Pumpkin Whoopie Pies

Name: Pumpkin Whoopie Pies
Cuisine: American
Ingredients: 1 cup shortening; 2 cup brown sugar; 2 eggs; 1 tsp vanilla extract; 3 1/2 cup all-purpose flour; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 1 tsp ground cinnamon; 1 tsp ground ginger; 1/2 cup canned pumpkin; 1/4 cup all-purpose flour; 1 dash salt; 1/4 cup milk; 1 cup shortening; 2 cup confectioner's sugar; 2 tsp vanilla extract

littlestarfish @cook_3556171

Pumpkin Whoopie Pies

littlestarfish @cook_3556171

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Ingredients

1 cupshortening
2 cupbrown sugar
2eggs
1 tspvanilla extract
3 1/2 cupall-purpose flour
1 1/2 tspbaking powder
1 1/2 tspbaking soda
1 tspsalt
1 tspground cinnamon
1 tspground ginger
1/2 cupcanned pumpkin
filling
1/4 cupall-purpose flour
1 dashsalt
1/4 cupmilk
1 cupshortening
2 cupconfectioner's sugar
2 tspvanilla extract

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Steps

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)