Pumpkinwhoopiepiesgobbs Recipes

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.

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.

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.

Steps:

• Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next 6 ingredients; beat into creamed mixture alternately with pumpkin., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 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 on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator.

Steps:

• Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper.
• In a large mixing bowl, stir together pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg.
• In a second bowl, stir together flour, baking powder, baking soda, and salt.
• Add dry ingredients to pumpkin mixture and stir just until mixed.
• Using a generously rounded tablespoon, or icing bag with a large rounded tip drop rounds about 2-3 inches in size onto each cookie sheet. Make sure to keep them about 2 inches apart.
• Bake for 12-14 minutes, Repeat with remaining dough to make 36 cookies.
• When cookies are cool, prepare filling.
• Filling: With electric mixer, beat butter and cream cheese until smooth. Scrape down sides of bowl and beat in salt. Add marshmallow crème and continue beating until incorporated. Scrape down side of bowl and vanilla, then gradually add powdered sugar, beating until smooth.Spread 2 tablespoons filling on center of flat side of one cookie. Place flat side of second cookie on filling and press cookies together to bring filling to edges. Repeat with remaining cookies and filling.

Steps:

• Cake:.
• Preheat oven to 375f.
• Combine flour,baking powder, baking soda, cinnamon, nutmeg & salt & set aside.
• Beat eggs on medium speed & slowly add sugar until combined & slightly thickened.
• Add pumpkin & beat to combine thoroughly.
• Add dry ingredients to pumpkin mixture & mix gently until just combined (no longer).
• Place parchment paper on baking sheet & dollop heaped tablespoons of mix about 2 1/2 inches round onto tray (about 10-12 per tray).
• Bake for 13-15 minutes until cakes spring back when touched.
• Remove cakes & paper from tray to cool.
• When cooled completely, dust with powdered sugar using sieve & turn half of the cakes over to have the flat side up.
• Filling:
• Combine cream cheese, butter, vanilla, powdered sugar & beat on medium high speed until combined.
• Put mix into piping bag or zip lock bag with one bottom corner snipped off & squeeze about 3 tablespoons of filling onto the flat side of half the cakes.
• Top with the dry half of the cakes & push gently to fill out your pies.
• Keep chilled in air tight container.

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!

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.