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Pumpkin Whoopie Pies

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 Pumpkin Whoopie Pies
Recipe for the week of September 2-6, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Servings
Yield 2 dozen
Ingredients
For the Cookies
  • 1 cup vegetable shortening
  • 2 cups brown sugar
  • 2 eggs room temperature
  • 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 canned pumpkin
For the Filling
  • 1/4 cup all purpose flour
  • Dash Salt
  • 3/4 cup milk
  • 1 cup vegetable shortening
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Servings
Yield 2 dozen
Ingredients
For the Cookies
  • 1 cup vegetable shortening
  • 2 cups brown sugar
  • 2 eggs room temperature
  • 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 canned pumpkin
For the Filling
  • 1/4 cup all purpose flour
  • Dash Salt
  • 3/4 cup milk
  • 1 cup vegetable shortening
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
Instructions
For the Cookies
  1. Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
  2. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and ginger. Once thoroughly combined, fold in the pumpkin.
  3. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake for 10-11 minutes. Remove from the oven and allow to cool.
For the Filling
  1. Combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, and cover, until completely cooled.
  2. In another bowl, beat shortening, powdered sugar, and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes.
How to Assemble
  1. Spread on the bottoms of half of the cookies, and cover with remaining cookies. Store in the refrigerator.