Pumpkin Cookies: Preheat oven to
350 degrees F (180 degrees C).
Lightly butter two baking sheets or line them with parchment paper.
a large bowl whisk together the flour, baking powder, baking soda, ground
cinnamon, ground ginger, ground cloves, and salt.
In the bowl of
your electric mixer, fitted with the paddle attachment (can use a hand
mixer), beat the butter and sugar until light and fluffy. Add the eggs, one at a
time, beating well after each addition. Scrape down the sides of the bowl as
needed. Beat in the vanilla extract and pumpkin
puree. Beat in the flour mixture just until incorporated. Drop heaping
tablespoons (can also use a small ice cream scoop) of the batter onto the
prepared baking sheet, spacing about 2 inches (5 cm) apart. With moistened
fingers or with the back of a spoon, smooth the tops of the cookies.
about 10 - 12 minutes or
until the tops of the cookies spring back, when lightly pressed.
Remove from oven and transfer to a wire rack to cool completely.
Filling: Beat the
shortening and butter until soft and creamy. With the mixer on
low speed, gradually beat in the confectioners' sugar. Increase
the speed to high, and beat until light and fluffy, about 3 minutes.
Then, with the mixer on low speed, beat in the vanilla extract and
slowly drizzle in the corn syrup. Continue to beat until the filling
is soft and fluffy.
Take one cookie and spread (or
pipe) a heaping tablespoon of
the filling on the flat side of the cookie. Top with another cookie. The
assembled cookies can be covered and stored in the refrigerator for
several days. Enjoy cold or at room temperature.
Pumpkin Whoopie Pies.
Note: This recipe can be halved to make 12 Pumpkin Whoopie Pies.
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