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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Whoopie Pies Recipe

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This recipe for Pumpkin Whoopie Pies is from Ruth's Roots & Branches Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups flour
1/2 tsp each: salt, baking powder, baking soda
1 Tbsp ground cinnamon
1 1/2 tsp each: ground ginger, ground cloves
1 cup packed brown sugar
1/2 cup vegetable oil
1 1/2 cups canned pumpkin
1 large egg
1/2 tsp vanilla

1/4 cup butter (softened)
4 oz cream cheese
1 1/2 cups icing sugar
1/2 tsp vanilla
Directions:
Directions:
Preheat oven to 350º. Line cookie sheets with parchment paper.

Mix dry ingredients
In a large bowl blend: brown sugar, vegetable oil, canned pumpkin, egg and vanilla.Gradually stir in dry ingredients.

Drop Tablespoon of dough about 1 inch apart on the cookie sheet. Bake 12 - 15 minutes or until tooth pick comes out clean.
Let cool and transfer to a rack.

Using a mixer cream together butter and cream cheese, gradually add icing sugar then vanilla. Mix until smooth.

Spread icing sugar on the bottom of one pie then sandwich together with another. Cover and refrigerate until ready to serve.
Number Of Servings:
Number Of Servings:
12 - 15 whoopie pies
Personal Notes:
Personal Notes:
Shelly Smith gave me this recipe, her Thanksgiving treats!

 

 

 

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