Pumpkin Pecan Whoopie Pies

Desserts

These whoopie pies are chock-full of pumpkin flavor—a perfect treat for fall! For a finishing touch, I like to roll the outside edges in mini chocolate chips or chopped nuts and dust with cinnamon sugar.

Average Rating: 3

TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
YIELD: 20 whoopie pies

3-1/4 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon salt
5 eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
1/2 cup water
1/2 cup canola oil
1 teaspoon vanilla extract
FILLING:
6 tablespoons all-purpose flour
1 dash salt
1 cup plus 2 tablespoons unsweetened almond milk
1-1/2 cups shortening
3 cups confectioners' sugar
3 teaspoons vanilla extract
Toasted chopped pecans, miniature semisweet chocolate chips and ground cinnamon, optional

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened.
2. Drop by 2 tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool.
3. For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled.
4. In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread about 3 tablespoons of filling on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator. If desired, roll the filled pies in pecans or chocolate chips and sprinkle with additional cinnamon.