Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pumpkin whoopie pies. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Pumpkin Whoopie Pies is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Pumpkin Whoopie Pies is something which I’ve loved my entire life. They’re fine and they look wonderful.
Pumpkin whoopie pies with a simple, sweet filling make a perfect treat everyone is sure to love. What we do know is that this autumnal spin on the classic American whoopie pie gives us an unreasonable amount of joy once the weather. Pumpkin Whoopie Pies - Homemade Amish pumpkin whoopie pies with buttercream filling.
To begin with this recipe, we must first prepare a few ingredients. You can cook pumpkin whoopie pies using 18 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Whoopie Pies:
- Get 1 cup shortening
- Take 2 cup brown sugar
- Take 2 eggs
- Make ready 1 tsp vanilla extract
- Get 3 1/2 cup all-purpose flour
- Make ready 1 1/2 tsp baking powder
- Prepare 1 1/2 tsp baking soda
- Get 1 tsp salt
- Get 1 tsp ground cinnamon
- Make ready 1 tsp ground ginger
- Make ready 1/2 cup canned pumpkin
- Prepare filling
- Take 1/4 cup all-purpose flour
- Get 1 dash salt
- Take 1/4 cup milk
- Prepare 1 cup shortening
- Take 2 cup confectioner's sugar
- Take 2 tsp vanilla extract
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Steps to make Pumpkin Whoopie Pies:
- In a large bowl, cream shortening and brown sugar until light and fluffy.
- Add eggs, on at a time beating well after each addition.
- Beat in vanilla.
- Combine the flour, baking powder, baking soda, salt, cinnamon, and ginger; add to creamed mixture alternately with pumpkin.
- Drop by rounded spoonfuls 2 in. Apart onto greased baking pans; flatten slightly with back of spoon.
- Bake at 400°F for 10-11 minutes. Remove to wire racks to cool.
- For filling, in small saucepan, combine flour and salt.
- Gradually whisk in milk until smooth; bring to a boil.
- Reduce heat; cook and stir over medium heat 2 minutes or until thickened.
- Cover and refrigerate until completely cooled.
- In small bowl, beat shortening, confectioner's sugar and vanilla until smooth.
- Add chilled milk mixture; beat or 7 minutes or until light and fluffy.
- Spread on bottom half of cookies; top with remaining cookies.
- Store in the refrigerator.
- *note: yields 2 dozen (you may make the pies larger or smaller, and therefore change the serving amount)
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