Reviewed: Apr. 5, 2013

Delicious! However I do not use the egg white for the icing--I do not want to accidentally infect people with salmonella. Use another icing without raw eggs to prevent taking the risk of food poisoning. Cream cheese icing is a wonderful substitution.

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Reviewer:

Miss Rose

Reviewed: Jan. 2, 2013

The pumpkin "cookies" were moist and delicious. I went with a different recipe for the filling so as to avoid refrigeration.

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Reviewer:

Sally

Reviewed: Dec. 23, 2012

Absolutely delicious, even after being frozen. Very soft, moist, and flavorful. Used Tasty Kitchen's 'The Best Frosting Ever' recipe for filling. Great recipe, loved it! Thanks

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Reviewer:

riblet

Cooking Level: Intermediate

Reviewed: Dec. 16, 2012

Very good! I didn't have any ground cloves, so I used 2 1/2 tblsp of pumpkin pie spice in place of the seperate spices. As other reviewers said, these do not spread at all, so make them whatever size you want the finished product to be. Used my own filling recipe which worked fine, but I think next time I'll try a cream cheese one. Oldest son who hates pumpkin pie, is not a fan of chake, or whoopie pies, absoutely loves these.

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Reviewer:

Candie

Cooking Level: Intermediate

Home Town: Vine Grove, Kentucky, USA

Reviewed: Nov. 22, 2012

I haven't tried this yet, but instead of greasing the cookie sheets, just put a piece of parchment paper on cookie sheet. Also, when I made other whoopie pies, I wrapped them in wax paper individually and placed in the freezer for storage.

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Reviewer:

ljsham

Cooking Level: Intermediate

Home Town: Hershey, Pennsylvania, USA

Living In: Clearwater, Florida, USA

Reviewed: Nov. 21, 2012

These are wonderful! Although, I admit I have yet to finish making them, I know they will be delicious. I will be making "Cream Cheese Frosting II" from this site. The reviews were correct in that they essentially bake in the same form that they're placed on the sheet. So, after using a mini-2-tsp cookie scoop, I dampened my finger and flattened out each cookie and thinned it out a bit. I used a stone cookie sheet, and baked for 12 minutes. This made 54 pies (or 108 halves). Very fluffy, and very delicious! Can't wait to taste the final product!!!

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Reviewer:

MGA0306

Cooking Level: Intermediate

Home Town: Orange, Connecticut, USA

Living In: Seymour, Connecticut, USA

Reviewed: Nov. 19, 2012

Liked the recipe, liked the cookies. Not enough pumpkin though - I will probably double the amount in the future

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Reviewer:

kheilpern

Reviewed: Nov. 18, 2012

I used just a teaspoon of ginger and a teaspoon of cloves which was plenty. I also used 2 cups of unbleached flour and 1 cup of cake flour instead of regular all purpose flour. They turned out extrememly light and fluffy.

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