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.**
Servings Prep Time
Yield2 dozen 30 minutes
Cook Time
10minutes
Servings Prep Time
Yield2 dozen 30 minutes
Cook Time
10minutes
Ingredients
For the Cookies
  • 1cup vegetable shortening
  • 2cups brown sugar
  • 2 eggsroom temperature
  • 1teaspoon vanilla extract
  • 3-1/2cups all purpose flour
  • 1-1/2teaspoons baking powder
  • 1-1/2teaspoons baking soda
  • 1teaspoon Salt
  • 1teaspoon ground cinnamon
  • 1teaspoon ground ginger
  • 1-1/2cups canned pumpkin
For the Filling
  • 1/4cup all purpose flour
  • Dash Salt
  • 3/4cup milk
  • 1cup vegetable shortening
  • 2cups powdered sugar
  • 2teaspoons vanilla extract
  • 2cups powdered sugar
  • 2teaspoons 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.