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    You are in: Home / Recipes / Sherry's Pumpkin Whoopie Pies Recipe
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    Sherry's Pumpkin Whoopie Pies

    Sherry's Pumpkin Whoopie Pies. Photo by Muffin Goddess

    1/2 Photos of Sherry's Pumpkin Whoopie Pies

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    Total Time:

    Prep Time:

    Cook Time:

    11 mins

    1 min

    10 mins

    loverofmyfamily's Note:

    My sister makes these Pumpkin Whoopie Pies! They are to die for, the filling contains no cream cheese and no uncooked egg. If you love these try Sherry's Whoopie Pies.

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    Serves: 24-26


    Whoopie ...

    Units: US | Metric

    For the Pumpkin cookie

    For the filling


    1. 1
      Mix all dry ingredients together, add the liquid ingredients and stir. Drop by rounded tablespoons on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. While the Whoopie Pies are cooking, mix 1 cup of shortening, 1 stick of softened butter, 2 teaspoons of vanilla extract, 2 teaspoons of milk, 3 1/3 cups of confectionary sugar with the marshmallow creme and blend in your mixer until smooth and fluffy. Allow your Whoopie Pies to cool. Once they are cool frost and enjoy.

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    Ratings & Reviews:

    • on May 13, 2014


      Soft pumpkiny cakes/cookies with sweet buttery filliing, can't go wrong with that! Mine needed more like 12 minutes to bake fully, otherwise they were very gooey in the middle. I really liked the filling in these, because the butter completely masks the Crisco. This made 25 pies and 1 lone tester cookie, and the single batch of filling was plenty to generously fill all the pies (with no leftovers to deal with, bonus!). Thanks for posting! Made for PAC Spring 2014

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    Nutritional Facts for Sherry's Pumpkin Whoopie Pies

    Serving Size: 1 (103 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 439.0
    Calories from Fat 199
    Total Fat 22.1 g
    Saturated Fat 5.9 g
    Cholesterol 25.7 mg
    Sodium 262.6 mg
    Total Carbohydrate 58.3 g
    Dietary Fiber 0.8 g
    Sugars 37.7 g
    Protein 3.0 g

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