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Pumpkin Whoopie Pies




Source of Recipe


Quick & Simple






List of Ingredients



• 1 can(s) (15-oz. solid-pack) pumpkin
  
• 2 cup(s) (packed) brown sugar
  
• 1 cup(s) vegetable oil
  
• 2 large eggs
  
• 1 teaspoon(s) vanilla extract
  
• 3 cup(s) flour
  
• 1 1/2 teaspoon(s) cinnamon
  
• 11/2 teaspoon(s) ginger
  
• 1 teaspoon baking soda
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon (ground) cloves
  
• Filling:
  
• 1/2 cup vegetable shortening, softened
  
• 2 cup(s) confectioners' sugar
  
• 1 teaspoon vanilla extract
  
• 2 large egg whites
  






Instructions



1. Preheat oven to 350ºF. Line two baking sheets with parchment paper or grease with vegetable shortening.
   
2. In large bowl, beat together pumpkin, brown sugar, oil, eggs and vanilla extract with electric mixer until blended.
   
   
3. In a separate bowl, whisk flour, cinnamon, ginger, baking soda, baking powder, salt and cloves. Add to pumpkin mixture and beat until smooth.
   
4. Drop batter by tablespoons onto prepared pans. Bake 10 to 12 minutes, rotating pans halfway through, until tops spring back when lightly touched. Remove from pans to wire racks to cool completely.
   
5. Meanwhile, beat together all filling ingredients with electric mixer on high speed until fluffy. Spread 1/2 tsp. filling onto flat side of one cookie and top with another. Repeat with remaining cookies and filling.
   
   






Final Comments


Yield: 36 servings