Pumpkin Whoopie Cookies
These Pumpkin Whoopie Cookies are adorable AND delicious! Two perfect pumpkin cookies sandwiched together with cream cheese frosting and topped with a cute pretzel stem and green frosting leaves.
Equipment
- Leaf piping tip
Ingredients
- 1 cup shortening
- 3 cups sugar
- 2 eggs large
- 1 can pumpkin puree large
- 2 tsp nutmeg
- 3 tsp cinnamon
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp vanilla
- 1/2 tsp cloves
- 5 cups flour
Cinnamon Cream Cheese Frosting
- 1 stick salted butter softened, half cup
- 8 oz cream cheese softened
- 1 pinch salt
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 pound powdered sugar aprox. 3.5 cups
- milk as needed to thin
Instructions
- Cream shortening and sugar together.
- Add pumpkin and eggs and mix until combined.
- Add remaining ingredients, except flour, and mix.
- Slowly add the flour and mix well.
- Scoop onto ungreased cookie sheet, approximately 2 Tbsp. each.
- Bake at 375 degrees for 12-15 minutes until lightly browned and set.
- Allow the cookies to cool.
Frosting
- Beat together all frosting ingredients until smooth.
- Add a splash of milk and mix again if too thick.
- Reserve enough frosting to tint green later for the leaves.
Cookie Assembly
- Place a cookie upside down and add frosting to it.
- Top with another cookie and pretzel stick.
- Tint remaining frosting with green food coloring and pipes leaves by cookie stems.
- Store in an air-tight container.
Notes
