Life Throws You Curve Balls, You Learn to hit them out of the Park!

Pumpkin Whoopie Pies

Ingredients

1 cup shortening

2 cups packed brown sugar

2 eggs

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 cup canned pumpkin

 

Filling:

1/3 cup all purpose flour

dash salt

3/4 cup milk

1 cup shortening

2 cups confectioners’ sugar

2 teaspoons vanilla extract

 

Directions

In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.

Drop by rounded tablespoonfuls 2 inches apart onto greased baking pans; flatten slightly with the back of a spoon. Bake at 400 degrees Fahrenheit for 10 to 11 minutes. Remove to wire racks to cool.

For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; bring to a boil. Reduce heat; cook and stir over medium heat 2 minutes or until thickened. Cover and refrigerate until completely cooled.

In a small bowl, beat shortening, confectioners’ sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes or until light and fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator.

Yield: about 2 dozen

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s