Pumpkin Spice Latte Whoopie Pies Recipes

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WHOOPIE PUMPKIN PIES

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 55m

Yield 12 whoopie pies

Number Of Ingredients 16



Whoopie Pumpkin Pies image

Steps:

  • Make the cookies: Line 3 baking sheets with parchment paper (or use 2 baking sheets and bake the cookies in batches). Preheat the oven to 400 degrees F. Using a stand mixer, beat the butter and granulated sugar until light and fluffy. Beat in the egg, then the buttermilk and vanilla. Whisk the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Drop 8 scoops of batter, about 2 tablespoons each, onto each prepared baking sheet, spacing them 3 inches apart. Bake until the edges are set but the cookies are still soft, about 8 minutes. Remove from the oven and let the cookies cool 2 minutes on the baking sheets, then transfer to racks and let cool completely.
  • Make the filling: Beat the cream cheese and butter in a small bowl with a mixer until smooth. Slowly beat in the confectioners' sugar until smooth. Add the pumpkin, cinnamon and salt and beat until smooth.
  • To assemble the whoopie pies, spread a heaping tablespoonful of filling on the flat side of a cookie and sandwich with another cookie. Repeat with the remaining cookies.

1 stick unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
1 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
Pinch of kosher salt
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2/3 cup confectioners' sugar
1/4 cup canned pure pumpkin
1/4 teaspoon ground cinnamon
Pinch of kosher salt

PUMPKIN WHOOPIE PIES

A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better.

Provided by V. Stogner

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 18

Number Of Ingredients 17



Pumpkin Whoopie Pies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  • Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
  • Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
  • To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Nutrition Facts : Calories 424.8 calories, Carbohydrate 55.8 g, Cholesterol 20.8 mg, Fat 21.7 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4 g, Sodium 294.9 mg, Sugar 37.7 g

2 cups packed brown sugar
1 cup vegetable oil
1 ½ cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 ½ tablespoons ground cinnamon
½ tablespoon ground ginger
½ tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
¾ cup shortening

PUMPKIN CHOCOLATE CHIP WHOOPIE PIES RECIPE BY TASTY

Here's what you need: brown sugar, vegetable oil, eggs, canned pumpkin, flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, chocolate chips, cream cheese, butter, powdered sugar, vanilla extract

Provided by Tasty

Categories     Bakery Goods

Yield 18 pies

Number Of Ingredients 15



Pumpkin Chocolate Chip Whoopie Pies Recipe by Tasty image

Steps:

  • Mix the brown sugar and oil.
  • Add eggs and pumpkin, and mix.
  • Add flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and mix.
  • Stir in chocolate chips and scoop (or pipe) 2 tbsp at a time onto a baking sheet.
  • Beat the cream cheese and butter until smooth.
  • Mix in powdered sugar and vanilla extract.
  • Spread onto half of the cooled cookies, and top with the rest of the cookies.
  • Enjoy!

Nutrition Facts : Calories 432 calories, Carbohydrate 48 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, Sugar 27 grams

2 cups brown sugar
1 cup vegetable oil
2 eggs
1 ½ cups canned pumpkin
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
1 tablespoon cinnamon
1 cup chocolate chips
8 oz cream cheese, softened
½ cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract

PUMPKIN WHOOPIE PIES

Fall is not Fall if I don't make pumpkin whoopie pies! My family loves them and so does anyone who tries them! The recipe is requested often. I first tried them at my girlfriend's grandma's house and insisted on the recipe which she gave me. Thank you Niny! Prep time includes making the filling which I usually make while baking.

Provided by ckambic

Categories     Drop Cookies

Time 32m

Yield 12-15 serving(s)

Number Of Ingredients 18



Pumpkin Whoopie Pies image

Steps:

  • Beat eggs, brown sugar, and oil together.
  • Add remaining ingredients and mix until well blended. Drop the dough by heaping Tbsp onto greased cookie sheet, spacing about 3 inches apart.
  • Bake at 350 degrees for 10-12 minute.
  • Cool, then apply filling to one cookie and top with another cookie to make a sandwich.
  • I wrap each sandwich individually with plastic wrap.
  • To make filling, mix in order given.
  • Makes enough filling for 2 batches of pumpkin whoopy pies.

