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Pumpkin Whoopie
Pies
by Rachel
Keller
If you love pumpkin, you have to try these soft pumpkin cookies with cream filling. This recipe comes from the heart of Amish country in Lancaster County, Pennsylvania.
Pumpkin Whoopie Pies #1
1/2 cup vegetable oil
1 cup sugar
2 cups brown sugar
2 egg yolks (save the egg whites for the filling)
1 teaspoon vanilla
4 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 cups canned pumpkin
Beat together oil and sugars. Add the egg and vanilla. Sift the dry ingredients and add alternately with pumpkin. Drop onto a greased baking sheet. Bake at 350 for about 10 minutes. After the cookies cool, spread with the following filling:
2 egg whites
2 teaspoons vanilla
1/4 cup flour
3 tablespoons milk
2 tablespoons powdered sugar
1 cup shortening
2 1/2 cups powdered sugar
Beat the egg whites until stiff. Add the vanilla, flour, milk, 2 T. powdered sugar and mix. Add the shortening and the rest of the powdered sugar, beating until fluffy. Spread between the cookies.
Pumpkin Whoopie Pies #2
1 1/2 cups sugar
1 1/4 cup shortening
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 1/2 teaspoons cinnamon
4 eggs
2 cups pumpkin
Beat together the shortening and sugar. Mix in the egg. Sift the dry ingredients and add alternately with pumpkin. Drop onto a greased baking sheet. Bake at 375 for about 15 minutes. After the cookies cool, spread them with the following filling and top with another cookie.
Filling
4 T. flour
2 T. vanilla
4 T. milk
1 cup butter
2 cups powdered sugar
Mix the above very well, beating until fluffy. Spread on cooled cookies.
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Copyright 2001 by Rachel Keller