Indulge that secret crush: Pumpkin Whoopie Pies with creamy ginger filling
Recipe type: dessert cookies
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
Be careful. These cream-filled cookies are severely addicting . . . especially during the pumpkin season of the year. :) I make them in mini-cookie size, for this reason! :)
  • 1 cup unsalted butter
  • 2 cups well-packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 tsps baking powder
  • 1-1/2 tsps baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp freshly-ground nutmeg
  • 1-1/2 cups canned pumpkin OR baked (then cooled) butternut squash
  • ¾ cup candied ginger, minced very fine (optional)
  • ¼ cup all-purpose flour
  • Dash salt
  • ¾ cup whole milk
  • 1 cup unsalted butter
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 tsp ground ginger
  1. Preheat oven to 400°.
  2. Cream butter and brown sugar until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Beat in vanilla. In another bowl, whisk the next six ingredients (and the optional candied ginger, if you wanna); beat into creamed mixture alternately with pumpkin.
  5. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon.
  6. Bake 10-11 minutes, or until bottoms are firm (no human parallel here).
  7. Remove to wire racks to cool.
  8. While cookies are baking and cooling, combine flour and salt in a small saucepan.
  9. 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.
  10. In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator.
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