Pumpkin Whoopie Pies

• Produce

  • 3/4 tsp Ginger, ground
  • 3/4 cup Pumpkin puree

• Refrigerated

  • 1 Egg
  • 1 Egg white

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar
  • 2 1/4 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 1 1/8 cup Confectioners' (powdered sugar
  • 1 1/2 cup Flour
  • 1/2 tsp Salt
  • 1/4 tbsp Shortening
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1 tbsp Milk

Found on brooklynfarmgirl.com

Description

Ingredients

• 1 cup brown sugar
• 1/2 cup vegetable oil
• 3/4 cup pumpkin puree
• 1 egg
• 1 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla
• 2 1/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 egg white
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1 cup + 2 tablespoon confectioners powdered sugar
• 1/4 tablespoons shortening

Directions

• Preheat your oven to 350 degrees. Lightly spray your baking sheet or Whoopie Pie pan with nonstick spray. Combine oil and brown sugar. Mix in pumpkin and egg until well combined. Add flour, salt, baking powder, baking soda, vanilla, cinnamon, ginger and cloves. Mix until all combined. Drop spoonfuls of pie batter onto a baking sheet or Whoopie Pie pan. If using a baking sheet, try to make it as circular as possible as this will be your pie shape. Bake for 10-12 minutes. Let cool. Spread cream filling on one pie, while using another pie to press it down. Enjoy immediately or wrap in plastic wrap to store.
• Beat egg white, milk, vanilla and 1/2 cup + 1 tablespoon powdered sugar together. Beat in shortening and remaining 1/2 cup + 1 tablespoon powdered sugar and continue beating until cream is fluffy.