Pumpkin Whoopie Pie Recipe

Recent variations to whoopie pie include pumpkin, and this Pumpkin Whoopie Pie recipe comes from Martha Tompkins, Pittsburg, Kansas. She writes: “I found extra confectioner’s sugar was needed to make the filling thick enough. You can also streamline it a little by using a good cinnamon roll recipe. The recipe is from The Best of Amish Cooking by Phyllis Pellman Good. I have made it, and it is delicious.”  

Pumpkin Whoopie Pies  

Cookies: 

2 cups brown sugar
1 cup vegetable oil
1 1/2 cups cooked, mashed pumpkin
2 eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 1/2 tablespoon cinnamon
1/2 tablespoon ginger
1/2 tablespoon ground cloves 

Filling: 

2 egg whites, beaten
4 tablespoons milk
2 teaspoons vanilla
4 cups confectioner’s sugar, divided
1 1/2 cups shortening 

Heat oven to 350°F. Grease cookie sheet; set aside. 

For cookies, cream sugar and oil. Add pumpkin and eggs. Add flour, salt, baking powder, baking soda, vanilla and spices. Mix well. 

Drop by heaping teaspoons onto greased cookie sheet. Bake for 10 to 12 minutes. 

For filling, mix together egg whites, milk, vanilla and 2 cups confectioner’s sugar. Beat in shortening and remaining confectioner’s sugar. 

To build pies, spread dab of filling on flat side of cooled cookie. Top with another cookie to form sandwich pie. Yields 3 dozen sandwich pies. 

Variation: Adding ½ cup black walnuts (ground) gives these cookies a special, delicious flavor.