#pumpkinchai

These Vegan Pumpkin Chai Whoopie Pies are a delicious fall treat. They are made of a soft, cake-like cookie sandwich filled with creamy chai spice frosting. The flavors are warm from the pumpkin and the chai spices. They're great for any fall get-together or as a sweet treat on a cold night.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 tablespoon chai spice mix ground cinnamon, ginger, cardamom, cloves, and nutmeg. 1/2 cup almond milk. 1 tablespoon apple cider vinegar. Chai spice frosting vegan butter, powdered sugar, chai spice mix. Optional: crushed pecans for garnish.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Put pumpkin puree, melted coconut oil, maple syrup, and vanilla extract in a large bowl. Mix the flour, baking powder, baking soda, salt, and chai spice mix together in a different bowl. Mix the dry and wet ingredients together until they are just barely mixed. To make vegan buttermilk, mix almond milk and apple cider vinegar in a small bowl. Mix this into the batter until it's smooth. Place spoonfuls of batter on 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. On a wire rack, let the whoopie pies cool all the way down. To make the chai spice frosting, mix vegan butter, powdered sugar, and chai spice mix until smooth while the pies cool. Once the whoopie pies are cool, put frosting on one pie's flat side and put it between two other pies. Do this with the rest of the pies. If you want, you can add crushed pecans as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 12 minutes

These Vegan Pumpkin Chai Whoopie Pies are a delicious fall treat. They are made of a soft, cake-like cookie sandwich filled with creamy chai spice frosting. The flavors are warm from the pumpkin and the chai spices. They're great for any fall get-together or as a sweet treat on a cold night.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 tablespoon chai spice mix ground cinnamon, ginger, cardamom, cloves, and nutmeg. 1/2 cup almond milk. 1 tablespoon apple cider vinegar. Chai spice frosting vegan butter, powdered sugar, chai spice mix. Optional: crushed pecans for garnish.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Put pumpkin puree, melted coconut oil, maple syrup, and vanilla extract in a large bowl. Mix the flour, baking powder, baking soda, salt, and chai spice mix together in a different bowl. Mix the dry and wet ingredients together until they are just barely mixed. To make vegan buttermilk, mix almond milk and apple cider vinegar in a small bowl. Mix this into the batter until it's smooth. Place spoonfuls of batter on 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. On a wire rack, let the whoopie pies cool all the way down. To make the chai spice frosting, mix vegan butter, powdered sugar, and chai spice mix until smooth while the pies cool. Once the whoopie pies are cool, put frosting on one pie's flat side and put it between two other pies. Do this with the rest of the pies. If you want, you can add crushed pecans as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 12 minutes

These Vegan Pumpkin Chai Whoopie Pies are a delicious fall treat. They are made of a soft, cake-like cookie sandwich filled with creamy chai spice frosting. The flavors are warm from the pumpkin and the chai spices. They're great for any fall get-together or as a sweet treat on a cold night.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 tablespoon chai spice mix ground cinnamon, ginger, cardamom, cloves, and nutmeg. 1/2 cup almond milk. 1 tablespoon apple cider vinegar. Chai spice frosting vegan butter, powdered sugar, chai spice mix. Optional: crushed pecans for garnish.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Put pumpkin puree, melted coconut oil, maple syrup, and vanilla extract in a large bowl. Mix the flour, baking powder, baking soda, salt, and chai spice mix together in a different bowl. Mix the dry and wet ingredients together until they are just barely mixed. To make vegan buttermilk, mix almond milk and apple cider vinegar in a small bowl. Mix this into the batter until it's smooth. Place spoonfuls of batter on 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. On a wire rack, let the whoopie pies cool all the way down. To make the chai spice frosting, mix vegan butter, powdered sugar, and chai spice mix until smooth while the pies cool. Once the whoopie pies are cool, put frosting on one pie's flat side and put it between two other pies. Do this with the rest of the pies. If you want, you can add crushed pecans as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 12 minutes