These vegan pumpkin chai whoopie pies are a great fall treat because they have the tastes of pumpkin, chai spices, and creamy frosting all in one bite.
Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1/2 cup brown sugar. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground black pepper. 1/2 cup almond milk. 2 chai tea bags. Vegan cream cheese frosting store-bought or homemade.
Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Get almond milk hot in a small saucepan, but don't boil it. Put in the chai tea bags and wait 10 minutes. Remove tea bags and let milk cool down. Put pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract in a large bowl. Use a whisk to mix the ingredients well. Sift the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, cloves, cardamom, and black pepper together in a different bowl. Slowly add the dry ingredients to the wet ones, mixing in the almond milk infused with chai every so often, until a smooth batter forms. Drop tablespoon-sized amounts of batter onto the baking sheets that have been prepared, leaving space between each one. For 10 to 12 minutes, or until a light touch makes the tops spring back. Take them out of the oven and place them on wire racks to cool completely. Let the cookies cool down. Then, spread vegan cream cheese frosting on the flat side of half of them. Place the other cookie on top to make a sandwich. Do it again with the rest of the cookies and frosting. Serve and have fun!
Prep Time: 25 minutes
Cook Time: 10-12
Ampariza
