Pumpkin Whoopie Pies

We tasted and enjoyed these at an Amish booth at the Farmer’s Market held in Downtown Des Moines on Saturday mornings, and had to try them at least once.
Pumpkin Whoopie Pies
Cookies:
2 cups cooked or canned pumpkin
2 eggs
2 cups brown sugar
1 cup vegetable oil
1 tsp. salt
1 tsp. baking powder
2 cups flour
1 tsp. baking soda
1 tsp. vanilla
3 tsp. pumpkin pie spice
Filling:
1 cup shortening
1 ½ tsp. vanilla
Small amount of milk
1 small jar (13 oz.) marshmallow crème
1 (1 lb.) box confectioner’s (10x) sugar
Preheat oven to 375 degrees F. In a large bowl, combine pumpkin, eggs and brown sugar. Mix well. Add all other ingredients and mix well. Drop by teaspoonful onto an ungreased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet and cool completely before filling.
To make the filling, cream the shortening, sugar and vanilla. Add marshmallow crème and cream the mixture again. Add milk as necessary a teaspoon or so at a time – be careful, as it can make the filling too runny.

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