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Pumpkin Whoopie Pies Recipe

Pumpkin Whoopie Pies Recipe photo by Taste of Home

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

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Pumpkin Whoopie Pies Recipe

Prep: 30 min. Bake: 10 min.

Yield: 24 Servings

30 10 40

Ingredients

1 cup shortening
2 cups packed brown sugar
2 eggs
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
1/2 cup canned pumpkin
FILLING:
1/4 cup all-purpose flour
Dash salt
3/4 cup milk
1 cup shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract

Directions

In a large 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 tablespoonfuls 2 in. apart onto greased baking pans; flatten slightly with the back of a spoon. Bake at 400° for 10-11 minutes. Remove to wire racks to cool.
For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; bring to a boil. Reduce heat; cook and stir over medium heat 2 minutes or until thickened. Cover and refrigerate until completely cooled.
In a small bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes or 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 serving (1 each) equals 340 calories, 17 g fat (4 g saturated fat), 19 mg cholesterol, 225 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Pumpkin Whoopie Pies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p151

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Pumpkin Whoopie Pies

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Reviewed on May. 14, 2012 by Foreverdixie

We made these last minute for my mother's birthday and they were really good. The actual cake part was not as soft as some whoopie pies but so good just the same! We loved these but they are rich which is nice because they last a bit longer!

Reviewed on Oct. 26, 2011 by Inkasi888

These are pretty rich, but delicious! At least they will last more than a day because we can only eat one! My 4 year old couldn't finish hers. I did use half shortening/half butter in the cookie batter and 1 part cake flour (just to use it up) with 2 parts all-purpose flour. The cake flour may the reason they are so rich.

Reviewed on Sep. 11, 2011 by jamaka66

These whoopie pies are wonderful and I don't even like pumpkin. Everyone who has tried them has loved them. I make them all the time now.