Pumpkin Chocolate Whoopie Pies Recipes

PUMPKIN SPICE CHOCOLATE WHOOPIE PIE

Steps:

• For the cookies: Line 2 baking sheets with parchment paper and lightly coat with nonstick spray.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla with an electric mixer on medium-high speed in a large bowl until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour mixture, until just combined.
• Scoop 1-tablespoon mounds of batter on the baking sheets about 1 inch apart. Moisten your fingers, gently form each mound into a round and slightly smooth the top of each. Refrigerate until firm, about 30 minutes.
• Adjust oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F.
• Bake until the tops of the cookies bounce back when gently touched, rotating the baking sheets halfway through, 10 to 12 minutes. Cool on the sheets 5 minutes, then transfer to a wire rack to cool completely.
• For the filling: Beat the cream cheese and butter with an electric mixer on medium-high speed in a medium bowl until smooth and creamy. Add the pumpkin puree and beat to combine. Add the confectioners' sugar, pumpkin pie spice and salt and beat to combine.
• Scoop 1 tablespoon of the filling on the bottoms of half the cookies. Sandwich with the remaining cookies and press gently to push the filling to the edges. Refrigerate to chill before serving, about 1 hour.

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!

PUMPKIN-CHOCOLATE WHOOPIE PIES

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.)

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.

PUMPKIN WHOOPIE PIES

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.

PUMPKIN WHOOPIE PIES

Steps:

• Prep the cookies first. Preheat your oven to 350°.
• Line two baking sheets with parchment paper.
• In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves together and put aside.
• In a separate bowl, whisk the brown sugar and oil together until combined.
• Add the pumpkin puree and whisk to combine thoroughly.
• Add the eggs and vanilla and whisk until combined. (You may need to trade to a spatula here unless you have a large, sturdy whisk.).
• Sprinkle the flour mixture into the pumpkin mixture a half-cup at a time and whisk until completely combined. Do this until all flour is added and combined.
• Use a small ice cream scoop or a large spoon to drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart.
• Bake for 10 to 15 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean.
• Remove from the oven and let the cookies cool completely on the pan (or move them to a wire rack to reuse the sheet) while you make the filling.
• To make the filling, sift the confectioners' sugar into a medium bowl and set aside.
• In another bowl, beat the butter with an electric mixer until it's completely smooth, with no visible lumps.
• Add the cream cheese and beat until combined.
• Add the confectioners' sugar and vanilla and beat until smooth. Don't overmix the filling or it will lose its structure.
• To assemble the cookies, turn one cooled cookies upside down so the flat side facing up.
• Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.
• Place another cookie, flat side down, on top of the filling.
• Press down slightly so that the filling spreads to the edges of the cookie.
• Repeat this until you use all your cookies.
• Chill the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. They will keep for a couple days in the refrigerator if you don't eat them in one sitting.

PUMPKIN CHIP WHOOPIE PIES

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 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.