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 WITH CREAM-CHEESE FILLING
Tender pumpkin-spiced cookies are filled with tangy cream cheese frosting for a delightful autumnal dessert. Kids and adults alike will love this recipe, which comes from Matt Lewis' Baked: New Frontiers in Baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12 whoopie pies
Number Of Ingredients 16
Steps:
- Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together oil, pumpkin puree, eggs, and vanilla until well combined. Add brown sugar and whisk until combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
- Using a 1/4-cup ice cream scoop with a release mechanism, drop dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
- Make the filling: Sift confectioners' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
- Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
PUMPKIN WHOOPEE PIES(COOK'S ILLUSTRATED)
This recipe, submitted by Robin Smith of Berryville, VA was one of the winners of our 2005 Holiday Cookie Contest. Use pumpkin puree (sometimes calls packed pumpkin) for this recipe, not pumpkin pie filling.
Provided by Coppercloud
Categories Dessert
Time 40m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 17
Steps:
- For the cookies: Adjust oven racks to upper-middle and lower-middle position and heat 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. 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.
- For the 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. (Cookies can be refrigerated in airtight container for up to 4 days).
Nutrition Facts : Calories 414.9, Fat 17.2, SaturatedFat 5.9, Cholesterol 41.2, Sodium 419.7, Carbohydrate 61.7, Fiber 1.1, Sugar 35.5, Protein 4.3
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.
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
My kids start begging me for these cakelike sandwich cookies as soon as autumn arrives. I haven't met a person yet who doesn't like these fun treats. -Deb Stuber, Carlisle, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 344 calories, Fat 17g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 284mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
More about "peter peter pumpkin whoopies recipes"
BEST PUMPKIN WHOOPIE PIES RECIPE - HOW TO MAKE …
From delish.com
5/5 (3)Total Time 1 hr 5 mins
- In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth.
- Add dry ingredients and stir until combined. (The dough will be sticky and soft.) Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie.
AMISH PUMPKIN WHOOPIE PIES RECIPE - AMISH HERITAGE
From amish-heritage.org
5/5 (1)Total Time 1 hr 12 minsCategory Dessert, SnackCalories 419 per serving
PUMPKIN WHOOPIE PIES RECIPE FROM THE OWNER OF WICKED …
From delishably.com
Author Margaret SchindelEstimated Reading Time 8 mins
PUMPKIN SPICE WHOOPIE PIES RECIPE - FLOUR ON MY FACE
From flouronmyface.com
PUMPKIN WHOOPIE PIES FROM SCRATCH - LITTLE HOUSE LIVING
From littlehouseliving.com
PUMPKIN WHOOPIE PIES RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
PUMPKIN WHOOPIE PIES WITH A WHIPPED CINNAMON FILLING
From blessthismessplease.com
Reviews 15Category DessertCuisine AmericanTotal Time 464923 hrs 50 mins
MINI PUMPKIN WHOOPIE PIES - BROWNED BUTTER BLONDIE
From brownedbutterblondie.com
PUMPKIN WHOOPIE PIES - THE SALTED PEPPER
From thesaltedpepper.com
THE BEST PUMPKIN WHOOPIE PIES WITH CREAM CHEESE FROSTING
From justataste.com
PUMPKIN WHOOPIE PIES - THE SPRUCE EATS
From thespruceeats.com
PUMPKIN WHOOPIE PIES - SUGAR SPUN RUN
From sugarspunrun.com
PUMPKIN WHOOPIE PIES | KING ARTHUR BAKING
From kingarthurbaking.com
13 PETER, PETER, PUMPKIN EATER IDEAS | PUMPKIN RECIPES, FALL RECIPES, …
From pinterest.ca
RUTHIE'S PUMPKIN WHOOPIE PIES — GREEK GIRL GOURMET
From greekgirlgourmet.net
MINI PUMPKIN WHOOPIE PIES | VERY BEST BAKING - LIBBY'S®
From verybestbaking.com
PUMPKIN WHOOPIE PIES - BEYOND THE BUTTER
From beyondthebutter.com
PUMPKIN WHOOPIE PIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
PUMPKIN WHOOPIE PIES WITH CREAM CHEESE FILLING RECIPE - THE …
From thespruceeats.com
KETO PUMPKIN WHOOPIE PIES - ONLY 1.4 G CARBS
From ketofocus.com
PERFECT PUMPKIN WHOOPIE PIES - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
BEST EVER PUMPKIN WHOOPIE PIES - KIM SCHOB
From kimschob.com
PUMPKIN WHOOPIE PIES - LAUREN'S LATEST
From laurenslatest.com
AMISH PUMPKIN WHOOPIE PIES RECIPE | TWO PINK PEONIES
From twopinkpeonies.com
PUMPKIN WHOOPIE PIES | MOM ON TIMEOUT
From momontimeout.com
PUMPKIN WHOOPIE PIES (WITH VIDEO) | HOW TO FEED A LOON
From howtofeedaloon.com
RACHEL RAY'S PUMPKIN WHOOPIE PIES RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
PUMPKIN WHOOPIE PIES - VINTAGE KITCHEN NOTES
From vintagekitchennotes.com
PUMPKIN WHOOPIE PIES WITH MAPLE FROSTING - I HEART NAPTIME
From iheartnaptime.net
EASY PUMPKIN WHOOPIE PIES - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
MARTHA STEWART'S SPICED PUMPKIN WHOOPIE PIES | MARTHA BAKES …
From youtube.com
HOW TO MAKE PUMPKIN WHOOPIE PIES - YOUTUBE
From youtube.com
PUMPKIN WHOOPIE PIES - DESSERT FOR TWO
From dessertfortwo.com
THE BEST PUMPKIN WHOOPIE PIES RECIPE - MOMSKOOP
From momskoop.com
PUMPKIN WHOOPIE PIES - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
PUMPKIN WHOOPIE PIES - FOOD, FOLKS AND FUN
From foodfolksandfun.net
KETO PUMPKIN WHOOPIE PIES - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
PUMPKIN WHOOPIE PIES RECIPE - SOUTHERN LIVING
From southernliving.com
SPICED PUMPKIN WHOOPIE PIES - THE CHUNKY CHEF
From thechunkychef.com
PUMPKIN WHOOPIE PIES WITH CREAM CHEESE FILLING: THE BEST EVER …
From food.jennakateathome.com
PUMPKIN WHOOPIE PIES - AVERIE COOKS
From averiecooks.com
PUMPKIN WHOOPIE PIES - GATHER FOR BREAD
From gatherforbread.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love