Nutrition Facts : Calories 841, Fat 45.3, SaturatedFat 11, Cholesterol 36, Sodium 369, Carbohydrate 104.9, Fiber 1.2, Sugar 76.3, Protein 5.5

2 eggs
1 (1 lb) package brown sugar
1 cup oil
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon ginger
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
2 cups pumpkin puree
3 cups flour
2 egg whites
4 tablespoons flour
4 tablespoons milk
1 1/2 cups Crisco
4 cups confectioners' sugar
2 tablespoons vanilla

FLUFFY PUMPKIN-SPICE WHOOPIE PIES

Love fall? Then we know you love Pumpkin-Spice Whoopie Pies. Starring autumn's signature flavor, these Pumpkin-Spice Whoopie Pies make a tasty seasonal dessert.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 24

Number Of Ingredients 19



Fluffy Pumpkin-Spice Whoopie Pies image

Steps:

  • Preheat oven to 350 degrees. Spray or line baking sheets with parchment paper.
  • Mix together the following ingredients until well combined: salt, baking powder, baking soda, flour, clove, ginger, cinnamon, and nutmeg.
  • In a separate bowl, mix together brown sugar and oil until uniform, then add pumpkin puree, eggs, vanilla extract, and mix.
  • Add flour mixture to pumpkin mixture, adding a little flour at a time, until uniform.
  • Scoop mixture with an ice cream scoop with a release mechanism, and place 1 inch apart on baking sheets. Bake for 20 minutes. Insert a toothpick into pie; it should come out clean, otherwise continue to bake until done.
  • Make cream-cheese frosting: Put powdered sugar in large bowl, and set aside. In your mixer, beat room-temperature butter until smooth (make sure there are no lumps), then add cream cheese, maple syrup, and bourbon, and beat until uniform. Add powdered sugar a little at a time, and beat until mixed to a smooth consistency.
  • Transfer frosting into a piping bag and cut a medium-sized hole on the end. Once cakes have cooled, add a large dollop of frosting, working in a circular motion, to each cake. Top, and push down gently to fill out center of each whoopie pie. Refrigerate for 3o minutes to an hour, and serve.
  • Tip: Let cakes cool slightly and serve while still warm. Nothing beats warm cookies straight from the oven!

Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

3 cups all-purpose flour
1/2 tsp. ground nutmeg
1 tsp. ground cloves
1 Tbsp. ground cinnamon
1/2 Tbsp. ground ginger
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 large egg
2 cups brown sugar
1 cup vegetable oil
1 can (29 oz.) pumpkin (about 3 cups)
1 tsp. vanilla
8 oz. (1 brick) PHILADELPHIA Cream Cheese
3 cups powdered sugar
1/2 cup unsalted butter
1 Tbsp. maple syrup
1 Tbsp. bourbon
1 pinch ground cloves

PUMPKIN PECAN WHOOPIE PIES

These whoopie pies are chock-full of pumpkin flavor-a perfect treat for fall! For a finishing touch, I like to roll the outside edges in mini chocolate chips or chopped nuts and dust with cinnamon sugar. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 whoopie pies

Number Of Ingredients 21



Pumpkin Pecan Whoopie Pies image

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened., Drop by 2 tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool., For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled., In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread about 3 tablespoons filling on each bottom of half the cookies; cover with remaining cookies. Store in the refrigerator. If desired, roll the filled pies in pecans or chocolate chips and sprinkle with additional cinnamon.

Nutrition Facts : Calories 424 calories, Fat 22g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 277mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

3-1/4 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon salt
5 large eggs, room temperature
1 can (15 ounces) pumpkin
1/2 cup water
1/2 cup canola oil
1 teaspoon vanilla extract
FILLING:
6 tablespoons all-purpose flour
1 dash salt
1 cup plus 2 tablespoons unsweetened almond milk
1-1/2 cups shortening
3 cups confectioners' sugar
3 teaspoons vanilla extract
Optional: Toasted chopped pecans, miniature semisweet chocolate chips and ground cinnamon

PUMPKIN SPICE WHOOPIE PIES

Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!

Provided by stacylu

Categories     Dessert

Time 45m

Yield 12-18 sandwiched cookies

Number Of Ingredients 12



Pumpkin Spice Whoopie Pies image

Steps:

  • Cookies: Beat pumpkin and butter with an electric mixer until smooth.
  • Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
  • Cover cookie sheets with parchment or oiled foil.
  • Drop large mounds of dough 3 inches apart on cookie sheet.
  • Bake for 15 minutes at 375 degrees F.
  • Filling: Beat together butter and cream cheese until smooth.
  • Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg.
  • Beat until well combined.
  • Refrigerate at least 30 minutes or until cookies are ready to be filled.
  • When cookies are cool, spoon filling on bottom of cookies and sandwich together.

Nutrition Facts : Calories 477.3, Fat 27.8, SaturatedFat 15.1, Cholesterol 93.9, Sodium 444.9, Carbohydrate 54.2, Fiber 0.7, Sugar 40.3, Protein 4.3

1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
1/2 cup butter
1 (8 ounce) package softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream (half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

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