Pumpkin is a great ingredient to work with when baking eggless. The pumpkin acts as a binder and bakes nicely.  I found this recipe a few years ago in a Rachel Ray Magazine and adapted it as an eggless recipe. These are soooo good and have become a family and friend favourite!

Pumpkin Cream Cheese Whoopie Pies

Combine wet Ingredients:

• 1/2 cup melted butter
• 1/4 cup melted shortening
• 1 and 1/2 cup pumpkin puree
• 1 and 1/2 cup brown sugar
• 3/4 cup plain yogurt (or egg replacer equivalent to 3 eggs)
• 2 tsp vanilla

Then add dry ingredients:

• 2 and 1/2 cup flour
• 1 and 1/2 tsp baking powder
• 1 and 1/2 tsp baking soda
• 1 tsp salt
• 1 and 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp allspice

Mix until just incorporated. Drop by tablespoonfuls for large pies. Bake 350 degrees for about 12-14 minutes. Cool before filling.

Filling:

Cream together:

• 1 pkg softened cream cheese
• 1/2 cup butter softened

Then add:

• 2 cups icing sugar
• 1 tsp vanilla
• pinch salt

Beat until fluffy. You may need to add 1/2 cup more icing sugar if the filling is too runny.

Assemble the whoopie pies. This recipe makes 16 large whoopie pies. Refrigerate or freeze.