Ingredients

The following ingredients have 4 Servings
  • 1 15.5 oz canned pumpkin
  • 1 cup corn or vegetable oil
  • 2 egg yolks (reserve egg whites for filling)
  • 2 cups packed brown sugar
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 cups flour
  • 1 tsp vanilla
  • 2 egg whites
  • 2 tbsp flour
  • 2 tsp vanilla
  • 2 tbsp milk
  • 2 cups powdered sugar
  • 1 1/2 cups vegetable shortening

Instruction

  • First, preheat oven to 350F and line baking sheets with parchment paper or silicone mats.
  • Next, in a large mixing bowl add canned pumpkin, oil, egg yolks, brown sugar, and vanilla. Mix until well combined.
  • Then, in a separate medium sized mixing bowl, add flour, baking powder, baking soda, cloves, cinnamon, ginger, and salt.
  • Next, begin to add flour mixture to pumpkin mixture, about one cup at a time. Scrape the sides of the bowl with a spatula to ensure it's well mixed. Batter will be thick.
  • Then, scoop out about a two inch wide lump onto the lined baking sheets. The batter should be spaced an inch apart or so. This batter doesn't spread much. Bake for about 12 minutes or until toothpick inserted comes out clean and you see slight browning on top. Cool on wire racks.