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Pumpkin Whoopie Pies Recipe

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

Joanne Leslie
Added: Sunday, January 4, 2009


2/3 cup shortening
1 2/3 cup sugar
2 eggs
2 cups canned pumpkin
3 cup flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

3 oz. cream cheese
1/2 cup softened butter
1 tsp. vanilla
2 cups confectioner's sugar

Cream shortening and sugar until soft. Add eggs and mix. Add pumpkin and mix all together. Set aside.

Sift dry ingredients together. Add about 1/4 of dry ingredients at a time to pumpkin mix and mix well. Keep adding dry ingredients and mixing until completely mixed together.

Grease cookie sheets and put tablespoon full of batter about 2 inches apart. (For extra large pies, use 1/3 cup of batter.) Bake at 350 for 10-12 minutes (15-20 for large). Cool completely before adding filling.

Filling: Cream butter and cream cheese until very soft. Add confectioner's sugar and vanilla and blend all together. Spread a generous amount on flat side of cake and place another cake on tom with flat side touching filling.




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