Pumpkin Whoopie Pies
Amazing whoopie pie with spicy pumpkin flavor in the cookie and a spectacular icing in the middle. Great for holiday baking.
Ingredients
Pumpkin Whoopie Pies
- 2 cups packed brown sugar
- 1 cup canola oil
- 1 1/2 cups solid pack pumpkin puree
- 2 large eggs
- 4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1 1/2 tbsp. ground cinnamon
- 1/2 tbsp. ground ginger
- 1/2 tbsp. ground cloves
- 1 tsp. pumpkin pie spice
Whoopie Pie Filling
- 1 large egg white
- 2 tbsp. 2% milk
- 1 tsp. vanilla extract
- 2 cups confectioners’ sugar
- 3/4 cup Crisco shortening
Instructions
Pumpkin Whoopie Pies
- Preheat oven to 350°.
- Lightly grease baking sheets.
- Combine the oil, brown sugar, pumpkin, eggs, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger, cloves, and pumpkin pie spice.
- Beat well.
- Add the flour, and stir with a wooden spoon until well mixed.
- With a small cookie scoop, drop dough onto the prepared baking sheets.
- Bake at 350° for 10 to 12 minutes.
- Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
Whoopie Pie Filling
- Beat egg white until stiff.
- 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.
- Spread over the bottom of a pumpkin cookie and top with another cookie to form a whoopie pie.
Notes
Recipe adapted from All Recipes.
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