Pumpkin Wnoopie Pies Recipe
Ingredients
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| 1-1/2 cups cooked or canned pumpkin | ||
| All purpose flour | 1/4 Cup (16 tbs) (FILLING:) | |
| Salt | 1 Dash (FILLING:) | |
| Milk | 3/4 Cup (16 tbs) (FILLING:) | |
| Shortening | 1 Cup (16 tbs) (FILLING:) | |
| Confectioner’s sugar | 2 Cup (16 tbs) (FILLING:) | |
| Vanilla extract | 2 Teaspoon (FILLING:) | |
Directions
In a mixing bowl, cream shortening and brown sugar.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.
Drop by rounded tablespoonfuls 2 in apart onto greased baking sheets; flatten slightly with the back of a spoon.
Bake at 400° for 10-11 minutes.
Remove to wire racks to cool.
For filling, combine the flour and salt in a saucepan.
Gradually whisk in milk until smooth; cook and stir over medium heat for 5-7 minutes or until thickened.
Cover and refrigerate until completely cooled.
In a mixing bowl, cream shortening, confectioners' sugar and vanilla.
Add chilled milk mixture; beat for 7 minutes or until fluffy.
Spread on the bottom of half of the cookies; top with remaining cookies.
Store in the refrigerator.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.
Drop by rounded tablespoonfuls 2 in apart onto greased baking sheets; flatten slightly with the back of a spoon.
Bake at 400° for 10-11 minutes.
Remove to wire racks to cool.
For filling, combine the flour and salt in a saucepan.
Gradually whisk in milk until smooth; cook and stir over medium heat for 5-7 minutes or until thickened.
Cover and refrigerate until completely cooled.
In a mixing bowl, cream shortening, confectioners' sugar and vanilla.
Add chilled milk mixture; beat for 7 minutes or until fluffy.
Spread on the bottom of half of the cookies; top with remaining cookies.
Store in the refrigerator.
Chef
