Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Snacks: Pumpkin Whoopie Pies




Source of Recipe


4 on 4


List of Ingredients




1 cup shortening
2 cups packed brown sugar
2 eggs
1 teaspoon real 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 cooked or canned pumpkin

Whoopie Pie Filling:
1/4 cup all-purpose flour
dash salt
3/4 cup milk
1 cup shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract



Recipe



In a mixing bowl, cream shortening and brown sugar.
Add eggs, one at a time, beating well after each
addition. Beat in vanilla. Combine the flour, baking
powder, baking soda, salt, cinnamon and ginger; add to
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 at 400' for 10-11 minutes. Remove to wire racks
to cool. For filling, combine the flour and salt in a
saucepan. Gradually whisk in milk until smooth; cook
and stir over medium heat for 5-7 minutes or until
thickened. Cover and refrigerate until completely
cooled. In a mixing bowl, cream shortening,
confectioners' sugar and vanilla. Add chilled milk
mixture; beat for 7 minutes or until fluffy. Spread on
the bottom of half of the cookies; top with remaining
cookies. Store in the refrigerator.