Pumpkin Whoopie Pies
These are one of the fall favorites at the market, especially for Russell.
Makes about 40 cookies, enough for 20 pies
4 cups sugar
2 cups vegetable shortening
6 large eggs
4 cups cooked pureed pumpkin
2 teaspoons pure vanilla extract
8 cups all-purpose flour
2 teaspoons kosher salt
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
cream cheese frosting (recipe)
1. Preheat the oven to 350°F. Lightly grease or line 2 large baking sheets with parchment paper.
2. In a large bowl, cream together the sugar and shortening until thoroughly combined. Add the eggs, one at a time until mixed. Slowly add the pumpkin and vanilla to combine.
3. In a separate bowl combine the flour, salt, baking soda, baking powder and cinnamon and stir to mix.
4. Stir the flour mixture to the pumpkin mixture, whisk until fully incorporated and no dry ingredients are visible.
5. Scoop the batter onto the prepared baking sheets with a large ice cream scoop (about ¼ cup), spaced about 1-inch apart. Place in the oven to bake 20-25 minutes, until firm around the edges and a cake tester comes out clean. Remove from the oven, transfer to a baking rackand allow to cool completely.
6. When completely cooled spread the flat side of one cookie with a heaping tablespoon of Cream Cheese Frosting. Place another cookie on top, flat side down, to form a sandwich, press gently to adhere. Repeat with the remaining cookies. Store refrigerated in an airtight container until ready to serve. Remove from the refrigerator about 30 minutes before serving.