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Ingredients
- 2 cups firmly packed brown sugar
- 1 ½ cups solid pack pumpkin puree
- 1 cup vegetable oil
- 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
- 1 tablespoon pumpkin pie spice
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- ¼ cup shortening
- 8 ounces cream cheese softened
Instructions
- Preheat oven to 350 degrees. Line with parchment paper.
- Combine the oil and brown sugar and beat until light and fluffy.
- Mix in the pumpkin.
- Add eggs, one at a time, beating well after each addition.
- Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, and pumpkin pie spice; mix well.
- Drop dough by heaping teaspoons onto the parchment-lined baking sheets.
- Bake at 350 degrees for 10 to 12 minutes.
- Remove from oven and let cookies cool on the pan; set aside while making filling.
- <br>Filling:</br>
- Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of powdered sugar.
- Mix well, about 2 minutes.
- Beat in the shortening, softened cream cheese, and the remaining cup of powdered sugar. Beat until light and fluffy.
- <br></br>
- Make sandwiches from two cookies filled with Whoopie Pie Filling.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.