Pumpkin whoopie pies

Pumpkin whoopie pies

Ingredients

  • 1 cup shortening

  • 2 cups packed brown sugar

  • 2 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • 3-1/2 cups all-purpose flour

  • 1-1/2 teaspoons baking powder

  • 1-1/2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1-1/2 cups canned pumpkin

  • FILLING:


  • 1/4 cup all-purpose flour


  • Dash salt


  • 3/4 cup whole milk


  • 1 cup shortening


  • 2 cups confectioners' sugar


  • 2 teaspoons vanilla extract


  • Directions


    • Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next 6 ingredients; beat into creamed mixture alternately with pumpkin.

    • Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 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 on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator.

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