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Prep 20 mins
Cook 12 mins
Fall is not Fall if I don't make pumpkin whoopie pies! My family loves them and so does anyone who tries them! The recipe is requested often. I first tried them at my girlfriend's grandma's house and insisted on the recipe which she gave me. Thank you Niny! Prep time includes making the filling which I usually make while baking.
- 2 eggs
- 1 (1 lb) package brown sugar
- 1 cup oil
- 1 teaspoon cinnamon
- 1 teaspoon clove
- 1 teaspoon ginger
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 cups pumpkin puree
- 3 cups flour
- 2 egg whites
- 4 tablespoons flour
- 4 tablespoons milk
- 1 1⁄2 cups Crisco
- 4 cups confectioners' sugar
- 2 tablespoons vanilla
- Beat eggs, brown sugar, and oil together.
- Add remaining ingredients and mix until well blended. Drop the dough by heaping Tbsp onto greased cookie sheet, spacing about 3 inches apart.
- Bake at 350 degrees for 10-12 minute.
- Cool, then apply filling to one cookie and top with another cookie to make a sandwich.
- I wrap each sandwich individually with plastic wrap.
- To make filling, mix in order given.
- Makes enough filling for 2 batches of pumpkin whoopy pies.
I gave this 5 stars because it tasted good and doesn't have shortening in it. The cake part didn't puff up like I expected and remained sort of flat. Also, I decided that it's just too labor intensive to do again. In the future, I'll make more of a cake and cut it into individual servings instead. Everyone loved them, though!
I gave this 5 stars. My family loved these whoopie pies. My copy of this recipe is slightly different. My copy calls for 2 egg yolks, 2 cups brown sugar, 1/2 cup oil, no cinnamon, 1/2 tsp ground cloves, 1 1/2 c canned pumpkin, and 4 1/2 cup flour. The rest is the same. Thanks for posting a great recipe. Christine (internetnut)