PUMPKIN SPICE LATTE WHOOPIE PIES
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield About 24 whoopie pies
Number Of Ingredients 17
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.
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 WHOOPIE PIES
The classic New England dessert gets an update with pumpkin, spices, and maple! This Pumpkin Whoopie Pies with Maple Cream Cheese Frosting recipe is the perfect fall dessert!
Provided by Adapted from "Baked: New Frontiers in Baking" by Matt Lewis
Categories Dessert
Time 2h32m
Number Of Ingredients 17
Steps:
- Move oven rack to middle positions, and preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together flour, salt, baking soda, baking powder, and spices; set aside.
- In a separate large bowl, whisk sugars and oil together. Add pumpkin puree and whisk to combine thoroughly. Whisk in eggs and vanilla until combined.
- Sprinkle flour mixture over pumpkin mixture and whisk until completely combined and no flour streaks remain.
- Use a cookie scoop with a 1.5-2 tablespoons capacity to drop dough onto prepared baking sheets, about 1 inch apart.
- Baking 1 cookie sheet at a time, bake 10-12 minutes, or until a toothpick inserted into the center of a cookie comes out clean.
- Remove from the oven and cool on pan for about 10 minutes. Transfer to wire racks to cool completely. Repeat with remaining dough.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth with no visible lumps.
- Add cream cheese and beat until combined. Add powdered sugar, maple syrup, and vanilla and beat until smooth. Be careful not to overbeat filling or it will thin out. If you think the filling is too loose, put it in the fridge for about 30 minutes to firm up.
- Turn half of the cooled cookies upside down. Pipe filling onto the flat side of overturned cookies.
- Place another cookie, flat side down, on top of filling. Press down slightly so that filling spreads to cookie edges.
- Repeat until all cookies are used. If you're using sprinkles to garnish, hold each whoopie pie in your hand and sprinkle the garnish in the crack of the whoopie pie and turn until all exposed frosting is covered.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : ServingSize 1 pie, Calories 344 kcal, Carbohydrate 46 g, Protein 3 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 214 mg, Fiber 1 g, Sugar 31 g
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 PECAN WHOOPIE PIES
These whoopie pies are chock-full of pumpkin flavor-a perfect treat for fall! For a finishing touch, I like to roll the outside edges in mini chocolate chips or chopped nuts and dust with cinnamon sugar. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 whoopie pies
Number Of Ingredients 21
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.
Nutrition Facts : Calories 424 calories, Fat 22g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 277mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
VEGAN PUMPKIN WHOOPIE PIES
Whoopie pies are pretty expensive at the vegan bakery in my town, so I scrounged around and found two good-looking recipes on two different blogs. The first blog said that the result was tasty, but the texture wasn't spongy enough. So I used the filling recipe from there and found the cake recipe on another blog. The result is fantastic. NOTES: (1) The brown sugar is hard to blend in really well when it's clumpy, and so is the flour when the wet and dry ingredients come together. An electric mixer can probably fix that problem. (2) The recommended brands in the US for the egg replacer, vegan cream cheese and vegan butter, respectively, are Ener-G, Tofutti Better Than Cream Cheese and Earth Balance. (3) As the first reviewer noted, these spongy pies are prone to both dry out fast and take on moisture. I wrapped mine individually in Saran wrap, but a more natural solution is to store them with a piece of stale bread, or just gather together a bunch of people and eat them in one go!
Provided by Valeria
Categories Dessert
Time 36m
Yield 14 whoopie pies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Start with the cakes. Combine flour, baking powder, baking soda and spices in large mixing bowl. In a seperate bowl, cream together sugar, oil, egg replacers, pumpkin and vanilla. Add wet ingredients to the dry ingredients and mix together.
- Drop by rounded tablespoons onto greased cookie sheets and bake for 14 to 16 minutes or until the center of the cookies springs back when lightly pressed. Cool thoroughly on wire racks or towels before spreading with filling.
- While the cakes are baking you can make the cream cheese filling. In a medium bowl, cream together vegan cream cheese and vegan butter. Mix in powdered sugar one half cup at a time until thoroughly blended.
- To assemble, spread a sizeable dollop of filling on the bottom of one thoroughly cooled cake, make a "sandwich" with a second cake.
Nutrition Facts : Calories 456.4, Fat 15.9, SaturatedFat 1.2, Sodium 298.4, Carbohydrate 77.2, Fiber 0.9, Sugar 54.9, Protein 3
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