Pumpkin Spice Chocolate Whoopie Pie Food

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!

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.

CHOCOLATE PUMPKIN PIE

Steps:

• For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.
• Preheat the oven to 425 degrees F.
• Roll out the dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
• Lower the oven to 325 degrees F.
• For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.
• In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour. Let cool completely before serving. Top with chocolate shavings.

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.