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Pumpkin Whoopie Pies | Can't Stay Out of the Kitchen

Pumpkin Whoopie Pies

Amazing whoopie pie with spicy pumpkin flavor in the cookie and a spectacular icing in the middle. Great for holiday baking.
Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins
Course Cookies, Brownies and Bars
Cuisine American
Servings 36

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.
© Can’t Stay Out of the Kitchen
Keyword cinnamon, cookie, dessert, pumpkin
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