Let's make WHOOPIE!!

Whoopie Pies that is!! Pumpkin Whoopie Pies to be more exact!! 
Now, i'm gonna tell you a secret. Are you Ready? ok. 
I've never made or had a whoopie pie before!! *collective gasp* 
I know I know I know... but i'm here to remedy that!! so this weekend's project will include a menagerie of whoopie pies... starting with this one;

Pumpkin Whoopie Pies
(photo and recipe courtesy of allrecipes.com)
Ingredients

• 1 cup shortening
• 2 cups packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 1/2 cups canned cooked pumpkin
• FILLING:
• 1/4 cup all-purpose flour
• Dash salt
• 3/4 cup milk
• 1 cup shortening
• 2 cups confectioners' sugar
• 2 teaspoons vanilla extract

Directions

1. In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2.  Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.
3. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. 
4. Bake at 400 degrees F for 10-11 minutes. Remove to wire racks to cool.
5. For filling, combine the flour and salt in a saucepan. Gradually whisk in milk until smooth; cook and stir over medium heat for 5-7 minutes or until thickened. Cover and refrigerate until completely cooled.
6. In a mixing bowl, cream shortening, confectioners' sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. 
7. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator.

Super can't wait to enjoy these lovelies and you shouldn't either!!

xoxo