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
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
PUMPKIN WHOOPIE PIES
I spotted these on Seriouseats.com this week and couldn't resist (they're originally from the bakery Baked). We enjoyed them at our office Halloween party. Recommendation: Eat them fresh -- they lose their punch when they sit overnight in the fridge and can get too wet. Expect a denser, cake-like cookie and not the usual fluffy chocolate whoopie pie. To up the orange color, maybe mix in some food coloring to the icing or add colored sugar to the edges.
Provided by Kristine at Food.com
Categories Dessert
Time 35m
Yield 24 large cookie sandwiches, 24 serving(s)
Number Of Ingredients 16
Steps:
- Prep the cookies first. Preheat your oven to 350°.
- Line two baking sheets with parchment paper.
- In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves together and put aside.
- In a separate bowl, whisk the brown sugar and oil together until combined.
- Add the pumpkin puree and whisk to combine thoroughly.
- Add the eggs and vanilla and whisk until combined. (You may need to trade to a spatula here unless you have a large, sturdy whisk.).
- Sprinkle the flour mixture into the pumpkin mixture a half-cup at a time and whisk until completely combined. Do this until all flour is added and combined.
- Use a small ice cream scoop or a large spoon to drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart.
- Bake for 10 to 15 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean.
- Remove from the oven and let the cookies cool completely on the pan (or move them to a wire rack to reuse the sheet) while you make the filling.
- To make the filling, sift the confectioners' sugar into a medium bowl and set aside.
- In another bowl, beat the butter with an electric mixer until it's completely smooth, with no visible lumps.
- Add the cream cheese and beat until combined.
- Add the confectioners' sugar and vanilla and beat until smooth. Don't overmix the filling or it will lose its structure.
- To assemble the cookies, turn one cooled cookies upside down so the flat side facing up.
- Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.
- Place another cookie, flat side down, on top of the filling.
- Press down slightly so that the filling spreads to the edges of the cookie.
- Repeat this until you use all your cookies.
- Chill the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. They will keep for a couple days in the refrigerator if you don't eat them in one sitting.
Nutrition Facts : Calories 345.3, Fat 16.8, SaturatedFat 5.6, Cholesterol 36.1, Sodium 208, Carbohydrate 47.2, Fiber 1, Sugar 33.1, Protein 3
PUMPKIN SPICE CHOCOLATE WHOOPIE PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 16 whoopie pies
Number Of Ingredients 16
Steps:
- For the cookies: Line 2 baking sheets with parchment paper and lightly coat with nonstick spray.
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla with an electric mixer on medium-high speed in a large bowl until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour mixture, until just combined.
- Scoop 1-tablespoon mounds of batter on the baking sheets about 1 inch apart. Moisten your fingers, gently form each mound into a round and slightly smooth the top of each. Refrigerate until firm, about 30 minutes.
- Adjust oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F.
- Bake until the tops of the cookies bounce back when gently touched, rotating the baking sheets halfway through, 10 to 12 minutes. Cool on the sheets 5 minutes, then transfer to a wire rack to cool completely.
- For the filling: Beat the cream cheese and butter with an electric mixer on medium-high speed in a medium bowl until smooth and creamy. Add the pumpkin puree and beat to combine. Add the confectioners' sugar, pumpkin pie spice and salt and beat to combine.
- Scoop 1 tablespoon of the filling on the bottoms of half the cookies. Sandwich with the remaining cookies and press gently to push the filling to the edges. Refrigerate to chill before serving, about 1 hour.
PUMPKIN SPICE LATTE WHOOPIE PIES
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield About 24 whoopie pies
Number Of Ingredients 17
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; set aside. Whisk the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and beat in the pumpkin puree, scraping the bowl as needed. Beat in the flour mixture until just combined, 30 seconds to 1 minute.
- Scoop mounds of batter (about 1 1/2 tablespoons each) about 2 inches apart on the prepared baking sheets; shape into rounds with damp fingers. (Or you can transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe into 1 1/2-inch rounds.) Bake, switching the pans halfway through, until the cookies are golden and the tops spring back when gently pressed, 14 to 16 minutes. Let cool 5 minutes on the pans, then carefully transfer to racks to cool completely. Repeat with the remaining batter.
