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.
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
SHERRY'S WHOOPIE PIES
Incredibly delicious recipe from Maine. My sister makes these all the time, they are to die for.....and so much easier than so many other Whoopie Pie recipes. In addition, there is no raw egg in the frosting.
Provided by loverofmyfamily
Categories Tarts
Time 9m
Yield 12 1 Whoopie Pie per person, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix the flour, baking soda, cocoa, salt, shortening, sugar, eggs, vanilla and the milk till combined. Don't grease your pan, use a nonstick cookie sheet, and drop by rounded tablespoons. Allow for adequate spacing of approximately 1 inch, as they do increase in size as they bake. Bake at 400 degrees for 8-10 minutes. Allow to cool, on a cooling rack. While the Whoopie Pie is cooking, Place 2 cps of shortening, 2 cps of confectionary sugar and 2 cups of marshmallow fluff in your mixer. Mix until fluffy and smooth. Once the Whoopie Pie is cooled, frost the pie and add the 2 sides together. On a personal note -- I always double the frosting mixture, as I like the Whoopie Pies full of cream!
Nutrition Facts : Calories 902.7, Fat 46.1, SaturatedFat 11.8, Cholesterol 33.9, Sodium 269.9, Carbohydrate 117.5, Fiber 1.7, Sugar 70.7, Protein 6.8
PUMPKIN WHOOPIE PIES
This recipe is from the King Arthur Flour Cookie Cookbook except for the filling. I had copied the recipe out of the cookbook from the library and did not write out the filling recipe. I used cream cheese frosting when I made them and they were very good.
Provided by Cookie16
Categories Dessert
Time 40m
Yield 12 pies
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and lightly grease 2 large baking sheets.
- Beat together pumpkin, eggs, sugar, oil and molasses.
- Scrape down sides of bowl then beat in the salt, spices and baking soda.
- Scrape down sides then beat in the flour.
- Scrape down sides and beat another minute to make sure everything is incorporated.
- Use a 1/4 cup measure to scoop batter onto baking sheets. I got 6 per baking sheet.
- Bake 10 to 12 minutes.
- Cool completely then sandwich with frosting.
- Wrap each individually in plastic wrap.
Nutrition Facts : Calories 730.2, Fat 25.5, SaturatedFat 5.5, Cholesterol 35.2, Sodium 495.5, Carbohydrate 124, Fiber 1.2, Sugar 93.7, Protein 4.8
SHERRY'S PUMPKIN WHOOPIE PIES
My sister makes these Pumpkin Whoopie Pies! They are to die for, the filling contains no cream cheese and no uncooked egg. If you love these try Sherry's Whoopie Pies.
Provided by loverofmyfamily
Categories Dessert
Time 11m
Yield 24-26 Whoopie Pies, 24-26 serving(s)
Number Of Ingredients 17
Steps:
- Mix all dry ingredients together, add the liquid ingredients and stir. Drop by rounded tablespoons on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. While the Whoopie Pies are cooking, mix 1 cup of shortening, 1 stick of softened butter, 2 teaspoons of vanilla extract, 2 teaspoons of milk, 3 1/3 cups of confectionary sugar with the marshmallow creme and blend in your mixer until smooth and fluffy. Allow your Whoopie Pies to cool. Once they are cool frost and enjoy.
Nutrition Facts : Calories 439.1, Fat 22.2, SaturatedFat 6, Cholesterol 25.8, Sodium 262.6, Carbohydrate 58.4, Fiber 0.8, Sugar 37.8, Protein 3
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4.3/5 (12)Total Time 35 minsCategory DessertsCalories 675 per serving
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, cloves and nutmeg. Set aside.
- With an electric mixer, beat the sugars and oil together until combined. Stir in the pumpkin puree, eggs and vanilla and mix until combined. Stir in the flour mixture until completely combined.
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- Grease two baking sheets or line with parchment paper., Beat together the butter, oil, sugar, molasses, cake enhancer, baking powder, baking soda, salt, and spices., Scrape the bottom and sides of the bowl, then beat in the eggs one at a time, until fluffy., Stir in the pumpkin., Add the flour in two additions, mixing well after each addition., Use a muffin scoop to deposit the thick batter onto the prepared baking sheets, leaving about 2" around each mound., Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 16 to 18 minutes., Remove from the oven, cool on the baking sheets for 5 minutes, then move to a rack to cool completely., To make the filling: Beat the cream cheese and butter until smooth and fluffy., Beat in the sugar in two additions., Add the vanilla and xanthan gum.
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