Very Pumpkin Whoopie Pies
Pumpkin Whoopie Pies recipe
Yield
48 servingsPrep
20 minCook
10 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
brown sugar
|
*
|
| 1 | cup |
vegetable oil
|
|
| 1 ½ | cups |
pumpkin
|
|
| 2 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | tablespoons |
cinnamon
|
|
| ½ | tablespoon |
ginger
|
|
| ½ | tablespoon |
cloves, ground
|
|
| Filling | |||
| 3 | cups |
vegetable shortening
|
*
|
| 4 | cups |
powdered sugar
|
|
| 1 | tablespoon |
milk
|
|
| 4 | each |
egg whites
beaten |
*
|
| 4 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
brown sugar
|
*
|
| 237 | ml |
vegetable oil
|
|
| 355 | ml |
pumpkin
|
|
| 2 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
vanilla extract
|
|
| 23 | ml |
cinnamon
|
|
| 7.5 | ml |
ginger
|
|
| 7.5 | ml |
cloves, ground
|
|
| Filling | |||
| 7.1E+2 | ml |
vegetable shortening
|
*
|
| 946 | ml |
powdered sugar
|
|
| 15 | ml |
milk
|
|
| 4 | each |
egg whites
beaten |
*
|
| 6E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
vanilla extract
|
|
Directions
Add pumpkin and eggs and mix well.
Combine all remaining ingredients and mix into creamed mixture.
Drop by large tablespoonsful onto greased baking sheet.
Bake at 350℉ (180℃) for 10 to 12 minutes.
To prepare filling combine all ingredients and mix well.
Make whoopie pies by spreading filling on flat side of one cookie and making it sandwich with another cookie.
Store in airtight container.