- Meanwhile, make the filling: Stir the milk and instant coffee in a small bowl until the coffee dissolves. Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on low speed until combined, then increase the mixer speed to medium high and beat until light and smooth, about 3 minutes. Reduce the mixer speed to medium low and beat in the milk mixture, scraping the bowl as needed, until smooth, about 1 minute. Refrigerate until slightly firm, about 20 minutes.
- Gently sandwich the filling (about 1 tablespoon per sandwich) between the cookies. Roll the edges in sprinkles. If the filling is soft, refrigerate the whoopie pies about 30 minutes, then let sit at room temperature before serving.
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
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
WICKED PUMPKIN WHOOPIE PIES
These are fantastic. The pumpkin version. This recipe is from a small business owner in Maine. She sells many variations on her website at www.wickedwhoopies.com. This recipe was published on a local television website when she appeared on it and made them.
Provided by KelBel
Categories Dessert
Time 30m
Yield 12 Pies
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Beat pumpkin, eggs, oil and brown sugar together until fluffy.
- Combine dry ingredients together. Then add molasses and dry ingredients to your mix until well blended.
- Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2-inches apart.
- Bake for 10-13 minutes or until done.
- Filling: Add all ingredients in a bowl and beat until fluffy.
- When whoopie shells are cooled, place a scoop of filling between two shells.
- Wicked good!
Nutrition Facts : Calories 616.6, Fat 28, SaturatedFat 6.8, Cholesterol 56.8, Sodium 438, Carbohydrate 88.1, Fiber 1.4, Sugar 60.2, Protein 5.4
PUMPKIN WHOOPIE PIES
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Cheese Dairy Nut Dessert Bake Thanksgiving Kid-Friendly Halloween Cream Cheese Tree Nut Pecan Pumpkin Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 16 sandwich cookies
Number Of Ingredients 27
Steps:
- For cookie-cakes:
- Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
- Whisk together flour, baking powder, soda, salt, and spices in a bowl.
- Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture.
- Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over).
- Bake until springy to the touch, 12 to 18 minutes. Transfer cookie-cakes to rack to cool.
- Form and bake remaining batter on the other parchment-lined sheet. You should have a total of 32 cookie-cakes.
- Leave oven on.
- For candied pecans:
- Line a small sheet pan with parchment paper.
- Stir together sugar, salt, and 1/2 tablespoon water in a small saucepan. Heat over moderate heat until sugar dissolves, then bring to a boil. Stir in pecans.
- Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes.
- Cool completely on pan on a rack.
- Coarsely chop candied pecans.
- For filling:
- While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners' sugar and bourbon and mix on low speed until smooth.
- Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.
- Assemble whoopie pies:
- Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes.
- Gently press pecans onto filling around middle of each whoopie pie to help them adhere to filling.
DELICIOUS PUMPKIN WHOOPIE PIES
Make and share this Delicious Pumpkin Whoopie Pies recipe from Food.com.
Provided by Barbell Bunny
Categories Dessert
Time 45m
Yield 6 whoopie pies, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°.
- Line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until smooth.
- Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt.
- Using a rubber spatula, fold in the flour.
- Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet.
- Bake until springy to the touch, about 10 minutes.
- Transfer to a rack to cool completely.
- Meanwhile, using an electric mixer, cream the softened butter with the cream cheese.
- Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla.
- Mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
- Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
Nutrition Facts : Calories 656.1, Fat 31.7, SaturatedFat 18.9, Cholesterol 143.8, Sodium 758.9, Carbohydrate 87.6, Fiber 2.3, Sugar 57.5, Protein 7.6
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
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
More about "pumpkin spice whoopie pies recipes"
PUMPKIN WHOOPIE PIES RECIPE | FOOD NETWORK
From foodnetwork.com
4.8/5 (58)Difficulty EasyCategory DessertSteps 11
- In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.
- In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
- Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
- Use a medium ice cream scoop with a release mechanism to drop the dough onto prepared baking sheets, about one inch apart. Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean.
- For the Cream Cheese Filling: Sift the confectioners' sugar into a medium bowl and set aside.
- In the bowl of an electric mixer fitted with paddle attachment, beat the butter until it's completely smooth, with no visible lumps. Add the cream cheese and beat until combined.
- Add the confectioners' sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure. (The filling can be made one day ahead.
- Assembling the Whoopie Pies: Turn half of the cooled cookies upside down (flat side facing up).
- Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling.
