Pumpkin Chocolate Whoopie Pies Recipes

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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 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

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-CHOCOLATE WHOOPIE COOKIES



Pumpkin-Chocolate Whoopie Cookies image

Chocolate and pumpkin-yum! At a party, my friends cut their whoopie pies in half thinking that's all they'd eat. Once they had a taste, they devoured the rest. -Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2 dozen

Number Of Ingredients 15

2 cups packed brown sugar
1 cup canola oil
2 large eggs
3 cups canned pumpkin
3 cups all-purpose flour
3 tablespoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 cup miniature semisweet chocolate chips, melted
3 cups confectioners' sugar
3/4 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350°. In a large bowl, beat brown sugar and oil until blended. Beat in eggs, then pumpkin. In another bowl, whisk flour, pie spice, baking powder, baking soda and salt; gradually beat into sugar mixture., Drop by two tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until set. Remove to wire racks to cool completely., In a large bowl, beat cream cheese, butter and melted chocolate until blended. Gradually beat in confectioners' sugar until smooth; fold in chocolate chips. Spread on bottoms of half of the cookies; cover with remaining cookies. Refrigerate in airtight containers.

Nutrition Facts :

PUMPKIN-CHOCOLATE WHOOPIE PIES



Pumpkin-Chocolate Whoopie Pies image

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

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground cloves
2 cups granulated sugar
1 cup safflower oil
3 cups solid-pack pumpkin puree, chilled
2 large eggs
1 teaspoon vanilla extract
2 tablespoons unsalted butter, room temperature
1/2 cup plus 1 tablespoon heavy cream
1/3 cup unsweetened cocoa powder
1 cup plus 1 tablespoon confectioners' sugar

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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