Sunday, February 5, 2012


My latest baking obsession: filled cookies. Why have a plain cookie when you can have TWO cookies filled with creamy deliciousness? The options are endless! These are Pumpkin Whoopie Pies. I hardly ever use a recipe as written, and after reading others' commentary I modified the recipe according to my tastes and they came out smashingly.

Pumpkin Whoopie Pies

1 cup shortening
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 tsp. maple syrup
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
1/8 teaspoon ground cloves
1 1/2 cups canned cooked pumpkin
1/2 cup evaporated milk
1 cup shortening
2 cups confectioners' sugar
1 tablespoon maple syrup
1 tablespoon pumpkin
1.In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple syrup. Combine the flour, baking powder, baking soda, salt, and spices; add to creamed mixture alternately with pumpkin.

2.Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake at 400 degrees F for 10-11 minutes. Remove to wire racks to cool.

3.In a mixing bowl, cream shortening, confectioners' sugar, pumpkin and maple syrup with a dash of vanilla. Add evaporated milk 1/4 cup at a time and beat for 7 minutes or until fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator.

This is a modified recipe. The original recipe can be found here: Pumpkin Whoopie Pies

Noelle helped of course, and was rewarded richly for her efforts:
whoopee, indeed.

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