PUMPKIN WHOOPIE PIE
2 cups light brown sugar, packedl
1 cup vegetable oil
1
1/2 cups solid pack pumpkin puree
2
eggs
3
cups all-purpose flour
1
teaspoon salt
1
teaspoon baking powder
1
teaspoon baking soda
1
teaspoon vanilla extract
1
1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
11/2 tablespoon ground cloves
1.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease
baking sheets (or sized-to-sheet baking parchment, Reynolds No-Stick Foil).
2.
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.
3. Carefully spoon mounds (I use a tablespoon-size scoop) onto the prepared baking sheets. (Pumpkin Whoopies tend to keep the shape you see, so be especially careful.)
Bake at 350 degrees F (175 degrees for 10 to 12 minutes. Let cool, then make sandwiches with an equal amount of your favorite Whoopie Pie Filling (my favorite - Maple Cream).
Deev's Maple Cream (refrigerate) - use an electric mixer to blend 2 tablespoons confectioner's (10X) sugar with 1/2 brick Philadelphia Cream Cheese (room temp); then blend in 2 tablespoons genuine maple syrup (best quality you can afford); finally, whip in a tub of thawed Cool Whip.
FYI,,,, Great for busy bakers, as these taste BEST at least 24 hours after assembling. Store in the fridge in an air-tight container. You can store in two layers BUT have a piece of NON-stick paper or foil in between. Freeze like a dream! I like to offer a variety of smallish (smaller scoop) whoopies - classic chocolate with fluff filling, pumpkin with maple cream, gingerbread with lemon cream - so it's great they age so beautifully.
