Pumpkin Spice Whoopie Pies Recipes

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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 SPICE LATTE WHOOPIE PIES



Pumpkin Spice Latte Whoopie Pies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield About 24 whoopie pies

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1 large egg, at room temperature
1 cup pure pumpkin puree
2 tablespoons milk
2 teaspoons instant coffee granules
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1/4 teaspoon salt
Orange, yellow and white nonpareils, for decorating

Steps:

  • Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; set aside. Whisk the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and beat in the pumpkin puree, scraping the bowl as needed. Beat in the flour mixture until just combined, 30 seconds to 1 minute.
  • Scoop mounds of batter (about 1 1/2 tablespoons each) about 2 inches apart on the prepared baking sheets; shape into rounds with damp fingers. (Or you can transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe into 1 1/2-inch rounds.) Bake, switching the pans halfway through, until the cookies are golden and the tops spring back when gently pressed, 14 to 16 minutes. Let cool 5 minutes on the pans, then carefully transfer to racks to cool completely. Repeat with the remaining batter.
  • Meanwhile, make the filling: Stir the milk and instant coffee in a small bowl until the coffee dissolves. Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on low speed until combined, then increase the mixer speed to medium high and beat until light and smooth, about 3 minutes. Reduce the mixer speed to medium low and beat in the milk mixture, scraping the bowl as needed, until smooth, about 1 minute. Refrigerate until slightly firm, about 20 minutes.
  • Gently sandwich the filling (about 1 tablespoon per sandwich) between the cookies. Roll the edges in sprinkles. If the filling is soft, refrigerate the whoopie pies about 30 minutes, then let sit at room temperature before serving.

PUMPKIN WHOOPIE PIES WITH CREAM-CHEESE FILLING



Pumpkin Whoopie Pies with Cream-Cheese Filling image

Tender pumpkin-spiced cookies are filled with tangy cream cheese frosting for a delightful autumnal dessert. Kids and adults alike will love this recipe, which comes from Matt Lewis' Baked: New Frontiers in Baking.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12 whoopie pies

Number Of Ingredients 16

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract
2 cups firmly packed dark-brown sugar
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract

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.

PUMPKIN SPICE CHOCOLATE WHOOPIE PIE



Pumpkin Spice Chocolate Whoopie Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 16 whoopie pies

Number Of Ingredients 16

Nonstick cooking spray, for spraying the baking sheets
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon fine salt
1 1/4 cups packed light brown sugar
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1 large egg
1 cup well-shaken buttermilk
4 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1/4 cup pure pumpkin puree
1/2 cup confectioners' sugar
Heaping 1/4 teaspoon pumpkin pie spice
Pinch fine salt

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 SPICE WHOOPIE PIES



Pumpkin Spice Whoopie Pies image

Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!

Provided by stacylu

Categories     Dessert

Time 45m

Yield 12-18 sandwiched cookies

Number Of Ingredients 12

1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
1/2 cup butter
1 (8 ounce) package softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream (half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Steps:

  • Cookies: Beat pumpkin and butter with an electric mixer until smooth.
  • Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
  • Cover cookie sheets with parchment or oiled foil.
  • Drop large mounds of dough 3 inches apart on cookie sheet.
  • Bake for 15 minutes at 375 degrees F.
  • Filling: Beat together butter and cream cheese until smooth.
  • Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg.
  • Beat until well combined.
  • Refrigerate at least 30 minutes or until cookies are ready to be filled.
  • When cookies are cool, spoon filling on bottom of cookies and sandwich together.

Nutrition Facts : Calories 477.3, Fat 27.8, SaturatedFat 15.1, Cholesterol 93.9, Sodium 444.9, Carbohydrate 54.2, Fiber 0.7, Sugar 40.3, Protein 4.3

FLUFFY PUMPKIN-SPICE WHOOPIE PIES



Fluffy Pumpkin-Spice Whoopie Pies image

Love fall? Then we know you love Pumpkin-Spice Whoopie Pies. Starring autumn's signature flavor, these Pumpkin-Spice Whoopie Pies make a tasty seasonal dessert.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 24

Number Of Ingredients 19

3 cups all-purpose flour
1/2 tsp. ground nutmeg
1 tsp. ground cloves
1 Tbsp. ground cinnamon
1/2 Tbsp. ground ginger
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 large egg
2 cups brown sugar
1 cup vegetable oil
1 can (29 oz.) pumpkin (about 3 cups)
1 tsp. vanilla
8 oz. (1 brick) PHILADELPHIA Cream Cheese
3 cups powdered sugar
1/2 cup unsalted butter
1 Tbsp. maple syrup
1 Tbsp. bourbon
1 pinch ground cloves

Steps:

  • Preheat oven to 350 degrees. Spray or line baking sheets with parchment paper.
  • Mix together the following ingredients until well combined: salt, baking powder, baking soda, flour, clove, ginger, cinnamon, and nutmeg.
  • In a separate bowl, mix together brown sugar and oil until uniform, then add pumpkin puree, eggs, vanilla extract, and mix.
  • Add flour mixture to pumpkin mixture, adding a little flour at a time, until uniform.
  • Scoop mixture with an ice cream scoop with a release mechanism, and place 1 inch apart on baking sheets. Bake for 20 minutes. Insert a toothpick into pie; it should come out clean, otherwise continue to bake until done.
  • Make cream-cheese frosting: Put powdered sugar in large bowl, and set aside. In your mixer, beat room-temperature butter until smooth (make sure there are no lumps), then add cream cheese, maple syrup, and bourbon, and beat until uniform. Add powdered sugar a little at a time, and beat until mixed to a smooth consistency.
  • Transfer frosting into a piping bag and cut a medium-sized hole on the end. Once cakes have cooled, add a large dollop of frosting, working in a circular motion, to each cake. Top, and push down gently to fill out center of each whoopie pie. Refrigerate for 3o minutes to an hour, and serve.
  • Tip: Let cakes cool slightly and serve while still warm. Nothing beats warm cookies straight from the oven!

Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

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    #60-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #hand-formed-cookies     #desserts     #lunch     #easy     #fall     #holiday-event     #kid-friendly     #cakes     #cookies-and-brownies     #dietary     #seasonal     #comfort-food     #taste-mood     #number-of-servings

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