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189 - Pumpkin Whooppee Pies




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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189 - Pumpkin Whooppee Pies

(by Shirley McNevich)

2 cups Libby's canned pumpkin
2 egg yolks
2 cups Domino's dark brown sugar
1 cup canola oil
1 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
3 cups flour
(frosting) = 2 egg whites, 2 tsp. vanilla, 4 TBSP flour, 2 TBSP milk, 1 1/2 cups Crisco, 1 - 16oz. box Domino's powdered sugar.

In a mixer, combine pumpkin, egg yolks (save whites for frosting), brown sugar, and canola oil. Beat well. Add cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla, and flour. Beat well. Drop batter by teaspoonsful on a greased cookie sheet. Don't place too close together. Bake in preheated 350 degree oven for 8-10 minutes, watching carefully so they don't burn. Remove from oven and cool completely. Frosting: beat egg whites until stiff. Add vanilla, flour and milk--beat well. Add Crisco and gradually add powdered sugar. The more you beat it the fluffier it will get. Spread frosting on one cookie (flat part) and cover with another cookie so that both flat parts are facing the icing. You can freeze these if you wrap them individually in Saran wrap and then store inside of a container with a lid.


 

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