Ingredients
18
18 servings
- •2 cups packed brown sugar
- •1 cup vegetable oil
- •1.5 cups solid pack pumpkin puree
- •2 large eggs
- •3 cups all-purpose flour
- •1.5 tablespoons ground cinnamon
- •0.5 tablespoon ground ginger
- •0.5 tablespoon ground cloves
- •1 teaspoon salt
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •1 teaspoon vanilla extract
- •1 egg white
- •2 tablespoons milk
- •1 teaspoon vanilla extract
- •2 cups confectioners' sugar, divided
- •0.75 cup shortening
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Make the cookie dough: Combine brown sugar and oil in a bowl. Mix in pumpkin and eggs, beating well. Add flour, cinnamon, ginger, cloves, salt, baking powder, baking soda, and vanilla together into a separate bowl. Fold dry ingredients into wet ingredients and mix to combine.
- Drop dough by heaping teaspoons onto the prepared baking sheets.
- Bake in the preheated oven for 10 to 12 minutes. Let cookies cool while you make the filling.
- To make whoopie pie filling: Beat egg white in a bowl and mix in milk, vanilla, then 1 cup confectioners' sugar. Mix well then beat in shortening and remaining 1 cup confectioners' sugar. Beat until light and fluffy.
- Assemble once cookies are cool. Make sandwiches from two cookies filled with whoopie pie filling.
Nutritional Facts
Per 18 servings
- Calories: 425
- Carbohydrate: 56g
- Fat: 22g
- Fiber: 2g
- Protein: 3g
- Sugar: 38g
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