A novel Whoopie Pie flavor that makes a great Winter treat!
¾ cup sunflower oil
1 ½ cups canned pumpkin
2 eggs
1 teaspoon vanilla extract
1 tablespoon ginger juice
3 ¼ cups white spelt flour
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons cinnamon
½ teaspoon cardamom
¼ teaspoon cloves
4 ounces cream cheese at room temperature
4 tablespoons unsalted butter at room temperature
1 ½ cups powdered sugar
1 teaspoon vanilla
Preheat the oven to 375 degrees.
In a large bowl mix the brown sugar and oil with a spoon until well combined.
Add pumpkin, eggs, vanilla and ginger juice. Continue to stir until the mixture is smooth.
Sift together the flour, salt, baking powder, baking soda and spices.
Add the flour mixture to the wet ingredients.
Scoop about 1 tablespoon of batter per cookie onto baking trays lined with non-stick baking paper. Space them about 3 inches apart.
Bake for about 10 minutes or until firm.
Cool on a wire rack.
Meanwhile use an electric mixer to combine the butter and cream cheese. Add the sugar and beat until well combined. Add the vanilla and beat until the mixture is pale and creamy.
When the cookies are completely cool, use the cream cheese filling to sandwich them together.