My kids start begging me for these cake-like sandwich cookies as soon as autumn arrives. I haven't met a person yet who doesn't like these fun treats. —Deb Stuber, Carlisle, Pennsylvania
- 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
- 1-1/2 cups canned pumpkin
- 1/4 cup all-purpose flour
- Dash salt
- 3/4 cup milk
- 1 cup shortening
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 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.
Originally published as Pumpkin Whoopie Pies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p151
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