These pumpkin whoopie pies are delicious pumpkin cookies that can be eaten by themselves as singles or filled with whoopie pie filling to make them even better.
Ingredients
- packed brown sugar: 2 cups
- vegetable oil: 1 cup
- solid pack pumpkin puree: 1.5 cups
- eggs: 2 piece
- all-purpose flour: 3 cups
- ground cinnamon: 1.5 Tbsp
- ground ginger: 0.5 Tbsp
- ground cloves: 0.5 Tbsp
- salt: 1 tsp
- baking powder: 1 tsp
- baking soda: 1 tsp
- vanilla extract: 1 tsp
- egg white: 1 piece
- milk: 2 Tbsp
- vanilla extract: 1 tsp
- confectioners' sugar: 2 cups (divided)
- shortening: 0.75 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
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Make the cookie dough: 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.
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Drop dough by heaping teaspoons onto the prepared baking sheets.
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Bake in the preheated oven for 10 to 12 minutes. Let cookies cool while you make the filling.
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To make whoopie pie 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.
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Assemble once cookies are cool. Make sandwiches from two cookies filled with whoopie pie filling.
