Vegan Black Sesame Whoopie Pies with Pumpkin “Dulce de Leche” Frosting

Vegan Black Sesame Whoopie Pies with Pumpkin “Dulce de Leche” Frosting

Share facebook twitter email

These soft and chewy gluten-free and vegan black sesame whoopee pies are nostalgic and the whole family will love them. With a naturally sweetened pumpkin dulce de leche frosted filling, they're colorful for Halloween, but delicious for any occasion. Lightly sweet, fun to eat and make, they're a Just Date Syrup holiday cookie you'll keep coming back to.

  • Cook 15 min
  • Serves 10 cookies

Ingredients

  • 1/2 cup buckwheat flour
  • 1/4 cup sorghum flour
  • 1/4 cup almond flour
  • 1/4 cup cacao powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp flax
  • 1/8 tsp salt
  • 1 mashed banana
  • 1/4 cup Just Date Syrup
  • 1/4 cup black tahini
  • 1 tsp vanilla
  • 1/4 cup almond milk
  • 1 tbsp black sesame seeds
  • 1/4 cup Just Date Chocolate Chips
  • 1/3 cup pumpkin puree (frosting)
  • 1/4 cup cashew or almond milk (frosting)
  • 1 tsp pumpkin pie spice
  • 1/2 cup packed, pitted medjool dates
  • 1 tsp vanilla (frosting)
  • 6 oz vegan cream cheese
  • 2 tbsp Just Date Syrup (frosting)
Instructions
  1. Combine dry ingredients in one bowl and wet ingredients in another. Add wet mixture into dry and stir until incorporated.
  2. Add black sesame seeds and chocolate chips and fold into batter.
  3. Preheat oven to 350°F. Scoop about 2 tbsp batter for each cookie onto a parchment or silpat-lined baking sheet. Smooth out tops and sides with fingers (they won't spread when baking). Batter yields 10 cookies.
  4. Bake for 15 minutes, then remove and move cookies to a cooling rack.
  5. Meanwhile, make frosting: Heat pumpkin puree, milk, and pumpkin pie spice in a small saucepan on medium heat for about 5 minutes (optional but allows spices to become more fragrant).
  6. Let pumpkin mixture cool to room temperature.
  7. Place dates, pumpkin mixture, and remaining frosting ingredients into a food processor and blend until smooth and silky.
  8. Store frosting in the fridge to stiffen up until cookies are cooled and ready to be frosted.
  9. To assemble, pipe or spread frosting onto flat side of cookie, then sandwich another cookie on top. Or frost individually for maximum frosting coverage.
  10. Cookies taste even better the next day.
by Michal Sierens