Mini Pumpkin Whoopie Pies Recipes

MINI PUMPKIN WHOOPIE PIES

Steps:

• Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
• Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
• Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
• Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter, and confectioners' sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
• Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.

PUMPKIN WHOOPIE PIES

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.

WHOOPIE PUMPKIN PIES

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.

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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 WITH CREAM-CHEESE FILLING

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.

MINI PUMPKIN WHOOPIE PIES

Steps:

• Prepare cookies; Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
• Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
• Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
• Prepare filling; In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners' sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
• Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.

WICKED PUMPKIN WHOOPIE PIES

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!

PUMPKIN PECAN WHOOPIE PIES

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.