Pumpkin Whoopie Pies

After finding this recipe, I wondered if I could actually I could pull off making something this difficult. Too my surprise, it ended up being rather simple! I have always had problems with my cookies being too flat and falling apart when I tried to get them off the pan. So, I figured with this type of recipe, that would be the same result. That was not the case at all! These super moist cakes turned out great and the icing is just the right touch of sweetness. This is definitely a new must-have in my home during the fall season!

Pumpkin Whoopie Pies

1 Can (15 oz) Pumpkin

2 Cups Brown Sugar

1 Cup Vegetable Oil

2 Eggs

1 Tsp. Vanilla

3 Cups All-Purpose Flour

1 1/2 Tsp. Cinnamon

1 1/2 Tsp. Ginger

1 Tsp. Baking Soda

1 Tsp. Baking Powder

1/2 Tsp. Salt

1/2 Tsp. Ground Gloves

Filling:

1/2 Cup Vegetable Shortening

2 Cup Powder Sugar

1 Tsp. Vanilla

2 Egg Whites

Preheat your oven at 350-degrees

Beat pumpkin, brown sugar, oil, eggs and vanilla until smooth.

In another mixing bowl, mix dry ingredients.

Add to pumpkin mixture and beat until smooth.

Spoon tablespoon-sized dollops onto greased cookie sheet.



Bake 10-12 minutes



Meanwhile, mix ingredients for filling until peaks form.




Remove pies from oven. Let cool for a couple of minutes before removing from pan.

After cooling for about 5 mintues, spread a dollop of icing in between two pies.




Keep refrigerated and ENJOY!!