Pumpkin Whoopie Pies

(Courtesy of Taste of Home)

Ingredients:
1 c. shortening
2 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
3 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1 1/2 c. canned pumpkin
FILLING:
1/4 c. all-purpose flour
Dash salt
3/4 c. milk
1 c. shortening
2 c. confectioners' sugar
2 tsp. vanilla extract

Directions:
In a large bowl, cream shortening and brown sugar until light and fluffy.  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 inches apart onto greased baking pans; flatten slightly with the back of a spoon.  Bake at 400 degrees for 10-11 minutes.  Remove to wire racks to cool.

For filling, in a saucepan, combine flour and salt.  Gradually whisk in milk until smooth; bring to a boil.  Reduce heat; cook and stir over medium heat 2 minutes or until thickened.  Cover and refrigerate until completely cooled.

In a small bowl, beat shortening, confectioners' sugar and vanilla until smooth.  Add chilled milk mixture; beat for 7 minutes or until light and fluffy.  Spread on the bottom of half of the cookies; top with the remaining cookies.  Store in the refrigerator.

Pin It