Recipe: Delicious Pumpkin Whoopie Pies

Pumpkin Whoopie Pies. Your next tailgating party needs these pumpkin spice whoopie pies from Delish.com. Pumpkin Whoopie Pies Recipe & Video. Pumpkin Whoopie Pies take two round, domed shaped pumpkin flavored cookies and sandwiches them together with a soft and.

Using a small ice cream (cookie) scoop drop onto a lined or greased baking sheet. These incredible pumpkin whoopie pies are made with two soft and fluffy pumpkin cake-like They might even be my very favorite pumpkin dessert and pumpkin whoopie pies don't last very long in. How to Make Pumpkin Whoopie Pies: In case you've never had a whoopie pie, it's two soft cake-like cookies sandwiched together with frosting. You can cook Pumpkin Whoopie Pies using 18 ingredients and 15 steps. Here is how you cook that.

Ingredients of Pumpkin Whoopie Pies

1. Prepare 1 cup of shortening.
2. Prepare 2 cup of brown sugar.
3. It's 2 of eggs.
4. Prepare 1 tsp of vanilla extract.
5. You need 3 1/2 cup of all-purpose flour.
6. You need 1 1/2 tsp of baking powder.
7. It's 1 1/2 tsp of baking soda.
8. It's 1 tsp of salt.
9. You need 1 tsp of ground cinnamon.
10. It's 1 tsp of ground ginger.
11. Prepare 1/2 cup of canned pumpkin.
12. It's of filling.
13. You need 1/4 cup of all-purpose flour.
14. You need 1 dash of salt.
15. You need 1/4 cup of milk.
16. Prepare 1 cup of shortening.
17. Prepare 2 cup of confectioner's sugar.
18. Prepare 2 tsp of vanilla extract.

As Ina Garten would say, "How bad can that be?" Pumpkin Whoopie Pies. Pumpkin Whoopie Pies - Homemade Amish pumpkin whoopie pies with buttercream filling. These moist soft sandwich cookies are perfect the perfect fall treat for bake sales. These Pumpkin Whoopie Pies are not only easy to make but so so so good.

Pumpkin Whoopie Pies step by step

1. In a large bowl, cream shortening and brown sugar until light and fluffy..
2. Add eggs, on at a time beating well after each addition..
3. Beat in vanilla..
4. Combine the flour, baking powder, baking soda, salt, cinnamon, and ginger; add to creamed mixture alternately with pumpkin..
5. Drop by rounded spoonfuls 2 in. Apart onto greased baking pans; flatten slightly with back of spoon..
6. Bake at 400°F for 10-11 minutes. Remove to wire racks to cool..
7. For filling, in small saucepan, combine flour and salt..
8. Gradually whisk in milk until smooth; bring to a boil..
9. Reduce heat; cook and stir over medium heat 2 minutes or until thickened..
10. Cover and refrigerate until completely cooled..
11. In small bowl, beat shortening, confectioner's sugar and vanilla until smooth..
12. Add chilled milk mixture; beat or 7 minutes or until light and fluffy..
13. Spread on bottom half of cookies; top with remaining cookies..
14. Store in the refrigerator..
15. *note: yields 2 dozen (you may make the pies larger or smaller, and therefore change the serving amount).

They are light and fluffy with a cream cheese filling. My love affair with all things pumpkin continues. Our Pumpkin Whoopie Pies are super moist, spiced perfectly, and very seasonal! You can eat the cookies without filling but we make a maple cream cheese filling which nicely compliments the flavor. This Pumpkin Whoopie Pies recipe starts with miniature scrumptious pumpkin cakes that are then fused together with a smooth, rich, spice infused cream cheese frosting.