Pumpkin whoopie pies
3 Dozen pies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar, brown |
| 1 | cup | Oil |
| 1½ | cup | Pumpkin, cooked; mashed |
| 2 | Egg | |
| 3 | cups | Flour |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Vanilla |
| 1½ | tablespoon | Cinnamon |
| ½ | tablespoon | Ginger |
| ½ | tablespoon | Cloves, ground |
| 1 | Egg white; beaten | |
| 2 | tablespoons | Milk |
| 1 | teaspoon | Vanilla |
| 1 | cup | Sugar, confectioners |
| From Amish and Mennonite Kitchens (1984) | ||
Directions
FILLING
Cream the sugar and oil. Add the pumpkin and eggs. Add the flour, salt, baking powder, soda, vanilla, and spices. Mix well. Drop by heaping teaspoons onto a greased cookie sheet. Bake at 350 F. for 10 to 12 minutes. Make sandwiches from two cookies filled with the filling.
FILLING:
Mix all ingredients; then add one more cup of confectioners' sugar and three-quarters cup of shortening.
VARIATION:
Adding half a cup of ground black walnuts gives these cookies a special delicious flavor.