Pumpkin Whoopie Pies

A delicious pumpkin cookie that can be eaten single or filled with Whoopie pie filling to make it even better.

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Pumpkin Whoopie PiesIngredients

2 cups packed brown sugar

1 cup vegetable oil

1 ½ cups solid pack pumpkin puree

2 eggs

3 cups all-purpose flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla extract

1 ½ tbsp ground cinnamon

½ tbsp ground ginger

½ tbsp ground cloves

1 egg white

2 tbsp milk

1 tsp vanilla extract

2 cups confectioners' sugar

¾ cup shortening

Pumpkin Whoopie Pies

Pumpkin Whoopie PiesInstructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.

Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.

Let cookies cool then make sandwiches from two cookies filled with whoopie pie filling.

For whoopie pie filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.