Pumpkin Whoopie Pies Popular Recipes

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Pumpkin Whoopie Pies

"A scrumptious pumpkin cookie that may be eaten unmarried or filled with whoopie pie filling to make it even better."

Ingredients :

2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid p.C. Pumpkin puree
2 eggs
three cups all-reason flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 half tablespoons floor cinnamon
half tablespoon floor ginger
1/2 tablespoon floor cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening

Instructions :

Prep :	Cook : 18M	Ready in :

Preheat oven to 350 stages F (a hundred seventy five tiers C). Lightly grease baking sheets.
Combine the oil and brown sugar. Mix inside the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix nicely.
Drop dough by means of heaping teaspoons onto the prepared baking sheets. Bake at 350 ranges F (175 levels C) for 10 to twelve minutes. Let cookies cool then make sandwiches from cookies filled with Whoopie Pie Filling.
To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix properly then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Notes :

Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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