Pumpkin whoopee pies
60 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | cups | Flour |
1 | teaspoon | Baking soda |
2 | teaspoons | Baking powder |
1 | teaspoon | Salt |
1 | cup | Butter |
1¼ | cup | Brown sugar |
1 | cup | Sugar |
3 | tablespoons | Pumpkin pie spice |
2 | teaspoons | Vanilla |
4 | Eggs | |
3 | tablespoons | Molasses |
1¼ | cup | Pumpkin |
½ | cup | Buttermilk |
1 | cup | Butter |
10 | tablespoons | Marshmallow cream; heaping |
1 | cup | Powdered sugar |
1 | teaspoon | Vanilla |
Directions
FILLING
Preheat oven to 350ø Combine cookie ingredients and drop by spoonfuls on cookie sheets. Bake for 10 minutes and cool completely. Beat filling ingredients together and sandwich between 2 cooled cookies. Wrap with plastic wrap.
NOTES : I use crisco icing for filling.
Recipe by: Rosie's Bakery: Cookie Cookbook (adapted) Posted to Bakery-Shoppe Digest V1 #447 by "LauraG" <gaggini@...> on Dec 11, 1997
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