Pumpkin Whoopie Pies With Maple Marshmallow Cream Filling Recipes

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

Ingredients

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

MAPLE WHOOPIE PIES

Maple Whoopie Pies image

In New York, we have a huge maple syrup industry. I took a basic whoopie pie and gave it a twist using our beloved maple flavor. -Holly Balzer-Harz, Malone, New York

Provided by Taste of Home

Categories Desserts

Time 50m

Yield about 2 dozen.

Number Of Ingredients 18

Ingredients

1/3 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon maple flavoring
2-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1/2 cup heavy whipping cream
1/2 cup maple syrup
1/2 cup finely chopped pecans, divided
FILLING:
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon maple flavoring
4 cups confectioners' sugar
1/4 cup heavy whipping cream
2 tablespoons maple syrup

Steps:

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, vanilla and flavoring. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream and syrup, beating well after each addition. Stir in 1/4 cup pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets; sprinkle with remaining 1/4 cup pecans. Bake until edges are light brown and tops spring back when lightly touched, 8-10 minutes. Remove from pans to wire racks to cool completely., For filling, in a large bowl, beat butter, shortening and flavoring until creamy. Beat in confectioners' sugar alternately with cream and syrup until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.

Nutrition Facts : Calories 306 calories, Fat 15g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 183mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 2g protein.

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

Ingredients

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.

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