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PUMPKIN WHOOPIE PIES
An heirloom recipe from Dorothy Eleanor Miller (1934-2007)

Cookie Directions

2-1/3 cup of brown sugar
1 cup cooking oil
2 cups canned pumpkin
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon ground cloves
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract

Blend all dry ingredients together in a large mixing bowl.
Add eggs and pumpkin blending well.
Drop teaspoons of the mixture onto an ungreased cookie sheet.
Bake at 350 degrees Fahrenheit for 10-12 minutes or until done.

Filling Directions

1 egg white
1 teaspoon vanilla extract
2 tablespoons flour
2 tablespoons milk
2 cups 10X sugar
3/4 cup of margarine

Mix egg white, sugar and vanilla with electric blender.
Add remaining ingredients and continue to mix until smooth.
Move filing to refrigerator and allow to chill for about 30 minutes.

Combine two cookies and filling to make each Pumpkin Whoopie Pie.

 

 

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San Jose, California, U.S.A.
Last updated: 06-Jan-2008 08:10 PM