Recipe By V. Stogner
Rating
Published Apr 4th
Prep - Cook - Additional - Ready In -
Servings 3 dozen Calories 424.8

A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better.

Recipe Ingredients

  • 2 cups packed brown sugar
  • 1 cup vegetable oil
  • 1 ½ cups solid pack pumpkin puree
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons ground cinnamon
  • ½ tablespoon ground ginger
  • ½ tablespoon ground cloves
  • 1 egg white
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • ¾ cup shortening

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  2. 2 Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
  3. 3 Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
  4. 4 To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Nutrition Facts

  • Calories 424.8
  • Carbohydrate 55.8 g
  • Cholesterol 20.8 mg
  • Fat 21.7 g
  • Fiber 1.5 g
  • Protein 3.4 g
  • Saturated Fat 4 g
  • Sodium 294.9 mg
  • Sugar 37.7 g
Watch how to bake a batch of pumpkin cookies and then turn them into Pumpkin Whoopie Pies. It's easy and delicious!
Join Southern Living test kitchen pro, Ivy Odom, as she makes a tasty confection consisting of two soft pumpkin cookies that are ...
Recipe here: http://www.joyofbaking.com/PumpkinWhoopiePies.html Stephanie Jaworski of Joyofbaking.com demonstrates how ...

Reviews

  1. I don't know what happened. I bake all the time. They tasted too doughy. Texture was off. Does 1 can of pumpkin = 1 1/2 cups of pumpkin puree. Maybe that's why the recipe was off.
  2. Very yummy. Mine were done at 10 minutes. I do prefer cream cheese filling with pumpkin, so I used the cream cheese II recipe from this site.
  3. I've reviewed these before with rave reviews but this time.... I added some lemon extract to the cream cheese frosting recipe and they were heavenly Give it a try.
  4. OMG!! These were amazing! I made them for a FBLA fundraiser for my son, and they were the first thing to sell out. Not before hubby kept some for himself. I did use a different filling (1 cup butter, 1 cup marshmallow creme, 2 cups confectioners sugar & 2 tsp vanilla). These are heavenly!
  5. Don't pass up this recipe! I do not care that much for pumpkin but I made them for DH and Kids--me as well as them LOVED these pies. Only changes were to add 1/2 apple sauce to replac 1/2 oil add 2tsp xtra cinnamon and 1tsp xtra vanilla in filling and sprinkled w/powdered sugar---DELICIOUS!!!!
  6. These cookies are excellent! Make sure to bake at least 12 minutes. When trying a new recipe I always do a trial run with only a few cookies to see how long to bake space apart on the cookie sheet etc. My first batch appeared to be done but then the cookies fell and I - Read more ...
  7. These are absolutely DELICIOUS. I made the batter as directed. The first batch of cookies flattened too much, but after the batter had sat for about 10 minutes, it thickened nicely and the cookies were perfect. I used a 2 tbsp. mini ice cream scoop so they'd be the same size, and I had no - Read more ...
  8. I have made these whoopie pies close to a dozen times since I found the recipe and they always turn out excellent. Everyone loves them because they are not overly sweet but are super moist. I always add a little extra cloves or "baking spice" to make them extra spicy just because that is the - Read more ...
  9. This was really pretty good. I loved the filling it wasn't too sweet but worked well with the pumpkin part. I used the EggBeaters eggwhites instead of regular eggs and they worked great. One problem I had with the pumpkin part though was it ended up very sticky so I couldn't wrap them and eating - Read more ...
  10. Can't keep my hands off these! Everyone says they would be better with cream cheese filling which I tried. But I still prefer the creamy white filling. The cream cheese seams to take away from the delicious pumpkin cookie.
RedCipes