Hi, Alex,
This was posted to the list by Dixie in 2006. I've never made them, but they
sound good and I'm sure you can add chocolate chips to them. Good Luck!
Alice
Pumpkin Whoopie Pies
My kids start begging me for these cake-like sandwich cookies as soon as autumn
arrives.
I haven't med a person yet who doesn't like these fun treats. -Deb Stuber,
Carlisle,
Pennsylvania
INGREDIENTS
1 cup shortening
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
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
1-1/2 cups cooked or
canned pumpkin
FILLING:
1/4 cup all-purpose flour
Dash salt
3/4 cup milk
1 cup shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract
SERVINGS
24
CATEGORY
Dessert
METHOD
Baked
PREP
30 min.
COOK
10 min.
TOTAL
40 min.
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.
Yield: about 2 dozen.
Printed from tasteofhome.com Sep 30, 2006
Copyright Reiman Media Group, Inc © 2006
Guided by His light,
Dixie and Cobalt
[email protected]
AIM: CobaltBlueHeron
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