Prep Time
20 minutesBake Time
10-11 minYield
2 dozenRating
/rating_off.png "1 Star")
Loading...| 3 1/2 cups Rogers Foods All Purpose flour 823g | |
| 1 1/2 teaspoons baking soda 7.5mL | |
| 1 1/2 teaspoons baking powder 7.5mL | |
| 1 teaspoon salt 5mL | |
| 2 teaspoons pumpkin spice 10mL | |
| 1 cup vegetable shortening (Crisco) 225g | |
| 2 cups packed brown sugar 400g | |
| 2 eggs | |
| 1 teaspoon vanilla extract 5mL | |
| 3/4 cup canned pumpkin 169g | |
| Cream Cheese Frosting Filling | |
| 8 oz package cream cheese | |
| 1/4 cup unsalted butter 113g | |
| 1 tsp vanilla extract 5mL | |
| 4 cups powdered sugar 500g | |
| pinch salt |
| 1. | Preheat oven to 400 degrees F. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside. |
| 2. | In a large bowl, cream together the shortening and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. |
| 3. | Mix in the dry ingredients, alternating with the pumpkin puree. |
| 4. | Drop rounded tablespoons about 2 inches apart on a greased baking sheet. Flatten slightly with the back of a spoon. Bake 10-11 minutes. Transfer to a wire rack to cool. |
| 5. | Spread frosting onto the bottom of half of the cooled cookies, then top with remaining cookies. |
| 6. | Store whoopie pies in the refrigerator. |
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