Pumpkin Spice Whoopies Food

PUMPKIN WHOOPIE PIES

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.

PUMPKIN SPICE LATTE WHOOPIE PIES

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 SPICE CHOCOLATE WHOOPIE PIE

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

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.