Pumpkin Whoopie Pies Gobbs Recipes

Steps:

• Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next 6 ingredients; beat into creamed mixture alternately with pumpkin., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 minutes. Remove to wire racks to cool., For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled., In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
• Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
• To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Steps:

• Cake:.
• Preheat oven to 375f.
• Combine flour,baking powder, baking soda, cinnamon, nutmeg & salt & set aside.
• Beat eggs on medium speed & slowly add sugar until combined & slightly thickened.
• Add pumpkin & beat to combine thoroughly.
• Add dry ingredients to pumpkin mixture & mix gently until just combined (no longer).
• Place parchment paper on baking sheet & dollop heaped tablespoons of mix about 2 1/2 inches round onto tray (about 10-12 per tray).
• Bake for 13-15 minutes until cakes spring back when touched.
• Remove cakes & paper from tray to cool.
• When cooled completely, dust with powdered sugar using sieve & turn half of the cakes over to have the flat side up.
• Filling:
• Combine cream cheese, butter, vanilla, powdered sugar & beat on medium high speed until combined.
• Put mix into piping bag or zip lock bag with one bottom corner snipped off & squeeze about 3 tablespoons of filling onto the flat side of half the cakes.
• Top with the dry half of the cakes & push gently to fill out your pies.
• Keep chilled in air tight container.