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- 12 inch Pumpkin Whoopee Pies
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2 3/4
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Cup
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Flour
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1
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Tsp
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Baking Powder
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1
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Tsp
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Salt
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15 |
Oz
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Pumpkin Puree - canned or 1 1/2 cups cooked |
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2 |
Lbs |
Light Brown Sugar (2 1/2 cups) |
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1
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Tsp
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Baking Soda
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1 |
Cup
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Vegetable Oil |
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2
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Egg yokes
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1
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Tsp
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Vanilla
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2 |
Tsp |
Cinnamon |
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1/2 |
Tsp |
Ginger |
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- Mix all dry. Then add rest and beat well. Should be
like pancake batter. Add water if needed.
- Pour half on parchment paper on
metal sheet or pizza pan,
- make mound of about 8-9 inch diameter. Makes 2
cookies
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- Bake 350 for 20-35 Minutes. Check with toothpick for
clean test.
- Heavy steel pans 18-25, others vary. Do not use silicone pans, will not cook as well.
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Filling-
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2
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Egg Whites
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3/4
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Cups
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Hi Ratio Shortening (same as 12 Tbl) **
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3
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Cups
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Powdered Sugar
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1/8
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Tsp
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Salt
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1/2
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Tsp
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Vanilla
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2 |
TBL |
Milk - add enough to make smooth and fluffy |
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- ** Hi Ratio shortening is used by bakers and is fluffier and reduces
grease taste.
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Mix on high for 15 minutes until smooth, DO NOT SHORT TIME THIS!!!
- Add milk to reach your choice of filling thickness.
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After cookies are cool, spoon filling between two above cookies
- Cooking time varies by thickness of batter, thick may be done in 8
minutes, thin may take 30 or more.
- For more of a dome, chill batter for ten minutes before cooking.
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