Pumpkin Whoopie Pies - gluten free and vegan

My obsession with whoopie pies has taken a new turn and today I pulled out my Whoopie Pies book and tried my hand at the classic Fall flavor- Pumpkin. I made my typical conversions to gluten free but then took it one step further and went egg free as well. Why? Well, I'm intrigued by vegan baking as I'm working on cutting out dairy 100% (damn you, pizza from The Rack- why must you call to me?) and wanted to go the extra mile with egg-less baking.

Pumpkin Whoopie (gluten free and vegan)
adapted from Whoopie Pies

Preheat Oven to 350 degrees and blend flax seeds with water
Blend in a bowl:
2 and 1/4 cup Gluten free flour (Artisan Blend)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 Tablespoon cinnamon
1 1/2 teaspoon ground ginger
1 teaspoon nutmeg
1/2 teaspoon salt

In mixer:
1/2 cup Earth Balance
1 cup brown sugar


Blend above then Add 
1 1/2 Cups Pumpkin (Libby's is gluten free)
1 egg or Flax seed *
1 teaspoon vanilla extract
* mix 1 Tablespoon ground flax seeds with 3 Tablespoons warm water- stir then let rest for 5 minutes- stir aging before adding


Combine Dry with Wet and mix until just stirred in 
Drop 2 tablespoon sized piles onto baking sheet and bake for 15 minutes. Remove- cool and enjoy with a cream cheese frosting but don't tell Dave that it's a cream cheese frosting- even if it's Tofutti and Earth Balance he still doesn't want to know this but will enjoy it anyhow.