PUMPKIN WHOOPIE PIES

This recipe has its origins with the Amish. These cakelike goodies were considered a special treat because they were made from left over batter. One of life's nice surprises, caused the exclamation--Whoope Pies!!

2 cups brown sugar
1 cup vegetable oil
1 1/2 cups canned pumpkin
2 eggs
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 1/2 Tbsp cinnamon
1/2 Tbsp ginger
1/2 Tbsp ground cloves
FILLING:
3 cups confectioners' sugar
1 egg white*, beaten
2 Tbsp milk
1 tsp vanilla
3/4 cup vegetable shortening

Preheat oven to 350F.

Beat sugar and oil until well blended. Add pumpkin and eggs.

In a separate bowl, combine remaining ingredients then add to wet mixture. Mix well. Drop by heaping teaspoons onto a greased cookie sheet.

Bake 10-12 minutes. Cool, then make sandwich from 2 cookies filled with the following filling.

FILLING:
Combine 2 cups of the confectioners' sugar, shortening, egg, milk, and vanilla. Beat well. Add the remaining 1 cup of confectioners' sugar and beat until smooth and spreadable.

Makes: 3 dozen

*Editor's note:
Food Safety Tip: Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs

Pumpkin Whoopie Pies (with photo)