Pumpkin Whoopie Pies II

Your kids will start begging you for these cake-like sandwich cookies as soon as autumn arrives. Everyone loves these fun treats!

Yield

24 servings

Cookie Ingredients

1 cup shortening
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup canned pumpkin

Whoopie Pie Filling Ingredients

1/4 cup all-purpose flour
dash salt
3/4 cup milk
1 cup shortening
2 cups confectioners' (powdered) sugar
2 teaspoons vanilla extract

Directions

Preheat the oven to 400°F (204°C). Grease baking sheet with cooking spray or line baking sheet with parchment paper or silicone baking mat.

In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking pans; flatten slightly with the back of a spoon.

Bake for 10 to 11 minutes. Remove to wire cooling racks to cool.

For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; bring to a boil. Reduce heat; cook and stir over medium heat 2 minutes or until thickened. Cover and refrigerate until completely cooled.

In a small bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes or until light and fluffy. Spread on the bottom of half of the cookies; top with remaining cookies.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 10 minutes per batch

Storage

Store in the refrigerator.

Nutritional Information

1 serving (1 each) equals 340 calories, 17 g fat (4 g saturated fat), 19 mg cholesterol, 225 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.

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