Vegan Pumpkin Whoopie Pies

• The cakes
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon ground cloves
• 2 1/2 cups brown sugar
• 1 cup canola oil
• 2 egg substitute
• 2 cups pumpkin
• 1 teaspoon vanilla
• The filling
• 4 ounces vegan cream cheese
• 2 cups powdered sugar
• 2 tablespoons vegan butter

1. Preheat oven to 350 degrees.
2. Start with the cakes. Combine flour, baking powder, baking soda and spices in large mixing bowl. In a seperate bowl, cream together sugar, oil, egg replacers, pumpkin and vanilla. Add wet ingredients to the dry ingredients and mix together.
3. Drop by rounded tablespoons onto greased cookie sheets and bake for 14 to 16 minutes or until the center of the cookies springs back when lightly pressed. Cool thoroughly on wire racks or towels before spreading with filling.
4. While the cakes are baking you can make the cream cheese filling. In a medium bowl, cream together vegan cream cheese and vegan butter. Mix in powdered sugar one half cup at a time until thoroughly blended.
5. To assemble, spread a sizeable dollop of filling on the bottom of one thoroughly cooled cake, make a "sandwich" with a second cake.

cakes, allpurpose, baking powder, baking soda, salt, cinnamon, ginger, ground cloves, brown sugar, canola oil, egg substitute, pumpkin, vanilla, filling, cream cheese, powdered sugar, butter

Taken from www.food.com/recipe/vegan-pumpkin-whoopie-pies-385254 (may not work)