Pumpkin Whoopie Pies

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

Yield

3 dozen cookies (18 servings)

Cookie 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

Whoopie Pie Filling Ingredients

1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' (powdered) sugar
3/4 cup shortening

Directions

Preheat the oven to 350°F (177°C). Lightly grease baking sheet with cooking spray or line baking sheet with parchment paper or silicone baking mat.

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. Drop dough by heaping teaspoons onto the prepared baking sheets.

Bake for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.

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.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 12 minutes per batch

Nutritional Information

Amount Per Serving: Calories: 425; Total Fat: 21.7 g; Cholesterol: 24 mg; Sodium: 295 mg; Total Carbs: 55.8 g (Dietary Fiber: 1.5 g); Protein: 3.4 g

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map