Forget Pumpkin Spice Lattes – Embrace Fall by Baking Pumpkin Whoopie Pies Instead

Fall ushers in cooler temperatures, cute boots, and pumpkin everything. Pumpkin Spice lattes are usually the craze around this time, but to be honest, they’re not my thing. The fall treat I do love, however (and how I usher in fall) are pumpkin whoopie pies. I found this wonderful recipe on the Allrecipes site from V. Stogner and I encourage you all to try it. They’re delicious!

Scroll down for pics!

Ingredients

2 cups packed brown sugar

1 cup vegetable oil

1 ½ cups solid pack pumpkin puree

2 large eggs eggs

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1 ½ tablespoons ground cinnamon

½ tablespoon ground ginger

½ tablespoon ground cloves

1 egg white

2 tablespoons milk

1 teaspoon vanilla extract

2 cups confectioners’ sugar

¾ cup shortening

Directions

Preheat the 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.

Be careful not to over-mix the batter!

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.

*I always check the bottom of the whoopie pies to make sure they’re dome. They’ll look like the second picture above when they’re done.

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.

It doesn’t look like a lot of filling but trust me, it’s more than enough.

Add the filling to two whoopie pie halves and ENJOY!

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