Homemade Pumpkin Whoopie Pie Recipes

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PUMPKIN WHOOPIE PIES WITH CREAM-CHEESE FILLING



Pumpkin Whoopie Pies with Cream-Cheese Filling image

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

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract
2 cups firmly packed dark-brown sugar
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract

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



Pumpkin Whoopie Pies image

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

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

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

NEELY'S WHOOPIE PUMPKIN PIES



Neely's Whoopie Pumpkin Pies image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 28m

Yield 12 pies

Number Of Ingredients 16

1/2 cup butter, room temperature
1 1/4 cups sugar
1 egg
1 cup buttermilk, room temperature
1 teaspoon 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 salt
4 ounces cream cheese, room temperature
1/2 stick unsalted butter, room temperature
2/3 cup confectioners' sugar
1/4 cup canned pumpkin puree
1/4 teaspoon ground cinnamon
Pinch salt

Steps:

  • Preheat oven to 400 degrees F.
  • Using a stand mixer, add the butter and sugar and beat together until light and fluffy. Add the egg, then the buttermilk and the vanilla. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Add the dry ingredients in increments to the wet ingredients. Mix until just combined.
  • Drop heaping tablespoons of the batter onto parchment lined sheet trays, leaving a 2-inch space between each cookie. Put in the oven and bake for 8 minutes. Remove from oven and let cool on rack.
  • Beat together the cream cheese and butter, in a small bowl, until smooth. Slowly add in the confectioners sugar. Once smooth, add the pumpkin puree, the cinnamon and a pinch of salt. Beat until smooth and well mixed.
  • To assemble the cookie, spread a heaping tablespoon of the filling to the flat side of a cookie and sandwich with another. Repeat with the remaining cookies. Transfer to a serving platter and serve.

PUMPKIN WHOOPIE PIES



Pumpkin Whoopie Pies image

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

Cookie-cakes:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup packed light brown sugar
1/2 cup vegetable oil
1 (15-ounce) can pure pumpkin (not pie filling)
1 large egg
1 teaspoon pure vanilla extract
Candied pecans:
2 tablespoons packed light brown sugar
Pinch of salt
1/2 tablespoon water
1/2 cup pecans
Filling:
6 ounces cream cheese, softened
3/4 stick (6 tablespoons) unsalted butter, softened
Pinch of salt
1 1/2 cups confectioners' sugar
1 tablespoon bourbon (optional; substitute 1 teaspoon vanilla extract)
Special Equipment
2 large baking sheets; parchment paper; 1-ounce round ice cream scoop (optional; see Cooks' Notes)

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.

PUMPKIN WHOOPIE PIES



Pumpkin Whoopie Pies image

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

1 cup shortening
2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1-1/2 cups canned pumpkin
FILLING:
1/4 cup all-purpose flour
Dash salt
3/4 cup 2% milk
1 cup shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract

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.

DELICIOUS PUMPKIN WHOOPIE PIES



Delicious Pumpkin Whoopie Pies image

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

3/4 cup unsalted butter, 1 stick melted, 1/2 stick softened
1 cup light brown sugar, packed
2 large eggs, at room temperature, lightly beaten
1 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

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

PUMPKIN CHOCOLATE CHIP WHOOPIE PIES RECIPE BY TASTY



Pumpkin Chocolate Chip Whoopie Pies Recipe by Tasty image

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

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

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

PUMPKIN PECAN WHOOPIE PIES



Pumpkin Pecan Whoopie Pies image

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

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

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.

PUMPKIN WHOOPIE PIES



Pumpkin Whoopie Pies image

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

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

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

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2021-10-12 Make pumpkin cookies. In a large mixing bowl, add flour, cinnamon, baking powder, baking soda, salt, ginger, cloves and nutmeg. Whisk and set aside. To the bowl of a …
From thechunkychef.com


PUMPKIN WHOOPIE PIES RECIPE - ANDREA MEYERS
2006-11-15 Pumpkin Whoopie Pies. Nov 15, 2006 · Modified: Sep 25, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · Leave a Comment. …
From andreasrecipes.com


THE BEST PUMPKIN WHOOPIE PIES WITH CREAM CHEESE FROSTING
2019-11-07 Preheat oven to 350°F. Line two baking sheets with parchment paper or Silpats. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, and …
From justataste.com


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