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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