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Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

  • 3 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp.cinnamon
  • 1 tsp.ginger
  • 1/2 tsp. ground cloves
  • 2 1/2 cups brown sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 2 cups pumpkin
  • 1 tsp. vanilla
    Preparation -
    Combine flour, baking powder, baking soda, and spices in a mixing bowl; set aside. In a separate mixing bowl, cream together sugar, oil, eggs, pumpkin and vanilla. Mix all ingredients together. Bake as drop cookies. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets and bake in a preheated oven at 350° for 10 to 12 minutes or until the centers of the cookies spring back when lightly pressed. Cool thoroughly on wire racks or paper towels before spreading with filling.

    Filling

  • 2 egg whites
  • 2 tsp. vanilla
  • 4 T. flour
  • 4 T. milk
  • 4 cups confectioners sugar
  • 1 1/2 cups vegetable shortening
    Preparation -
    Beat egg whites until stiff; set aside. Combine other ingredients and beat very hard - several minutes at high speed. Mix in beaten egg whites. To make whoopie pies - Spread a generous amount of filling on a completely cooled cookie, then top with another cookie. Wrap each whoopie pie individually in plastic wrap.

    Simply Calphalon Nonstick 6-Piece Bakeware Set<BR>
Simply Calphalon Nonstick 6-Piece Bakeware Set
    This versatile bakeware set from the Simply Calphalon Nonstick line provides all of the basic tools for home baking.... 1 - 10" x 15" cookie sheet, 1 - 8" sqaure cake pan, 1 medium loaf pan, 2 - 9" round cake pans, and a cooling rack. Simply Calphalon is made from heavy-gauge carbon steel, covered with a thick and durable nonstick coating that eliminates the need for greasing. Heavyweight construction ensures even heating and browning without hotspots. The wire-reinforced rolled edges prevent warping even at high temperatures. It has a 10 year warranty.
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    Content copyright © 2013 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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