Wednesday, October 31, 2007

Pumpkin Whoopie Pies

This recipe sounds scary because it's so long- don't be afraid- they are FAB!

1 C shortening
1-1/2 tsp baking soda
2 C packed brown sugar
1 tsp salt
2 eggs
1 tsp ground cinnamon
1 tsp vanilla extract
1 tsp ground ginger
3-1/2 C all purpose flour
1/2 C canned pumpkin
1-1/2 tsp baking powder

1/4 C all purpose flour
Dash salt
3/4 C milk
1 C shortening
2 C confectioner's sugar
2 tsp vanilla extract

In a large mixing bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.
Drop by rounded tablespoon-fulls 2 in apart onto greased baking pans. Bake at 400 10-11 minutes (I did closer to 8) Cool on wire racks.

In a sauce pan, mix flour and salt, whisk in milk until smooth. Bring to boil. Reduce heat and cook, stirring constantly, until thickened. (will be paste-like) Cover and refrigerate until completely cooled.
In a small mixing bowl, beat shortening, confectioner's sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes on high until light and fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator. YIELD: about 2 dozen.

NUTRITIONAL FACTS: 1 serv (1 ea) 340 cal, 17 g fat, 19 mg chol, 225 mg sodium, 44 g carb, 1 g fiber, 3 g protein

Recipe from

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