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| Recipe Categories >> Cookies |
Pumpkin Whoopie Pies |
INGREDIENTS |
Cake:
1 1/2 cups sugar
1 1/4 cups shortening
3 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
3 1/2 tsp cinnamon
4 eggs
2 cups pumpkin
Filling:
3/4 cup butter
1 2/3 cups confectioners sugar
1/2 of a 7 1/2 oz jar Marshmallow Fluff
1/2 teaspoon vanilla |
METHOD |
Cake:
Beat together the shortening and sugar.
Mix in the eggs.
Sift the dry ingredients and add alternately with pumpkin.
Drop onto a greased baking sheet.
Bake at 375 for about 15 minutes.
After the cookies cool, spread them with the filling and top with another cookie.
Filling:
Mix butter, marshmallow, together until creamy, add vanilla and then confectioners sugar. Beat well. |
NOTE |
A 15 1/2 oz can of pumpkin equals 1 cup
1/2 of a 7 1/2 oz jar Marshmallow Fluff is equivalent to 1 cup of Fluff.
A 16 oz tub of Fluff makes 4 batches of filling.
Recommend mixing butter in the bowl alone first to coat the bowl before adding the super sticky Fluff.
I like to make 1 1/2 batches of filling per recipe. |
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