Monday, August 27, 2012

Pumpkin Whoopie Pies & Sandy's Cinnamon Roll Frosting


Pumpkin Whoopie Pies 

 By: Vonieta Stogner  

Original Recipe Yield 3 dozen 


 2 cups packed brown sugar

 1 cup vegetable oil (I used olive oil)

 1 1/2 cups solid pack pumpkin puree (used a whole 15 ounce can)

 2 eggs

 3 cups all-purpose flour

 1 teaspoon salt

 1 teaspoon baking powder

 1 teaspoon baking soda

 1 teaspoon vanilla extract (added this and an extra splash!)

 1 1/2 tablespoons ground cinnamon (added a bit more)

 1/2 tablespoon ground ginger (alas, another I added a bit more on)

 1/2 tablespoon ground cloves (out of these so I added more of the spices above and added some pumpkin pie spice and freshly grated nutmeg)

 Filling: (I didn't make this one but I will share the one I used below)

1 egg white

 2 tablespoons milk

 1 teaspoon vanilla extract

 2 cups confectioners' sugar

 3/4 cup shortening


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

2. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.

3. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.

4. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.  

Sandy's Cinnamon Roll Frosting for Pumpkin Whoopie Pie Filling: 

8 ounces of cream chese

6 T. of salted butter

1 1/2 cups of powdered sugar

LOTS of freshly grated nutmeg

An overflowing teaspoon of vanilla extract


I just beat the cream cheese with a paddle attachment on my blender and when it is creamy, I add the butter and let these blend together until not chunky or lumpy. I add the vanilla and blend and then the powdered sugar and last the nutmeg. This has become famous and THE MOST requested thing I make (well, only if it is on top of homemade, whole grain cinnamon rolls!) for birthdays, anniversaries, Christmas, family gatherings and more!


These were the loveliest little cookie pies and provided a delicious sweet gift for our family of five, our daughter's friend, and our oldest son and his daughter!


It might have been 93 here today and the oven didn't help a house with no central heat and air but we had fun pretending the leaves were falling while it lasted!



Nutritional Information  

Amount Per Serving  Calories: 425 | Total Fat: 21.7g | Cholesterol: 24mg

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