1-1/2CBrewed Starbucks dark Italian Roastallowed to cool
FOR THE PUMPKIN CREAM:
1CVegan Cream Cheese
15ozCan Pumpkin Puree
1/4CCoconut Creamfrom an unrefrigerated can
FOR GARNISH & SERVING
Pumpkin Pie Spice
Coconut Creamsweetened with a bit of powdered sugar, if desired
Preheat oven to 350 degrees and prepare 2-3 baking pans with parchment sheets.
Fit a pastry bag with a 1/2" round tip and place in a tall glass with the edges folded down for easier filling.
Allow cream cheese to come to room temperature.
In the bowl of an electric mixer, place the Ener-G Egg Replacer, almond milk and vanilla. Whisk until frothy.
Add the sugar and applesauce. Whisk until combined.
In a separate bowl, combine the flours, salt and baking powder and stir to combine.
Fold the dry mixture into the wet, taking care to not over mix.
It should look thick, but light and fluffy.
Spoon into the piping bag and pipe 4" straight lines onto the parchment paper.
Dust generously with powdered sugar.
Bake for 15-17 minutes or until crispy on the top and lightly browned on the bottom.
Remove to a rack to cool completely before removing from the parchment.
Meanwhile, brew the coffee and allow to cool.
In the bowl of an electric mixer, add the softened vegan cream cheese, confectioners sugar, pumpkin puree and coconut milk. Chill until ready to assemble.
To assemble, simply dip the ladyfingers into the coffee. Do not oversaturate them. Just a quick dip and then into the bottom of an 8x8" pan. Mine has a removable bottom. Get them as close together as you can.
Top with a thin layer of pumpkin cream.
Repeat with another layer of cookies and then another layer of pumpkin cream.
You can repeat again if you have enough cookies.
Chill for 4 hours or overnight.
When you are ready to serve, dust the tops with pumpkin pie spice and a dollop of sweetened coconut cream if desired.