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 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 CHOCOLATE CHIP WHOOPIE PIES RECIPE BY TASTY
Here's what you need: brown sugar, vegetable oil, eggs, canned pumpkin, flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, chocolate chips, cream cheese, butter, powdered sugar, vanilla extract
Provided by Tasty
Categories Bakery Goods
Yield 18 pies
Number Of Ingredients 15
Steps:
- Mix the brown sugar and oil.
- Add eggs and pumpkin, and mix.
- Add flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and mix.
- Stir in chocolate chips and scoop (or pipe) 2 tbsp at a time onto a baking sheet.
- Beat the cream cheese and butter until smooth.
- Mix in powdered sugar and vanilla extract.
- Spread onto half of the cooled cookies, and top with the rest of the cookies.
- Enjoy!
Nutrition Facts : Calories 432 calories, Carbohydrate 48 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, Sugar 27 grams
PUMPKIN WHOOPIE PIES
Looking for a classic dessert made using Betty Crocker® sugar cookie mix? Then check out these pumpkin whoopie pies - sweet creamy marshmallow filling sandwiched between two cookies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.
- Onto ungreased cookie sheets, drop dough by 36 rounded teaspoonfuls 2 inches apart. Lightly press tops with floured fingertips to flatten slightly.
- Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In medium bowl, beat filling ingredients with electric mixer until light and fluffy. For each whoopie pie, spread about 2 teaspoons of the filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press together. Store tightly covered in refrigerator. Sprinkle with additional powdered sugar just before serving.
Nutrition Facts : Calories 210, Carbohydrate 29 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 19 g, TransFat 1 1/2 g
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