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 WITH CREAM CHEESE FILLING
Make and share this Pumpkin Whoopie Pies With Cream Cheese Filling recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 18
Steps:
- to prepare FILLING:.
- preheat oven to 325*.whisk first 8 ingredients in medium bowl, using electric mixer, beat butter, sugar, molasses and vanilla in a large bowl -- to blend -- add eggs one at a time, beating till well blended after each addition -- beat in pumpkin. Beat in dry ingredients in 3 additions, alternately with buttermilk in 2 additiona, beating just until combined.
- Line 2 rimmed baking sheets with parchment paper -- drop dough by rounded tablespoons onto prepared pans about 2" apart.
- bake cookie sheets one at a time until toothpick inserted near the center comes out clean -- about 13 minutes.cool cookies on sheets -- repeat with remaining dough --
- spread 2 tbls filling on flat side of cookie.top with second cookie, forming sandwich -- .
Nutrition Facts : Calories 273.8, Fat 15.3, SaturatedFat 9.3, Cholesterol 69.4, Sodium 324.3, Carbohydrate 31.8, Fiber 0.7, Sugar 19.4, Protein 3.1
PUMPKIN WHOOPIE PIES WITH CREAM-CHEESE FILLING
Make and share this Pumpkin Whoopie Pies With Cream-Cheese Filling recipe from Food.com.
Provided by ThatSouthernBelle
Categories Drop Cookies
Time 15m
Yield 50 pies, 50 serving(s)
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 brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
- Using a tablespoon, scoop dough and level it, then place it on a cookie sheet. Repeat and place 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 confectioner' 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.
Nutrition Facts : Calories 165.5, Fat 8, SaturatedFat 2.7, Cholesterol 17.3, Sodium 99.9, Carbohydrate 22.6, Fiber 0.5, Sugar 15.9, Protein 1.4
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 WHOOPIE PIES WITH CREAM CHEESE FILLING
Make and share this Pumpkin Whoopie Pies With Cream Cheese Filling recipe from Food.com.
Provided by Little Suzy Homemak
Categories Drop Cookies
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 19
Steps:
- For the Filling: Beat Cream Cheese, powdered sugar, butter and vanilla in medium bowl until smooth.
- For the Cookies: Preheat oven to 325 degrees F. Whisk first 8 ingredients in medium bowl.
- Using electric mixer, beat butter, sugar, molasses and vanilla in large bowl to blend. Add eggs 1 at a time, beating until blended after each addition.
- Beat in pumpkin.
- Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions, beating until just combined.
- Line 2 rimmed baking sheets with parchment. Drop dough by rounded tablespoonfuls onto prepared sheets, spacing 2 inches apart.
- Bake cookies 1 sheet at a time until toothpick inserted into center comes out clean, about 13 minutes.
- Cool cookies on sheet.
- Repeat with remaining dough. (Can be made 8 hours ahead. Let stand at room temperature.).
- To Assemble: Spread 2 tablespoons filing on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining cookies and filling.
Nutrition Facts : Calories 330.8, Fat 21, SaturatedFat 12.5, Cholesterol 87.6, Sodium 261.1, Carbohydrate 32.5, Fiber 0.7, Sugar 19.9, Protein 4.1
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