Description
Enjoy these easy pumpkin whoopie pies. They are soft, spiced, and filled with a sweet, creamy filling.
Ingredients
Scale
- 2 cups packed brown sugar
- 1 cup vegetable oil
- 1 ½ cups solid pack pumpkin puree
- 2 large eggs
- 3 cups all-purpose flour
- 1 ½ tablespoons ground cinnamon
- ½ tablespoon ground ginger
- ½ tablespoon ground cloves
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar, divided
- ¾ cup shortening
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Combine brown sugar and oil in a bowl. Mix in pumpkin and eggs, beating well. Add flour, cinnamon, ginger, cloves, salt, baking powder, baking soda, and vanilla together into a separate bowl. Fold dry ingredients into wet ingredients and mix to combine.
- Drop dough by heaping teaspoons onto prepared baking sheets.
- Bake in the preheated oven for 10 to 12 minutes. Let cookies cool while you make the filling.
- Beat egg white in a bowl and mix in milk, vanilla, then 1 cup confectioners’ sugar. Mix well then beat in shortening and remaining 1 cup confectioners’ sugar. Beat until light and fluffy.
- Assemble once cookies are cool. Make sandwiches from two cookies filled with whoopie pie filling.
Notes
- For best results, use fresh spices.
- Store whoopie pies in an airtight container.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg