With Valentines Day quickly upon us I decided to revisit my most popular recipe- whoopie pies and add even more love to them. It being the holiday of love red velvet was an easy decision!

Now these sandwich cookies are closer to the traditional red velvet that used the reaction between buttermilk, cocoa powder, and vinegar instead of just relying solely on food coloring. So without further ado here’s the step by step recipe for some easy allergy friendly treats!

First melt the butter.

Then pour the butter into the milk and add the vanilla and vinegar. Give it a quick stir and set aside.

In a separate bowl sift the dry ingredients together.

Next add the pumpkin purée and brown sugar to the dry ingredients and mix well. This will be clumpy.

Add the butter mixture into the dry ingredients stirring well.

Now the dough will be smooth and somewhat thick. Now is the time to mix in the red food coloring if you desire.

Scoop the batter into a piping bag and pipe out cookies, onto a parchment lined cookie sheet, no larger than 2 inches round. I made mine hearts.

Bake and then let cool for about five minutes before placing on a cooling rack to cool completely.

Once cooled completely, match up cookies that are similar in size and shape. Use your favorite frosting to pipe on one cookie and sandwich them together.

Enjoy immediately or store in an airtight container for up to five days if they last that long.