- 1 cup shortening
- 2 cups packed brown sugar
- 2 large 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 whole milk
- 1 cup shortening
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next six ingredients; beat into creamed mixture alternately with pumpkin.
- Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 minutes. Remove to wire racks to cool.
- For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled.
- In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator. Yield: 2 dozen.
Reviews forPumpkin Whoopie Pies
"This is one of my grandson's favorite cookies. He loves whoopie pie in various flavors and this is one of his favorites."
"My friend and I were confused about this recipe. In the prep part it says "Prep: 30 min. chilling". What does this mean? Do you chill the batter after mixing ingredients? If so, how long?"
"I have been making these for years. I prefer a cream cheese filling. Cream cheese and pumpkin, yum!"
"One of the problems with submitting a recipe is that when you tweak it, it's already gone. I guess we count on TasteofHome to test it and decide what's worth publishing. Canned pumpkin gives more flavor than cooked fresh pumpkin. I no longer use the filling printed and wish they would edit it out and replace it with this cream cheese one or another similar one. Beat together 1/2 c soft butter, 8 oz softened cream cheese. Add 2 c sifted confectioners sugar, 3.5 oz marshmallow cream, 1 tsp vanilla, 1/2 tsp cinnamon. Hope this helps."
"Im from Carlisle and still have lots of family living in Carlisle and surrounding areas but Iv lived in Cleveland Ohio most of my life. My familys favorite cookie is Whoopie Pies so I will be trying your recipe!!!!"
"These are great as written..had no problems and didnt flatten them. They turned out just fine. Second time i made them i added some maple syrup and maple flavoring and got rave reviews...."
"I followed the recipe exactly and these whoopie pies turned out great. I didn't have any luck trying to flatten the little cakes before baking because the dough was too loose and fluffy for that but they baked up fine and tasted good."
"Sorry folks, the correct amount of pumpkin should be 1-1/2 cups."
"Great recipe! The taste was wonderful and easy to make. I used the bottom of a glass that I wet to flatten the cookie before baking. For me, this seemed to work very well and the cookies were very uniformed. Another tip for the icing - constantly whisk the frosting when cooking. This will elevate any lumps."
"I'm giving a 5 star review from reading the pervious reviews. You have to add 1 1/2 cups of pumpkin. I also added 1 tsp. nutmeg and 1 tsp. pumpkin spice. To give that pumpkin taste and feeling. Filling you could really use the filling for pumpkin rolls and would be even better."