I am a lover of pumpkin
and I thoroughly enjoy eating it
during the Fall season.
At the beginning of this week I made some pumpkin whoopie pies.
I've made chocolate whoopie pies before, but this was my first time
I liked the way they turned out
and thought I would share the recipe.
2 cups packed brown sugar
1 cup vegetable oil
1 15 oz can solid pack pumpkin puree
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 - 2 teaspoons vanilla extract
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
Preheat oven to 350 degrees F.
Lightly grease baking sheets.
In a large bowl, combine the oil and brown sugar.
Mix in pumpkin and eggs, beating well.
Add the flour, salt, baking powder, baking soda, vanilla, cinnamon, ginger and cloves.
Drop dough by heaping teaspoons onto the prepared baking sheets.
Bake for 10 - 12 minutes.
Let cookies cool.
For the whoopie pie filling you will need:
2 cups confectioners' sugar
1 teaspoon vanilla extract
4 - 6 tablespoons milk
3/4 cup shortening
In a mixing bowl, mix 1 vanilla 2 - 3 tablespoons milk and 1 cup of confectioners' sugar.
Mix well then beat in the shortening and the remaining cup of confectioners' sugar.
Beat until light and fluffy.
Make sandwiches from two cookies filled with the whoopie pie filling.
The cookies are also delicious without the filling.
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