Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

By: Vonieta Stogner

"A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better."

• Cooking Method• Bake• Crock Pot• Grill/BBQ• Microwave• StovetopDish Type• Appetizers• Breads• Desserts• Drinks• Main Dishes• Salads• Side Dishes• SoupsMeal Type• Breakfast• Desserts• Dinner• Lunch• SnacksOccasion• Birthdays• Christmas• Easter• Parties• Passover• Potlucks• Thanksgiving
  Add
• Create Menu
• New Menu 1
  AddNew Menu
• Customize Recipe
• Kitchen-friendly View

Servings (Help)

USMetricCalculate
Original Recipe Yield3 dozen

Ingredients

• 2 cups packed brown sugar
• 1 cup vegetable oil
• 1 1/2 cups solid pack pumpkin puree
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons ground cinnamon
• 1/2 tablespoon ground ginger
• 1/2 tablespoon ground cloves
• 1 egg white
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3/4 cup shortening

Directions

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.

Nutritional Information

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