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Pumpkin Wnoopie Pies

Holiday.Cook's picture
Ingredients
  Vanilla extract 1 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground ginger 1 Teaspoon
  Cooked pumpkin/Canned pumpkin 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Dash
  Milk 3⁄4 Cup (12 tbs)
  Shortening 1 Cup (16 tbs)
  Confectioners sugar 2 Cup (32 tbs)
  Vanilla extract 2 Teaspoon
Directions

In a mixing bowl, cream shortening and brown sugar.
Add eggs, one 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 tablespoonfuls 2 in apart onto greased baking sheets; flatten slightly with the back of a spoon.
Bake at 400° for 10-11 minutes.
Remove to wire racks to cool.
For filling, combine the flour and salt in a saucepan.
Gradually whisk in milk until smooth; cook and stir over medium heat for 5-7 minutes or until thickened.
Cover and refrigerate until completely cooled.
In a mixing bowl, cream shortening, confectioners' sugar and vanilla.
Add chilled milk mixture; beat for 7 minutes or until fluffy.
Spread on the bottom of half of the cookies; top with remaining cookies.
Store in the refrigerator.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday, Healthy
Ingredient: 
Pumpkin
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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