Ingredients
Pumpkin spice latte cookies
- 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
- 1/2 cup plant butter, softened
- 1 cup sugar (may sub with coconut or maple sugar)
- 1/4 cup nut/seed butter
- 1 teaspoon pure vanilla extract
- 1/2 cup pure canned pumpkin (NOT pumpkin pie mix)
- 2 cups gluten-free flour (preferably 1:1 baking flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice (or pumpkin spice)
- 1-2 tablespoons instant coffee grounds (may sub with decaf)
- pinch salt
Vegan caramel
- 3 tablespoons vegan butter (may sub with coconut or avocado oil)
- 2 tablespoons maple syrup
- 1/4 teaspoon pure vanilla extract
- pinch of salt
- 2 tablespoons nut/seed butter
- 1/2 teaspoon baking soda (for a more caramel color- optional)
- 2-3 tablespoons plant milk
Vanilla buttercream filling
- 1 cup plant butter, softened
- 3 cups organic powdered sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
Preparation
Heat oven to 375°F.
Make the flax eggs by combining the flaxseed meal and water and letting it sit for a few minutes until it gels up.
In a large bowl, beat the butter, sugar, nut/seed butter, and vanilla with an electric mixer on medium speed, scraping the bowl occasionally, until well blended.
Then beat in the canned pumpkin and flax eggs until well mixed.
On low speed, beat in the flour, baking soda, baking powder, pumpkin spice, coffee, and salt.
Lay out macaron baking mats onto baking sheets.
Roll 1 tablespoon of batter in your hands to make a smooth ball and then gently press it down creating a dome shape if possible.
Bake for 10 minutes and cool for about 15-20 minutes before filling with frosting.
Caramel
In a small saucepan, melt the butter or oil over high heat.
Once melted, whisk in the maple syrup, vanilla, and salt.
Filling
Beat the softened plant butter until creamy.
Gradually add the powdered sugar and beat until smooth.
Mix in the cinnamon and vanilla extract until well combined.
Assembly
Spread the vanilla buttercream filling and vegan caramel onto the flat side of one cooled cookie.
Top with another cookie to form a sandwich.
