Pumpkin Overload

What to do when you have an overabundance of pumpkin? Well, you can toast pumpkin seeds, make pumpkin seed bark, make pumpkin pie, make pumpkin roll...but the best of all this season....

Pumpkin Whoopie Pie!


  • Approximately 2 cups of flour (make gf by using a gf all purpose flour blend)
  • 1 tablespoon of cinnamon
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of ginger
  • 1/2 teaspoon nutmeg (or allspice, whichever you have on hand)
  • 1/2 cup of brown sugar
  • 1/2 cup of sugar (or sweetener substitute, I used honey)
  • A pinch of salt
  • 1/2 cup of oil (can substitute with applesauce)
  • 1 cup of Pumpkin puree
  • 1 large egg
Preheat the oven to 345 degrees. 
In one bowl mix all the dry ingredients, in another mix the wet ingredients. 
Then slowly combine the wet and dry ingredients. If the mixture is too runny, add more flour.
Spoon onto greased cookie sheets.
Bake for about 12-15 minutes.
Let Cool and then sandwich with some cream (recipe follows below). 

  • 1 1/2 cream cheese packets
  • 1/4 cup of sugar
  • A dash of vanilla
  • 6 tablespoons of butter
Mix all ingredients, then cool in the fridge for about 15 minutes before using. 


Popular posts from this blog

2nd Annual Philly S.E.E.D Fest 2017 Recap

Charlie was a sinner. Philadelphia, PA (Vegan and Gluten-Free)

Tia Lupita Hot Sauce

Han Dynasty is a gluten free safe heaven!!

When Some days...You Just Feel Like The Odd Man Out

How Living With A Dog Has Changed My Life

King Daddy's Chicken and Waffles, Asheville, NC Gluten-Free and Vegetarian Friendly

Mom's Organic, Naked Lunch both Vegan and Gluten Free

Philly S.E.E.D Fest 2017

Ayurvedic Carrot Soup