Pumpkin Chocolate Chip Whoopie Pies Recipe By Tasty
WHOOPIE PUMPKIN PIES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 55m
Yield 12 whoopie pies
Number Of Ingredients 16
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 CHOCOLATE CHIP WHOOPIE PIES RECIPE BY TASTY
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
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 CHIP WHOOPIE PIES
This one was mentioned in my orginal chocolate whoopie pie recipe. So I decided to share my version.
Provided by tamurai Michaels
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375.
- mix well pumpkin, oil, sugar, vanilla, cinnamon, and nutmeg.
- Blend in: flour, powder, soda, salt then add the cocolate chips.
- Batter will be thick.
- I usalluy use a mixer for this recipe.
- grease cookie sheets, shape batter into a perfect flat circle (note: cookies will rise).
- makes 20 large cookies, bake at 375 for 15-18 minutes.
- cool and fill.
- Filling:.
- Cream together margarine, crisco, fluff, 2 cups confect.
- Sugar.
- Beat in salt dissolved in water, and vanilla.
- Gradually beat in remaidning confect sugar till peaks are formed.
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-CHOCOLATE WHOOPIE PIES
These whoopie pies may be small, but they pack big flavor. Intense chocolate filling enhances the cakey pumpkin cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 16
Steps:
- Make the cookies: Preheat oven to 350 degrees. Line 2 large baking sheets with parchment or a nonstick baking mat.
- Whisk together flour, baking powder, baking soda, salt, and spices in a bowl. In another bowl, whisk together sugar and oil until well combined. Add pumpkin puree, and whisk until combined. Whisk in eggs and vanilla. Add flour mixture to pumpkin mixture; whisk until fully incorporated.
- Drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Smooth tops with a wet fingertip. Bake, rotating sheets halfway through, until cookies just start to crack on top and a cake tester comes out clean, about 15 minutes. Transfer sheets to wire racks, and let cookies cool completely.
- Make the filling: With an electric mixer on medium-high, beat butter, cream, cocoa, and confectioners' sugar until pale and fluffy, 2 to 3 minutes.
- Spread filling (about 1 scant tablespoon) on flat side of half the cookies; sandwich with remaining cookies, pressing to adhere. (Whoopie pies are best eaten the same day but can be refrigerated in airtight containers overnight.)
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