PUMPKIN SPICE WHOOPIE PIES - A LATTE FOOD
From alattefood.com
5/5 (1)Estimated Reading Time 3 minsCategory DessertTotal Time 27 mins
PUMPKIN SPICE WHOOPIE PIES - JOY - OLIVER
From joyoliver.com
PUMPKIN WHOOPIE PIES - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
BEST PUMPKIN WHOOPIE PIES RECIPE - DELISH
From delish.com
PUMPKIN SPICE WHOOPIE PIES WITH CREAM CHEESE FROSTING
From greatist.com
PUMPKIN WHOOPIE PIES RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
PUMPKIN SPICE WHOOPIE PIES RECIPE - FLOUR ON MY FACE
From flouronmyface.com
DELICIOUS PUMPKIN SPICE RECIPES – PUMPKIN SPICE WHOOPIE PIES …
From sixdollarfamily.com
BEST EVER PUMPKIN WHOOPIE PIES - KIM SCHOB
From kimschob.com
PUMPKIN SPICE WHOOPIE PIES - DELIGHTFUL E MADE
From delightfulemade.com
PUMPKIN SPICE RECIPE – HOW TO MAKE PUMPKIN WHOOPIE PIES RECIPE
From thefrugalnavywife.com
SPICED PUMPKIN WHOOPIE PIES RECIPE | MYRECIPES
From myrecipes.com
PUMPKIN SPICE WHOOPIE PIES RECIPE - BEER GIRL COOKS
From beergirlcooks.com
PUMPKIN WHOOPIE PIES RECIPE | SOUTHERN LIVING
From southernliving.com
PUMPKIN SPICE WHOOPIE PIES WITH VANILLA CREAM CHEESE FILLING
From fifteenspatulas.com
PUMPKIN-SPICED WHOOPIE PIES - MY FOOD AND FAMILY
From myfoodandfamily.com
PUMPKIN SPICE WHOOPIE PIE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
PUMPKIN WHOOPIE PIES WITH CREAM CHEESE FILLING
From simplydeliziousbaking.com
PUMPKIN WHOOPIE PIES WITH CREAM CHEESE FILLING
From thespruceeats.com
PUMPKIN WHOOPIE PIES PIONEER WOMAN : WATCH COOKING …
From lissasloves.com
PUMPKIN SPICE WHOOPIE PIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE BEST PUMPKIN WHOOPIE PIES RECIPE - MOMSKOOP
From momskoop.com
PUMPKIN WHOOPIE PIES WITH BROWN BUTTER AND CHAI SPICE FILLING
From farmtojar.com
PUMPKIN SPICE WHOOPIE PIES - SWEETS BY ELISE
From sweetsbyelise.com
PUMPKIN SPICE WHOOPIE PIES – PHOTORICAL FOOD
From photoricalfood.com
PUMPKIN SPICE WHOOPIE PIES - A FARMGIRL'S KITCHEN®
From afarmgirlskitchen.com
PUMPKIN WHOOPIE PIES | KING ARTHUR BAKING
From kingarthurbaking.com
PUMPKIN SPICE WHOOPIE PIES - HONEST DARLING
From honestdarling.com
PUMPKIN SPICE WHOOPIE PIES | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
SPICED PUMPKIN WHOOPIE PIES - THE CHUNKY CHEF
From thechunkychef.com
PUMPKIN SPICE WHOOPIE PIES - EVOLVING AUTUMN
From evolvingautumn.com
PUMPKIN SPICE WHOOPIE PIES - ALLERGIC LIVING
From allergicliving.com
PUMPKIN WHOOPIE PIES - RECIPEMAGIK
From recipemagik.com
AMISH PUMPKIN WHOOPIE PIES RECIPE - AMISH HERITAGE
From amish-heritage.org
PUMPKIN WHOOPIE PIES WITH MAPLE SPICE FILLING RECIPE
From countryliving.com
PUMPKIN SPICE WHOOPIE PIES WITH CREAM CHEESE FILLING
From leitesculinaria.com
PUMPKIN WHOOPIE PIES - FOOD, FOLKS AND FUN
From foodfolksandfun.net
#60-minutes-or-less #time-to-make #course #preparation #occasion #hand-formed-cookies #desserts #lunch #easy #fall #holiday-event #kid-friendly #cakes #cookies-and-brownies #dietary #seasonal #comfort-food #taste-mood #number-of-servings
You'll also love