Name: Pumpkin Whoopie Pies
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 1 cup shortening -; 2 cups packed brown sugar -; 2 large eggs, room temperature -; 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 -; 1-1/2 cups canned pumpkin -; Filling: -; 1/4 cup all-purpose flour -; Dash salt -; 3/4 cup 2% milk -; 1 cup shortening -; 2 cups confectioners' sugar -; 2 teaspoons vanilla extract -

Ingredients for - Pumpkin Whoopie Pies

1. 1 cup shortening

2. 2 cups packed brown sugar

3. 2 large eggs, room temperature

4. 1 teaspoon vanilla extract

5. 3-1/2 cups all-purpose flour

6. 1-1/2 teaspoons baking powder

7. 1-1/2 teaspoons baking soda

8. 1 teaspoon salt

9. 1 teaspoon ground cinnamon

10. 1 teaspoon ground ginger

11. 1-1/2 cups canned pumpkin

12. Filling:

13. 1/4 cup all-purpose flour

14. Dash salt

15. 3/4 cup 2% milk

16. 1 cup shortening

17. 2 cups confectioners' sugar

18. 2 teaspoons vanilla extract

How to cook deliciously - Pumpkin Whoopie Pies

1 . Stage

Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next 6 ingredients; beat into creamed mixture alternately with pumpkin.

2 . Stage

Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 minutes. Remove to wire racks to cool.

3 . Stage

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

4 . Stage

In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator.