Again looking for idea recipes pumpkin whoopie pies that are appetizing? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious pumpkin whoopie pies should have had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of pumpkin whoopie pies, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare pumpkin whoopie pies delicious wherever you are, because as long as you know the trick, this dish is able be treat special

Ingredients and seasonings required for make

1. Take 1 cup shortening
2. Prepare 2 cup brown sugar
3. Prepare 2 eggs
4. Prepare 1 tsp vanilla extract
5. Take 3 1/2 cup all-purpose flour
6. Use 1 1/2 tsp baking powder
7. Prepare 1 1/2 tsp baking soda
8. Use 1 tsp salt
9. Prepare 1 tsp ground cinnamon
10. Prepare 1 tsp ground ginger
11. Prepare 1/2 cup canned pumpkin
12. Prepare filling
13. Take 1/4 cup all-purpose flour
14. Use 1 dash salt
15. Prepare 1/4 cup milk
16. Take 1 cup shortening
17. Prepare 2 cup confectioner's sugar
18. Take 2 tsp vanilla extract

Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Pumpkin Whoopie Pies are made with fluffy pumpkin chocolate chip cookies and a delicious cream cheese filling to create the perfect dessert for fall.

Instructions to make Pumpkin Whoopie Pies:

1. In a large bowl, cream shortening and brown sugar until light and fluffy.
2. Add eggs, on at a time beating well after each addition.
3. Beat in vanilla.
4. Combine the flour, baking powder, baking soda, salt, cinnamon, and ginger; add to creamed mixture alternately with pumpkin.
5. Drop by rounded spoonfuls 2 in. Apart onto greased baking pans; flatten slightly with back of spoon.
6. Bake at 400°F for 10-11 minutes. Remove to wire racks to cool.
7. For filling, in small saucepan, combine flour and salt.
8. Gradually whisk in milk until smooth; bring to a boil.
9. Reduce heat; cook and stir over medium heat 2 minutes or until thickened.
10. Cover and refrigerate until completely cooled.
11. In small bowl, beat shortening, confectioner's sugar and vanilla until smooth.
12. Add chilled milk mixture; beat or 7 minutes or until light and fluffy.
13. Spread on bottom half of cookies; top with remaining cookies.
14. Store in the refrigerator.
15. *note: yields 2 dozen (you may make the pies larger or smaller, and therefore change the serving amount)
16. Done and ready to serve!

This recipe for Pumpkin Whoopie Pies a guest from my ultra-talented friend Lizzy of the blog, Your Cup of Cake. Be sure to check out her site for tons of baking inspiration and gorgeous photography. In a large bowl, add the cake mix, butter, pumpkin, pumpkin pie spice, eggs, and milk. Batter will be on the wet side. Drop tablespoon-sized dollops onto the cookie sheet.

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