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
My kids start begging me for these cakelike sandwich cookies as soon as autumn arrives. I haven't met a person yet who doesn't like these fun treats. -Deb Stuber, Carlisle, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 344 calories, Fat 17g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 284mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
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Steps:
- Preheat oven to 350° F. Lightly grease or line four baking sheets with parchment paper.
- Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat 1/2 cup butter and granulated sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and 1 teaspoon vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
- Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
- Beat cream cheese, 6 tablespoons butter and remaining 1/2 teaspoon vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
- Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
PUMPKIN WHOOPIE PIES
Looking for a classic dessert made using Betty Crocker® sugar cookie mix? Then check out these pumpkin whoopie pies - sweet creamy marshmallow filling sandwiched between two cookies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.
- Onto ungreased cookie sheets, drop dough by 36 rounded teaspoonfuls 2 inches apart. Lightly press tops with floured fingertips to flatten slightly.
- Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In medium bowl, beat filling ingredients with electric mixer until light and fluffy. For each whoopie pie, spread about 2 teaspoons of the filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press together. Store tightly covered in refrigerator. Sprinkle with additional powdered sugar just before serving.
Nutrition Facts : Calories 210, Carbohydrate 29 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 19 g, TransFat 1 1/2 g
PUMPKIN WHOOPIE PIES WITH CREAM-CHEESE FILLING
Tender pumpkin-spiced cookies are filled with tangy cream cheese frosting for a delightful autumnal dessert. Kids and adults alike will love this recipe, which comes from Matt Lewis' Baked: New Frontiers in Baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12 whoopie pies
Number Of Ingredients 16
Steps:
- Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together oil, pumpkin puree, eggs, and vanilla until well combined. Add brown sugar and whisk until combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
- Using a 1/4-cup ice cream scoop with a release mechanism, drop dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
- Make the filling: Sift confectioners' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
- Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
PUMPKIN WHOOPIE PIES
When looking for a fun fall treat try these whoopie pies. This recipe adds a few simple ingredients to a cake mix to make a soft cake-like cookie. A creamy and delicious cream cheese frosting is sandwiched between the two tasty cookies. Easy to make, these whoopie pies are filled with fall flavor.
Provided by margaret fisher
Categories Pies
Time 30m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375. Spray cookie sheets with cooking spray or line with parchment paper.
- 2. In a large bowl, beat cookie ingredients on medium until smooth.
- 3. Using ice cream scoop (2 tablespoon size), drop batter two inches apart on sheet.
- 4. Using damp hand, gently smooth out dough.
- 5. Bake 12 to 15 minutes or until set. Cool 5 minutes.
- 6. Remove from sheet to cooling racks. Cool completely; about 15 minutes.
- 7. Make filling. Sift sugar into bowl and set aside.
- 8. In a second bowl, beat butter until completely smooth (no lumps remaining).
- 9. Then add cream cheese and vanilla. Beat again.
- 10. Slowly add powdered sugar until well combined and smooth.
- 11. Do not overbeat or it will lose structure. (Filling can be made a day ahead and stored in the fridge tightly covered. Let filling soften at room temperature before using.)
- 12. For each pie spread about 1 generous tablespoon of filling on bottom of one cooled cookie.
- 13. Top with a second cookie, bottom side down. Gently press cookies together until filling spreads out to the edge of the pie.
- 14. Put pies in fridge for about 30 minutes to firm up before serving.
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PUMPKIN WHOOPIE PIES RECIPE - REAL SIMPLE
From realsimple.com
3/5 (172)Total Time 3 hrsServings 10Calories 416 per serving
- Make the cookies:Heat oven to 350° F with the racks in the upper and lower thirds. Line 2 large rimmed baking sheets with parchment. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
- In a large bowl, whisk together the pumpkin puree, sugars, oil, egg, and vanilla until combined. Mix in the flour mixture until just moistened (do not overmix).
- Drop mounds of the dough (about 2 tablespoons each) onto the baking sheets, spacing them 2 inches apart. Bake until golden and firm to the touch, 12 to 14 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Make the filling:With an electric mixer, beat the cream cheese, butter, confectioners’ sugar, and vanilla until fluffy, 2 to 3 minutes.
PUMPKIN WHOOPIE PIES RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 24Total Time 30 minsCategory Dessert
- In a large bowl, add the cake mix, butter, pumpkin, pumpkin pie spice, eggs, and milk. Mix slowly for 30 seconds or until combined, then beat for 1-2 minutes. Batter will be on the wet side.
- Drop tablespoon-sized dollops onto the cookie sheet. Try to make sure that they are all the same size.
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