V PUMPKIN WHOOPIE PIES

Makes 18-24 Small Pies (36-48 pieces)
1/2 Cup Non Hydrogenated Vegetable Shortening
2 Cups Sugar
2 tsp Molasses
2 tsp Vanilla Extract
1 1/2 Cups Pumpkin Puree
4 1/2 Cups All Purpose Flour
1 Tbs Ener-G Egg Replacer
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1/4 tsp Nutmeg
1/4 tsp Allspice
1/4 tsp Cinnamon

Preheat oven to 375º. Line two cookie sheets with parchment paper. Cream shortening and sugar together, using a stand mixer if available. You can also do it by hand. Add molasses and vanilla and beat well. Add pumpkin puree and whip until incorporated (don’t worry if the fat doesn’t mix in completely).
In a separate bowl, combine all the remaining ingredients and mix well. Add this dry mix to the wet until all incorporated. It will make a stiff batter. I find it easiest to use and ice cream scoop that has a release lever to drop the dough onto your cookie sheet. The scoop I used holds 2 Tbs. Wet your fingers and gently flatten the dough balls. This will prevent your pies from tipping over by creating a semi-flat surface for them to rest on.

Bake for 10-13 minutes or until a toothpick inserted comes out clean, and the tops spring back when pressed in the center. Remove cookies from the cookie sheet as soon as they come out of the oven to prevent over-baking. Cover them with a towel or plastic wrap to keep moisture/steam in, as this will prevent a hard crust from forming. Prepare the filling while your cookies are cooling.

Cream Cheese Filling
1/2 Container Tofutti Better than Cream Cheese
2 Cups Powdered Sugar
2 Tbs Earth Balance
Whip ingredients together and spread between two cookies!