Recipe by Kerenza De Freitas. A delicious take on a nostalgic favorite, these pumpkin whoopie pies are made with either active or discard sourdough starter. Don't have a sourdough starter? Check out this video, and we'll show you how to create your own, or you can sign up to be notified about our next batch of heirloom Einkorn Sourdough Starter here!

Instructions

1. Make the dough: In a large bowl, combine the pumpkin puree, sugar, coconut oil, vanilla extract, starter, and egg yolk.
2. Sift in the flour, salt, pumpkin spice, baking powder, and baking soda. Mix until it comes together. Don’t overmix.
3. Cover the bowl and let it sit at room temperature for 7-10 hours.
4. Preheat the oven to 350 degrees F and line a large cookie sheet with parchment paper.
5. Scoop out about 1 ½ tablespoons to 2 tablespoons of batter onto the baking sheet, spacing them 2 inches apart.
6. Bake for 10-12 minutes until the tops are smooth and shiny. Remove from the oven and let the cookies sit for a few minutes before moving to a cooling rack.
7. Let the cookies cool completely before filling.
8. Make the Cream Cheese Filling: Whip the cream cheese and butter on medium speed in the bowl of a stand mixer with the paddle attachment. Reduce to low speed and slowly add the powdered sugar until all is incorporated. Scrape down the sides of the bowl and add the vanilla. Mix on medium speed for 1 minute. Transfer to a piping bag with a round frosting tip.
9. Pipe or spread a thick layer of frosting on one cookie, then take another cookie and sandwich them together.

Notes

• We used a stiff starter in this recipe. A higher hydration starter can also be used without any adjustments, active or discard.
• Store the cookies in an airtight container for up to 2 days at room temperature or in the fridge for up to 1 week.