Pumpkin Whoopie Pies

So. Another pumpkin recipe? You shouldn’t be surprised.

The fact that I will eat unsweetened pumpkin out of a can says something. Also the fact that I make something pumpkin every chance I get.

Because, let’s be honest, the pumpkin train kind of stops after Thanksgiving. Now your into holiday food, and the sweet harvest squash of the earlier months is pushed aside.

So I’m doing what I can. Using the can. (Good one, I know).

As a matter of fact, a new pumpkin surprise is coming together as I speak…

Let’s hope this storm doesn’t take us all down so I can share it with you!

The recipe is from Joy of Baking!

Pumpkin Whoopie Pies

3 cups (390 grams) all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (410 grams) light brown sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 – 15 ounce (425 grams) can pumpkin puree

Vanilla Filling:

1/4 cup (55 grams) vegetable shortening

1/4 cup (4 tablespoons) (55 grams) unsalted butter, room temperature

1 cup (115 grams) confectioners’ (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

1/2 cup (120 ml) light corn syrup