Pumpkin Whoopie Pies




2 cups brown sugar

1/2 cup vegetable oil

1/2 cup cookd, mashed pumpkin

2 eggs

3 cups pre-sifted flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon soda

1 teaspoon vanilla

1 and 1/2 teaspoons ginger

1/2 teaspoon cloves

1 teaspoon cinnamon





Cream shortening and oil. 

Add pumpkin and eggs, mixing well.

Sift flour with salt, baking powder, soda, spices and vanilla. 

 Add to creamed mixture and mix well.

Drop by heaping teaspoons  (I use a large cookie scoop rounded) onto a greased cookie sheet or on a cookie sheet with parchment paper. 

Bake at 350F for 10 to 12 minutes.

 Remove from oven and remove to wire rack to cool. 

 Cool completely.

Once the cookies have cooled, match

 sized together that are most similar.

fill one side of each cookie with a generous amount of

Whoopie Pie Filling . then place the other cookie on top.



Whoopie Pie Filling:

2 egg whites

4 Tablespoons milk

2 teaspoons vanilla

4 cups sifted confectioner sugar

1 and 1/2 cups Crisco




First beat egg whites until stiff.

Mix in milk, vanilla and 2 cups of the sifted confectioner sugar.

Beat in Crisco and mix well.

Add remaining 2 cups confectioner sugar and mix well.

Spread a heaping Tablespoon filling on one cookie,

then top with another cookies to form a

sandwich…..or Whoopie Pie!



Original Recipe from an Amish Cookbook.

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