The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 27, 2009
I made this for Thanksgiving this year and everyone loved them! Simple and easy to make! Next time I will make with cream cheese filling. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 24, 2009
I love theses I've made them a few times with the filling as is and found the filling a little heavy. So the past couple of times I filled them with cream cheese frostingII and found them dangerously delisouse
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 15, 2009
Possibly the most delicious cookies I have ever made (and that's saying a lot). I made these with the filling in the recipe (using pasteurized egg whites) and I definitely wouldn't use anything else! Found that they tasted like pumpkin pie, but maybe even better. Used a small ice cream scoop to make the cookies a regular size and filled using a ziploc bag with the corner cut off. I baked them for about 10 minutes and they stayed very moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 9, 2009
You've got to try this recipe!! Moist & flavorful! However I did not use the cream filling suggested. Instead I made them with a cream cheese filling that was to die for! Can't keep them in the house, they were gobbled up as quickly as I made them!
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Cooking Level: Intermediate

Home Town: Wareham, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 1, 2009
After reading reviews, I decided to go with a cream cheese frosting center. I added nutmeg to the recipe and piped like the picture. Great holiday recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 26, 2009
These are great. Their delicious, made them twice already first time I used the cloves,they were okay. Second omited cloves and used nutmeg turned out really great everyone liked them with the nutmeg. Will make again great fall recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 24, 2009
These are fabulous. I made the cookies as written but changed the filling to a decadent cream cheese frosting. They were a huge hit and I was asked to bring them to the next event!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 21, 2009
I have been making these treats for 8 years and nobody ever gets tired of them. We have several families to visit for the holidays and one year I didn't bring these and didn't hear the end of it. I keep a cup of warm water handy to dunk my scoop/spoon to remove dough easier. You can also pipe the dough. I also add pumpkin spice in place of individual spices. Very delicious! Very filling!
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Cooking Level: Expert

Home Town: Richton Park, Illinois, USA
Living In: Worth, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 20, 2009
These are pretty good if you are looking for something not too sweet. The batter doesn't move once it's on the pan so if you want circular pies you must spread it out before baking. My second batch was super sticky and at first I wasn't sure why then I remembered I left the first batch in the oven a bit longer because I was busy scooping out more batter. So next time I will bake them for 15-17 minutes and maybe that will cure the stickiness issue! I used unsweetened applesauce in place of the oil and chose pumpkin pie spice and nutmeg for the spices. I made the whoopie pie filling but added 4 oz of cream cheese to it. This addition was wonderful!
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Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 18, 2009
Just made these today. Used the Cream Cheese Frosting II that others recommended. I got 43 whoopie pies using the small Pampered Chef cookie scoop. It seemed like a lot of spices, but really, it's not. May even add pumpkin pie spice next time. These are super soft. Make sure you store with waxed paper between pies or they will stick together.
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Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 16, 2009
Yum, just got done making these. I made two different frosting recipes, because I didn't think I'd like this one. I ended up throwing both out. I finally decided to try making this one. I wish I had done that that to begin with! It went very well with the cakes. I gave this a four star because the flavor of the whoopie pies was really good, but not great. I will make them again, but will probably add some pumpkin spice along with the other ingredients. Thanks for the recipe!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 15, 2009
Good stuff! I use a cream cheese filling instead and add chocolate chips into the cookie batter. It gives it a little extra...YUM!
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Cooking Level: Intermediate

Home Town: Bucksport, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 8, 2009
Great! Threw in about 4oz of cream cheese into filling. Other than that I followed the recipe. They were fab!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 8, 2009
This is the first time I made pumpkin whoopie pies and these are delicious! I used an ice cream scoop to make them big, and baked for 15 min. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 7, 2009
This recipe has become one of my families favorit fall cookies. We follow the recipe as is with one exception, we put cinnamon and nutmeg in the filling for extra flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 7, 2009
These cookies were not a favourite of mine...but everyone who had one, loved them. I think one with tea would be about all that I would want, but they didn't hang around long when I gave them as gifts. Used a ounce sized ice cream scoop to pan and filled with buttercream icing. Would make again...
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Cooking Level: Professional

Home Town: Peterborough, Ontario, Canada
Living In: Bowmanville, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 4, 2009
this recipe rocked.i used an ice cream scoop, not sure what size it was but it made 13 pies. the filling was great and so were the cookies. im new to baking and tried another recipe with cream cheese filling but this one kicked its a**.i was looking for a recipe to use for Thanksgiving and i found it. very easy to make and well worth it. if i can make these anyone can. rock on and thanks!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 14, 2009
These are wonderful!!! Don't change a thing! I did do the filling in a different order: I whipped the shortning first..I did not want any chunks by adding shortning to egg whites and milk. For the person who said they were too runny...do not add all the milk at once. Use a little at a time until you reach your desired consistancy. Thanks for an awesome recipe!!!!!!!
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Home Town: Stevenson, Washington, USA
Living In: Ashland, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 14, 2009
These were delicious! Great recipe. I also substituted about half the sugar for applesauce and they still turned out well
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Athens, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 25, 2009
I have been making these whoopie pies (gobs) for years. The shortening filling is the traditional filling, at least in central PA. My family loves these!
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