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Pumpkin Whoopie Pies Recipe

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This recipe for Pumpkin Whoopie Pies, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Monday, June 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup shortening
2 cups packed brown sugar
2 eggs
1 tsp. vanilla extract
3 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. each salt, ground cinnamon and ground ginger
1/2 cup canned pumpkin
Filling
1/4 cup all purpose flour
dash salt
3/4 cup milk
1 cup shortening
2 cups confectioners sugar
2 tsp. vanilla extract

Directions:
Directions:
In large bowl, cream shortening and brown sugar until light and fluffy; add eggs one at at time beating well after each one; beat in vanilla. Combine the flour baking powder, soda, salt, cinnamon and ginger; add to the creamed mixture, alternately with pumpkin. Drop by rounded tbsp. fulls 2 in. apart onto greased baking pans; flatten slightly with back of spoon. Bake at 400 for 10-11 minutes. Remove to wire racks to cool. In small saucepan combine flour and salt; gradually whisk in milk until smooth; bring to a boil; reduce heat; cook and stir over med heat 2 minutes or until thickened. Cover and refrigerate until completely cooled. In small bowl beat shortening, sugar and vanilla until smooth; add chilled milk mixture; beat for 7 minutes or until light and fluffy. Spread on bottom half of cookies. Top with remaining cookies; store in refrigerator.

 

 

 

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