by AdobeStock/ckimballphoto
Pumpkin flavored whoopie pie cakes with whipped vanilla cream filling.
Ingredients
- 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
Directions
- 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: Adding1/2 cup black walnuts (ground) gives these cookies a special, delicious flavor.
Pumpkin Whoopie Pie
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.”
