Easy to Cook Tasty Pumpkin Whoopie Pies Recipes

Pumpkin Whoopie Pies. Pumpkin whoopie pies with a simple, sweet filling make a perfect treat everyone is sure to love. These Pumpkin Whoopie Pies are not only easy to make but so so so good. They are light and fluffy with a cream cheese filling.

What we do know is that this autumnal spin on the classic American whoopie pie gives us an unreasonable. These incredible pumpkin whoopie pies are made with two soft and fluffy pumpkin cake-like They might even be my very favorite pumpkin dessert and pumpkin whoopie pies don't last very long in. Pumpkin whoopie pies or pumpkin gobs - however you refer to them - filled with a sweet maple cream cheese frosting are the perfect bite-size sweet for the fall season! You can cook Pumpkin Whoopie Pies using 18 ingredients and 15 steps. Here is how you cook it.

Ingredients of Pumpkin Whoopie Pies

1. You need of shortening.
2. It's of brown sugar.
3. You need of eggs.
4. Prepare of vanilla extract.
5. Prepare of all-purpose flour.
6. Prepare of baking powder.
7. You need of baking soda.
8. It's of salt.
9. It's of ground cinnamon.
10. It's of ground ginger.
11. Prepare of canned pumpkin.
12. Prepare of filling.
13. You need of all-purpose flour.
14. You need of salt.
15. You need of milk.
16. You need of shortening.
17. You need of confectioner's sugar.
18. You need of vanilla extract.

Pumpkin Whoopie Pies Recipe & Video. Pumpkin Whoopie Pies - Homemade Amish pumpkin whoopie pies with buttercream filling. These moist soft sandwich cookies are perfect the perfect fall treat for bake sales. Martha Stewart and baker Matt Lewis prepare pumpkin whoopie pies spiced with classic fall flavors.

Pumpkin Whoopie Pies instructions

1. In a large bowl, cream shortening and brown sugar until light and fluffy..
2. Add eggs, on at a time beating well after each addition..
3. Beat in vanilla..
4. Combine the flour, baking powder, baking soda, salt, cinnamon, and ginger; add to creamed mixture alternately with pumpkin..
5. Drop by rounded spoonfuls 2 in. Apart onto greased baking pans; flatten slightly with back of spoon..
6. Bake at 400°F for 10-11 minutes. Remove to wire racks to cool..
7. For filling, in small saucepan, combine flour and salt..
8. Gradually whisk in milk until smooth; bring to a boil..
9. Reduce heat; cook and stir over medium heat 2 minutes or until thickened..
10. Cover and refrigerate until completely cooled..
11. In small bowl, beat shortening, confectioner's sugar and vanilla until smooth..
12. Add chilled milk mixture; beat or 7 minutes or until light and fluffy..
13. Spread on bottom half of cookies; top with remaining cookies..
14. Store in the refrigerator..
15. *note: yields 2 dozen (you may make the pies larger or smaller, and therefore change the serving amount).

Brought to you by Martha Stewart. Pumpkin bread, pumpkin whoopie pies, and pumpkin spice coffee creamer are a few of my favorites. These whoopie pies make for a great spongy cookie on their own - the cookies almost taste a bit like. Pumpkin Whoopie Pies are the flavor of fall, tucked in delicious little pillows. I'm excited to share a book with you today, written by a friend and fellow food blogger, Jenna Weber.