Cooking for the season: Pumpkin Whoopie Pies

By Lou Ann Thompson - Country Cooking

Hello! This is the time of year where “Pumpkin” takes over. It’s not the famous squash that is so loved, it’s the spices.

The spices can be the taste of cinnamon or ginger or nutmeg that really stands out. I do love those spices. In most recipes, you can add a little more or less of the spice that you really like. My favorite happens to be nutmeg followed very closely by cinnamon.

Now, I’m thinking more of the cooler weather treats and one that very quickly comes to mind is Whoopie Pies.

I found this recipe several years ago and always make it in the fall. It makes a nice size batch, so when I get them all baked and the filling in, I usually freeze some. I wrap them individually in plastic wrap then put them in Ziploc bags in the freezer. They thaw out quickly and always compliment a cup of hot coffee.

Pumpkin Whoopie Pies

-1 cup shortening (I use the butter flavor)

-2 cups packed brown sugar

-2 eggs

-2 teaspoons vanilla extract

-3, 1/2 cups all-purpose flour

-1, 1/2 teaspoons baking powder

-1, 1/2 teaspoons baking soda

-1 teaspoon salt

-2 teaspoons ground cinnamon

-1/2 teaspoon ground ginger

-1/2 teaspoon nutmeg

-1, 1/2 cups canned pumpkin


-1/4 cup all-purpose flour

-A dash of salt

-3/4 cup milk

-1 cup shortening (I use the butter flavored)

-2 cups confectioners’ sugar

-2, 1/2 teaspoons vanilla extract


In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger then add to creamed mixture alternately with pumpkin.

Drop by rounded tablespoonfuls two-inches apart onto greased baking pans — flatten slightly with the back of a spoon.

Bake at 400 degrees Fahrenheit for 10-11 minutes. Remove to wire racks to cool.

For filling, in a small saucepan combine flour and salt. Gradually whisk in milk until smooth and bring to a boil. Reduce heat. Cook and stir over medium heat two minutes or until thickened. Cover and refrigerate until completely cooled.

In a small bowl, beat shortening, confectioners’ sugar, and vanilla until smooth. Add chilled milk mixture then beat for seven minutes or until light and fluffy. Spread on the bottom half of the cookies then top with remaining cookies. Store in the refrigerator.

Yields about two dozen. Enjoy!

By Lou Ann Thompson

Country Cooking