Sherrys Pumpkin Whoopie Pies Recipes

Steps:

• Mix all dry ingredients together, add the liquid ingredients and stir. Drop by rounded tablespoons on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. While the Whoopie Pies are cooking, mix 1 cup of shortening, 1 stick of softened butter, 2 teaspoons of vanilla extract, 2 teaspoons of milk, 3 1/3 cups of confectionary sugar with the marshmallow creme and blend in your mixer until smooth and fluffy. Allow your Whoopie Pies to cool. Once they are cool frost and enjoy.

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.

Steps:

• Mix the flour, baking soda, cocoa, salt, shortening, sugar, eggs, vanilla and the milk till combined. Don't grease your pan, use a nonstick cookie sheet, and drop by rounded tablespoons. Allow for adequate spacing of approximately 1 inch, as they do increase in size as they bake. Bake at 400 degrees for 8-10 minutes. Allow to cool, on a cooling rack. While the Whoopie Pie is cooking, Place 2 cps of shortening, 2 cps of confectionary sugar and 2 cups of marshmallow fluff in your mixer. Mix until fluffy and smooth. Once the Whoopie Pie is cooled, frost the pie and add the 2 sides together. On a personal note -- I always double the frosting mixture, as I like the Whoopie Pies full of cream!

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened., Drop by 2 tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool., For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled., In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread about 3 tablespoons filling on each bottom of half the cookies; cover with remaining cookies. Store in the refrigerator. If desired, roll the filled pies in pecans or chocolate chips and sprinkle with additional cinnamon.