How to Make Yummy Pumpkin Whoopie Pies

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Pumpkin Whoopie Pies.

Pumpkin Whoopie Pies You can have Pumpkin Whoopie Pies using 18 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Pumpkin Whoopie Pies

  1. You need 1 cup of shortening.
  2. You need 2 cup of brown sugar.
  3. It’s 2 of eggs.
  4. Prepare 1 tsp of vanilla extract.
  5. It’s 3 1/2 cup of all-purpose flour.
  6. It’s 1 1/2 tsp of baking powder.
  7. You need 1 1/2 tsp of baking soda.
  8. You need 1 tsp of salt.
  9. It’s 1 tsp of ground cinnamon.
  10. It’s 1 tsp of ground ginger.
  11. It’s 1/2 cup of canned pumpkin.
  12. Prepare of filling.
  13. Prepare 1/4 cup of all-purpose flour.
  14. You need 1 dash of salt.
  15. It’s 1/4 cup of milk.
  16. Prepare 1 cup of shortening.
  17. It’s 2 cup of confectioner's sugar.
  18. Prepare 2 tsp of vanilla extract.

Pumpkin Whoopie Pies step by step

  1. In a large bowl, cream shortening and brown sugar until light and fluffy..
  2. Add eggs, on at a time beating well after each addition..
  3. Beat in vanilla..
  4. Combine the flour, baking powder, baking soda, salt, cinnamon, and ginger; add to creamed mixture alternately with pumpkin..
  5. Drop by rounded spoonfuls 2 in. Apart onto greased baking pans; flatten slightly with back of spoon..
  6. Bake at 400°F for 10-11 minutes. Remove to wire racks to cool..
  7. For filling, in small saucepan, combine flour and salt..
  8. Gradually whisk in milk until smooth; bring to a boil..
  9. Reduce heat; cook and stir over medium heat 2 minutes or until thickened..
  10. Cover and refrigerate until completely cooled..
  11. In small bowl, beat shortening, confectioner's sugar and vanilla until smooth..
  12. Add chilled milk mixture; beat or 7 minutes or until light and fluffy..
  13. Spread on bottom half of cookies; top with remaining cookies..
  14. Store in the refrigerator..
  15. *note: yields 2 dozen (you may make the pies larger or smaller, and therefore change the serving amount).

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