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
WICKED PUMPKIN WHOOPIE PIES
These are fantastic. The pumpkin version. This recipe is from a small business owner in Maine. She sells many variations on her website at www.wickedwhoopies.com. This recipe was published on a local television website when she appeared on it and made them.
Provided by KelBel
Categories Dessert
Time 30m
Yield 12 Pies
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Beat pumpkin, eggs, oil and brown sugar together until fluffy.
- Combine dry ingredients together. Then add molasses and dry ingredients to your mix until well blended.
- Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2-inches apart.
- Bake for 10-13 minutes or until done.
- Filling: Add all ingredients in a bowl and beat until fluffy.
- When whoopie shells are cooled, place a scoop of filling between two shells.
- Wicked good!
Nutrition Facts : Calories 616.6, Fat 28, SaturatedFat 6.8, Cholesterol 56.8, Sodium 438, Carbohydrate 88.1, Fiber 1.4, Sugar 60.2, Protein 5.4
PUMPKIN WHOOPIE PIES
Whoopie Pies are big, soft sandwich cookies. This recipe was a prize winner in a contest sponsored by NBC.
Provided by Claire312
Categories Drop Cookies
Time 22m
Yield 18 Cookies, 18 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
- Stir pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg together in large bowl until well blended.
- Whisk flour, baking powder, baking soda, and salt together in medium bowl. Stir dry ingredients into pumpkin mixture until well incorporated.
- Using small ice cream scoop (#30 is the perfect size) or tablespoon measure, drop 2 tablespoons of dough on prepared baking sheet. (You should fit nine scoops of dough on each sheet.) Spread dough into 2-inch rounds about 1/2 inch thick and spaced 2 inches apart. Bake until cookies are just set and bottoms are lightly browned, 10 to 14 minutes, rotating baking sheets from front to back and top to bottom halfway through baking. Slide cookies, still on parchment, to cooling racks. Cool baking sheets, line with fresh parchment paper, and repeat with remaining dough.
- Filling:.
- With electric mixer, beat butter and cream cheese at medium speed until no lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula. Add Marshmallow Fluff and beat at medium speed until incorporated, about 60 seconds. Beat in salt and vanilla until well blended, about 30 seconds. Scrape down bowl. Reduce speed to low and gradually add confectioners' sugar, beating until smooth, about 1 minute.
- Spread 2 tablespoons filling on center of flat side of one cookie. Place flat side of second cookie on filling and press cookies together to bring filling to edges. Repeat with remaining cookies and filling.
- Beat all filling ingredients until light and fluffy.
- When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Nutrition Facts : Calories 415.4, Fat 17.3, SaturatedFat 6.1, Cholesterol 44, Sodium 417.7, Carbohydrate 61.5, Fiber 1, Sugar 35.4, Protein 4.4
DELICIOUS PUMPKIN WHOOPIE PIES
Make and share this Delicious Pumpkin Whoopie Pies recipe from Food.com.
Provided by Barbell Bunny
Categories Dessert
Time 45m
Yield 6 whoopie pies, 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 656.1, Fat 31.7, SaturatedFat 18.9, Cholesterol 143.8, Sodium 758.9, Carbohydrate 87.6, Fiber 2.3, Sugar 57.5, Protein 7.6
PUMPKIN SPICE WHOOPIE PIES
Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!
Provided by stacylu
Categories Dessert
Time 45m
Yield 12-18 sandwiched cookies
Number Of Ingredients 12
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.
Nutrition Facts : Calories 477.3, Fat 27.8, SaturatedFat 15.1, Cholesterol 93.9, Sodium 444.9, Carbohydrate 54.2, Fiber 0.7, Sugar 40.3, Protein 4.3
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 WHOOPIE PIES
I spotted these on Seriouseats.com this week and couldn't resist (they're originally from the bakery Baked). We enjoyed them at our office Halloween party. Recommendation: Eat them fresh -- they lose their punch when they sit overnight in the fridge and can get too wet. Expect a denser, cake-like cookie and not the usual fluffy chocolate whoopie pie. To up the orange color, maybe mix in some food coloring to the icing or add colored sugar to the edges.
Provided by Kristine at Food.com
Categories Dessert
Time 35m
Yield 24 large cookie sandwiches, 24 serving(s)
Number Of Ingredients 16
Steps:
- Prep the cookies first. Preheat your oven to 350°.
- Line two baking sheets with parchment paper.
- In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and cloves together and put aside.
- In a separate bowl, whisk the brown sugar and oil together until combined.
- Add the pumpkin puree and whisk to combine thoroughly.
- Add the eggs and vanilla and whisk until combined. (You may need to trade to a spatula here unless you have a large, sturdy whisk.).
- Sprinkle the flour mixture into the pumpkin mixture a half-cup at a time and whisk until completely combined. Do this until all flour is added and combined.
- Use a small ice cream scoop or a large spoon to drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart.
- Bake for 10 to 15 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean.
- Remove from the oven and let the cookies cool completely on the pan (or move them to a wire rack to reuse the sheet) while you make the filling.
- To make the filling, sift the confectioners' sugar into a medium bowl and set aside.
- In another bowl, beat the butter with an electric mixer until it's completely smooth, with no visible lumps.
- Add the cream cheese and beat until combined.
- Add the confectioners' sugar and vanilla and beat until smooth. Don't overmix the filling or it will lose its structure.
- To assemble the cookies, turn one cooled cookies upside down so the flat side facing up.
- Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.
- Place another cookie, flat side down, on top of the filling.
- Press down slightly so that the filling spreads to the edges of the cookie.
- Repeat this until you use all your cookies.
- Chill the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. They will keep for a couple days in the refrigerator if you don't eat them in one sitting.
Nutrition Facts : Calories 345.3, Fat 16.8, SaturatedFat 5.6, Cholesterol 36.1, Sodium 208, Carbohydrate 47.2, Fiber 1, Sugar 33.1, Protein 3
WICKED WHOOPIE PIES
These are fantastic. This recipe is from a small business owner in Maine. She sells many variations on her website at www.wickedwhoopies.com. This recipe was published on a local television website when she appeared on it and made them.
Provided by KelBel
Categories Dessert
Time 30m
Yield 12 pies
Number Of Ingredients 17
Steps:
- Shell: Mix together shortening, butter, sugar, eggs and vanilla.
- Sift together dry ingredients and set aside. Add milk, cocoa and hot water. Then add the dry ingredients.
- Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2-inches apart.
- Bake at 350° for 10 minutes.
- Filling: Add all ingredients in a bowl and beat until smooth. Then place scoop of filling between two of the shells and enjoy!
Nutrition Facts : Calories 905.7, Fat 44.6, SaturatedFat 14.2, Cholesterol 54.1, Sodium 696.5, Carbohydrate 118.4, Fiber 2.5, Sugar 77.4, Protein 7.9
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