Pumpkin Whoopie Pies recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 2 cups packed brown sugar 1 cup vegetable oil 1 ½ cups solid pack pumpkin puree 2 eggs 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract 1 ½ tablespoons ground cinnamon ½ tablespoon ground ginger ½ tablespoon ground cloves 1 egg white 2 tablespoons milk 1 teaspoon vanilla extract 2 cups confectioners' sugar ¾ cup shortening
Nutrition Info
- 424.8 caloriescarbohydrate: 55.8 gcholesterol: 20.8 mgfat: 21.7 gfiber: 1.5 gprotein: 3.4 gsaturatedFat: 4 gservingSize: -sodium: 294.9 mgsugar: 37.7 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Whoopie Pies
Directions
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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.