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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
- 453.59 g package brown sugar
- 236.59 ml oil
- 4.92 ml cinnamon
- 4.92 ml clove
- 4.92 ml ginger
- 4.92 ml salt
- 4.92 ml baking soda
- 4.92 ml baking powder
- 4.92 ml vanilla
- 473.18 ml pumpkin puree
- 709.77 ml flour
- 2 egg whites
- 59.16 ml flour
- 59.16 ml milk
- 354.88 ml Crisco
- 946.36 ml confectioners' sugar
- 29.58 ml 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)