Pumpkin Whoopie Pies
These pumpkin whoopie pies feature soft, cake-like pumpkin cookies filled with a sweet, fluffy cream center. Warm cinnamon, ginger, and cloves give every bite a cozy fall flavor, making them a lovely treat for autumn gatherings and holiday dessert tables.
Ingredients
Equipment
Method
- Preheat the oven to 350°F and lightly grease two baking sheets or line them with parchment paper.
- In a large mixing bowl, combine the brown sugar and vegetable oil. Add the pumpkin purée and eggs, then beat until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- Gradually add the dry mixture to the pumpkin mixture. Stir until everything is evenly combined, then mix in the vanilla extract.
- Drop rounded spoonfuls of dough onto the prepared baking sheets, leaving space between each portion. Bake for 10–12 minutes, until the cookies are set. Transfer to a wire rack and cool completely.
- Beat the egg white until frothy. Add the milk, vanilla, and 1 cup of confectioners’ sugar. Mix well, then beat in the shortening and remaining confectioners’ sugar until light and fluffy.
- Spread or pipe filling onto the flat side of half the cooled cookies. Place the remaining cookies on top to make sandwiches. Serve or refrigerate until ready to enjoy.
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