Pumpkin Chip Whoopie Pies Food

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 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!

WHOOPIE PUMPKIN PIES

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.

DELICIOUS PUMPKIN WHOOPIE PIES

Steps:

• Preheat the oven to 350°.
• Line two baking sheets with parchment paper.
• In a large bowl, whisk together the melted butter and brown sugar until smooth.
• Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt.
• Using a rubber spatula, fold in the flour.
• Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet.
• Bake until springy to the touch, about 10 minutes.
• Transfer to a rack to cool completely.
• Meanwhile, using an electric mixer, cream the softened butter with the cream cheese.
• Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla.
• Mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
• Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

PUMPKIN SPICE WHOOPIE PIES

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.

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 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.