Print
Description
These delightful Pumpkin Whoopie Pies feature soft, spiced pumpkin cookies sandwiched with a creamy, sweet filling.
Ingredients
- 2 cups packed brown sugar
- 1 cup vegetable oil
- 1 1/2 cups solid pack pumpkin puree
- 2 large eggs
- 3 cups all-purpose flour
- 1 1/2 tablespoons ground cinnamon
- 1/2 tablespoon ground ginger
- 1/2 tablespoon ground cloves
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar, divided
- 3/4 cup shortening
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- To make the cookie dough: Combine brown sugar and oil in a bowl.
- Mix in pumpkin and eggs, beating well.
- Add flour, cinnamon, ginger, cloves, salt, baking powder, baking soda, and vanilla together into a separate bowl.
- Fold dry ingredients into wet ingredients and mix to combine.
- Drop dough by heaping teaspoons onto the prepared baking sheets.
- Bake in the preheated oven for 10 to 12 minutes.
- Let cookies cool while you make the filling.
- To make the whoopie pie filling: Beat egg white in a bowl and mix in milk, vanilla, then 1 cup confectioners’ sugar.
- Mix well then beat in shortening and remaining 1 cup confectioners’ sugar.
- Spread filling on the flat side of one cookie and top with another cookie to create a sandwich.
Notes
- Ensure cookies are completely cooled before adding the filling to prevent melting.
- For a stronger pumpkin flavor, you can add an extra teaspoon of pumpkin pie spice.
- Store whoopie pies in an airtight container at room temperature for up to 3 days.