Pumpkin Whoopie Pies

Nutritional tidbit from Audrey Did you realize pumpkin is a fruit not a vegetable? A full cup of pumpkin only has 49 calories yet has 3 grams of fiber and is essentially fat and salt free. That allows you to fill your pumpkin Whoopie pie with a delicious cream cheese filling, which is not fat free . Enjoy!

2 cups Brown Sugar, packed

1 cup Vegetable Oil

1 ½ cups Cooked pumpkin, canned is fine but be sure it is only pumpkin

2 Eggs

3 cups Flour

1 tsp Danbury Country Store Sea Salt

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Vanilla

1 ½ tbsp Danbury Country Store Ground Cinnamon

½ tbsp Danbury Country Store Ground Ginger

½ tbsp Danbury Country Store Ground Cloves

4 cups Confectioners Sugar

1 ½ cups Shortening

2 Egg Whites, beaten

4 tbsp Milk

2 tsp Vanilla

Preheat oven to 350 degrees.
Cream brown sugar and vegetable oil together until light in color.

Add Pumpkin and eggs. Add flour, salt, baking powder, baking soda, 1 tsp vanilla and spices (through cloves) Mix well.

Drop by heaping teaspoon onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Cool completely.

While Whoopie pies are cooling make filling.

Mix together egg whites, milk, vanilla and 2 cups confectioners sugar until fluffy and then mix in shortening and remaining 2 cups of confectioners sugar.

Spread spoonful of filling on flat side of cooled Whoopie pie cookie, top with a second cookie. If you do not eat them all at once, keep the remaining refrigerated.

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