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Pumpkin Whoopie Pies Recipe

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This recipe for Pumpkin Whoopie Pies, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen Curran
Added: Tuesday, October 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 egg yolks
2 c. brown sugar
1 c. oil
1 tsp. vanilla
2 c. cooked pumpkin
3 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground clove
1 tsp. ground cinnamon
1 tsp. ground ginger

Filling

2 sticks unsalted butter
2 c. confectioners sugar
12 T. Marshmallow Fluff
2 tsp. vanilla

Directions:
Directions:
Mix first 5 ingredients together. Add remaining ingredients and mix thoroughly. Drop pumpkin dough on greased cookie sheet with a heaping teaspoon. Make sure to leave room for some spreading. Bake for 12 minutes at 350.

Let cool thoroughly. While cooling, make filling by beating butter, sugar, Fluff and vanilla together. When cookies are completely cool, spread frosting generously between two cookies making a sandwich.

Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Since everyone loved the traditional whoopie pie, I started making the pumpkin whoopie pie in the Fall. It's a fan favorite as well.

 

 

 

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