Pumpkin Whoopie Pies

Name: Pumpkin Whoopie Pies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 dozen
Ingredients: 1 cup shortening; 2 cups packed brown sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 3-1/2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1-1/2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1-1/2 cups canned pumpkin; FILLING:; 1/4 cup all-purpose flour; Dash salt; 3/4 cup 2% milk; 1 cup shortening; 2 cups confectioners' sugar; 2 teaspoons vanilla extract

Total Time Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Yield 2 dozen

Test Kitchen Approved

Embrace the flavors of fall with pumpkin whoopie pies. Our recipe combines spiced pumpkin cookies with a fluffy cream filling for a seasonal dessert appropriate for autumn gatherings and Halloween parties.

Ingredients

1 cup shortening
2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1-1/2 cups canned pumpkin
FILLING:
1/4 cup all-purpose flour
Dash salt
3/4 cup 2% milk
1 cup shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract

Directions

Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next 6 ingredients; beat into creamed mixture alternately with pumpkin.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 minutes. Remove to wire racks to cool.
For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled.
In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator.

Nutrition Facts

1 sandwich cookie: 344 calories, 17g fat (4g saturated fat), 16mg cholesterol, 284mg sodium, 45g carbohydrate (29g sugars, 1g fiber), 3g protein.

My kids start begging me for these cakelike sandwich cookies as soon as autumn arrives. I haven't met a person yet who doesn't like these fun treats. —Deb Stuber, Carlisle, Pennsylvania

Recipe Creator