Pumpkin Whoopie Pies With Cream Filling Recipe

There is nothing yummier than this Pumpkin Whoopie Pies With Cream Filling Recipe! We love them this time of year. Aside from being delicious, they are perfectly festive for the holidays!

I always like to tweak the original recipe a tad and make it my own. Come and check out how fab they are and a step-by-step tutorial with lots of images!

Pumpkin Whoopie Pies With Cream Filling Recipe - Sassy Townhouse Living

The original recipe is from the AllRecipes which I did tweak as per my family’s taste buds! This recipe is one of my favorites. We love pumpkin anything! I don’t understand why folks only bake with it during the fall or holiday seasons. Try this one. It’s really delicious!

Ingredients:

2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners’ sugar. Mix well then beat in the shortening and the remaining cup of confectioners’ sugar. Beat until light and fluffy.

Here are some step-by-step pics of my Pumpkin Whoopie Pies With Cream Filling Recipe.