PUMPKIN WHOOPIE PIES

Pumpkin Whoopie Pies image

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

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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

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

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