Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print Recipe
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies with a cream cheese filling are the perfect fall treat. The best part of this recipe is leave out the filling and have pumpkin cookies! Adapted from a recipe in
Farm Journal Homemade Cookies
.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
pumpkin cookie whoopie pie
Servings:
5
dozen
Author:
Barbara
Ingredients
1/2
cup
shortening
1 1/4
cups
brown sugar
firmly packed
2
eggs
1
teaspoon
vanilla
1 1/2
cups
canned pumpkin
2 1/2
cups
flour
sifted
4
teaspoons
baking powder
1/2
teaspoon
salt
1/2
teaspoon
ground cinnamon
1/2
teaspoon
ground nutmeg
Instructions
Preheat oven to 375 degrees F.
Cream shortening and brown sugar together.
Add eggs and beat thoroughly.
Mix in vanilla and
pumpkin
.
Sift together the dry ingredients.
Blend into creamed mixture.
Drop by heaping spoonfuls about 2-inches apart onto a greased baking sheet.
Bake for about 15 minutes or until lightly browned.
Remove cookies from baking sheet and cool on racks.
While cookies are cooling, make
Cream Cheese Frosting
.
Once cooled, add dollop of cream cheese frosting onto bottom of a cookie and top with another cookie.
Yields about 5 dozen individual cookies or 2 1/2 dozen whoopie pie sandwich cookies.