"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pumpkin Whoopee Pies Recipe

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This recipe for Pumpkin Whoopee Pies, by , is from From My Heart to Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, April 18, 2007


2 c brown sugar
1 c oil
1 1/2 c pumpkin
2 eggs
3 c flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 level tsp pumpkin pie spice


1 stick butter
1 c Crisco shortening
1 (8 oz) pkg cream cheese, room temperature
1 tsp vanilla
2 lbs 10 X confectioner sugar
Milk to make spreadable.

Preheat oven to 350. Combine the brown sugar, oil, pumpkin and eggs. In separate bowl combine the flour, salt, baking powder, baking soda and pumpkin pie spice. Slowly add the dry ingredients to the wet ingredients beating well after each addition. Drop dough by heaping tablespoon onto parchment paper lined cookie sheet. Bake 10-12 minutes.


Cream together the butter, Crisco, cream cheese and vanilla until smooth and well blended. Slowly add the confectioner sugar and beat until smooth. Add milk a little at a time until of spreadable consistency. Spread on one whoopee pie, top with another, like a sandwich.




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