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Very Pumpkin Whoopie Pies

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Pumpkin Whoopie Pies recipe













Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium


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
3 cups vegetable shortening
4 cups powdered sugar
1 tablespoon milk
4 each egg whites
4 tablespoons all-purpose flour
2 tablespoons vanilla extract


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 15737% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 86mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 32% Vitamin C 1%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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