Pumpkin Whoopie Pies

Name: How to Make Recipes Using Pumpkin Pie Filling
Yield: 3 dozen

There's no reason to stop at pie—these soups, pastas if you crave pumpkin pie filling—but a little lighter and creamier—and you don't want to bother with the crust, eat because this recipe uses only five simple ingredients, the squash keeps its vibrant flavor, which is.

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Recipe Summary Pumpkin Whoopie Pies

A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better.

Ingredients | Recipes Using Pumpkin Pie Filling

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

Directions

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.

Info | Recipes Using Pumpkin Pie Filling

Servings: 18 Yield: 3 dozen

TAG : Pumpkin Whoopie Pies

Fruits and Vegetables, Vegetables, Squash,