Irresistible Pumpkin Whoopie Pies: A Fall Baking Delight

Ingredients

• 2 cups packed brown sugar
• 1 cup vegetable oil
• 1.5 cups solid pack pumpkin puree
• 2 large eggs
• 3 cups all-purpose flour
• 1.5 tablespoons ground cinnamon
• 0.5 tablespoon ground ginger
• 0.5 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
• 0.75 cup shortening

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease your baking sheets for the cookies.
2. To prepare the cookie dough: In a bowl, combine brown sugar and oil. Mix in the pumpkin and eggs, beating until well combined. In a separate bowl, blend flour, cinnamon, ginger, cloves, salt, baking powder, baking soda, and vanilla. Gently fold the dry ingredients into the wet ingredients until just combined.
3. Drop the dough by heaping teaspoons onto the prepared baking sheets, ensuring even spacing.
4. Bake in the preheated oven for 10 to 12 minutes, or until the cookies spring back lightly when touched. Allow them to cool briefly on the baking sheets before transferring them to wire racks to cool completely while you prepare the filling.
5. To create the whoopie pie filling: In a bowl, beat the egg white, then mix in milk, vanilla, and 1 cup of confectioners' sugar. Mix thoroughly, then beat in the shortening and the remaining 1 cup of confectioners' sugar. Continue beating until the mixture is light and fluffy.
6. Once the cookies have cooled completely, assemble your whoopie pies. Create sandwiches by filling two cookies with the luscious whoopie pie filling.

Nutrition

• Calories: 425 kcal
• Fat Content: 22 g
• Fiber Content: 2 g
• Sugar Content: 38 g
• Sodium Content: 295 mg
• Protein Content: 3 g
• Cholesterol Content: 21 mg
• Carbohydrate Content: 56 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g