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.
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.
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.
MINI PECAN PUMPKIN PIES
Steps:
- Preheat oven to 350 degrees F. Spray the bottoms and sides of the mini muffin tins with cooking spray.
- For the dough:
- In a food processor, pulse the pecans, sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in the butter and pulse until dough resembles coarse meal. Slowly pour in the ice water through the feed tube until the dough comes together. Remove from processor bowl to a clean work surface sprinkled with flour. Form the dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first. Bake until the crusts are very golden, 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown. Meanwhile, make the filling: In a medium bowl, whisk the egg yolk, corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove the dough from the oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.
More about "pumpkin pecan whoopie pies recipes"
PUMPKIN WHOOPIE PIES - LAUREN'S LATEST
From laurenslatest.com
Cuisine AmericanTotal Time 1 hr 25 minsCategory DessertCalories 305 per serving
PUMPKIN WHOOPIE PIES RECIPE | FOOD NETWORK
From foodnetwork.com
Author Matt Lewis and Renato PoliafitoSteps 11Difficulty Easy
BEST PUMPKIN WHOOPIE PIES — LET'S DISH RECIPES
From letsdishrecipes.com
MINI PUMPKIN WHOOPIE PIES | VERY BEST BAKING
From verybestbaking.com
PUMPKIN PECAN WHOOPIE PIES [VIDEO] | RECIPE [VIDEO] | FOOD, …
From pinterest.com
KETO PUMPKIN WHOOPIE PIES - ONLY 1.4 G CARBS
From ketofocus.com
THE BEST PUMPKIN WHOOPIE PIES RECIPE - MSN.COM
From msn.com
PUMPKIN HAND PIES - MOM ON TIMEOUT
From momontimeout.com
5 AMISH PUMPKIN PIE RECIPES » AMISH 365 - FOODHOUSEHOME.COM
From foodhousehome.com
PUMPKIN PECAN WHOOPIE PIES | RECIPE | WHOOPIE PIES, RECIPES, …
From pinterest.com
PUMPKIN WHOOPIE PIES - MSN.COM
From msn.com
25 PUMPKIN-PECAN RECIPES THAT TASTE LIKE FALL | TASTE OF …
PUMPKIN WHOOPIE PIES - PREPPY KITCHEN
From preppykitchen.com
17 PUMPKIN PIE RECIPES TO PUT YOU IN A HOLIDAY MOOD
From msn.com
25 PUMPKIN-PECAN RECIPES THAT TASTE LIKE FALL | TASTE OF …
From preprod.tasteofhome.com
You'll also love