PUMPKIN WHOOPIE PIES
A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better.
Provided by V. Stogner
Categories Fruits and Vegetables Vegetables Squash
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- 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 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.
- 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.
Nutrition Facts : Calories 424.8 calories, Carbohydrate 55.8 g, Cholesterol 20.8 mg, Fat 21.7 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4 g, Sodium 294.9 mg, Sugar 37.7 g
AMISH PUMPKIN WHOOPIE PIES
I first sampled these whoopie pies after my daughter Alisha choose them, after winning a prize for a cake walk, at a school Fall festival. We enjoyed them on the way home that night! We liked them so much, The next day, I ask the secretary in the office if she knew who had brought these whoopie pies in for the cake walk. The...
Provided by Dana S.
Categories Cookies
Time 40m
Number Of Ingredients 16
Steps:
- 1. Mix flour, spices, baking powder and baking soda.
- 2. In a separate bowl, beat together pumpkin, egg yolks, brown sugar, oil and vanilla. Gradually add dry ingredients, beating well.
- 3. Drop by tablespoonful onto lightly greased or parchment lined baking sheet.
- 4. Bake at 350 degrees F. for 12 to 15 minutes, do not overbake.
- 5. Let cool one minute on cookie sheet, then remove to wire cooling rack.
- 6. For Filling: Beat 1/2 cup butter, 8-oz. soft cream cheese, and 1 teaspoon vanilla.
- 7. Gradually add in one pound of confectioners' sugar and beat until creamy.
- 8. Spread cream cheese filling generously between 2 cookies.
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