Peter Peter Pumpkin Whoopies Recipes

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.

PETER PETER PUMPKIN BARS

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the flour, cinnamon, baking powder, baking soda, ginger and nutmeg; add to creamed mixture and mix well. Stir in nuts., Spread into a greased 13x9-in. baking dish. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, beat the shortening, confectioners' sugar, orange juice and zest until blended. Frost bars; cut into squares. If desired, top with candy pumpkins or decorate with colored frosting.

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.

PUMPKIN WHOOPEE PIES(COOK'S ILLUSTRATED)

Steps:

• For the cookies: Adjust oven racks to upper-middle and lower-middle position and heat oven to 375 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
• Stir pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg together in large bowl until well blended. Whisk flour, baking powder, baking soda, and salt together in medium bowl. Stir dry ingredients into pumpkin mixture until well incorporated.
• Using small ice cream scoop (#30 is the perfect size) or tablespoon measure, drop 2 tablespoons of dough on prepared baking sheet. Spread dough into 2-inch rounds about 1/2 inch thick and spaced 2 inches apart. Bake until cookies are just set and bottoms are lightly browned, 10 to 14 minutes, rotating baking sheets from front to back and top to bottom halfway through baking. Slide cookies, still on parchment, to cooling racks. Cool baking sheets, line with fresh parchment paper, and repeat with remaining dough.
• For the filling: With electric mixer, beat butter and cream cheese at medium speed until no lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula. Add Marshmallow Fluff and beat at medium speed until incorporated, about 60 seconds. Beat in salt and vanilla until well blended, about 30 seconds. Scrape down bowl. Reduce speed to low and gradually add confectioners' sugar, beating until smooth, about 1 minute.
• 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. (Cookies can be refrigerated in airtight container for up to 4 days).

PUMPKIN CHOCOLATE CHIP WHOOPIE PIES RECIPE BY TASTY

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!

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!