Pumpkin Whoopie Pies - Home Cooking

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.