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News 4 Cooks: Pumpkin Whoopie Pie - KVOA | KVOA.com | Tucson, Arizona

News 4 Cooks: Pumpkin Whoopie Pie

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Gourmet Girls: Pumpkin Whoopie Pie

Ingredients:

2 cups packed brown sugar

1 cup rice bran oil

1 1/2 cups solid pack pumpkin puree

2 eggs

3 cups all-purpose gluten free flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1 teaspoon xanthan gum

1 1/2 tablespoons ground cinnamon

1/2 tablespoon ground ginger

1/2 tablespoon ground cloves

1 egg white

2 tablespoons milk

1 teaspoon vanilla extract

2 cups confectioners' sugar

3/4 cup shortening

Preparation Instructions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves and xanthan gum.  Mix well.

Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.

To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

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