Amish Pumpkin Whoopie Pies Recipes

PUMPKIN WHOOPIE PIES

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.

AMISH PUMPKIN WHOOPIE PIES

Steps:

• 1. Mix flour, spices, baking powder and baking soda.
• 2. In a separate bowl, beat together pumpkin, egg yolks, brown sugar, oil and vanilla. Gradually add dry ingredients, beating well.
• 3. Drop by tablespoonful onto lightly greased or parchment lined baking sheet.
• 4. Bake at 350 degrees F. for 12 to 15 minutes, do not overbake.
• 5. Let cool one minute on cookie sheet, then remove to wire cooling rack.
• 6. For Filling: Beat 1/2 cup butter, 8-oz. soft cream cheese, and 1 teaspoon vanilla.
• 7. Gradually add in one pound of confectioners' sugar and beat until creamy.
• 8. Spread cream cheese filling generously between 2 cookies.

OLD-FASHIONED WHOOPIE PIES

Steps:

• Cookies
• Mix first three ingredients and beat well.
• Add milk, vanilla, and sour cream to egg mixture and beat again.
• Combine flour, cocoa, soda, and baking powder and add to moist mixture.
• Mix only until just combined and then scoop onto a greased cookie sheet.
• Bake at 400 for 8 to 10 minutes.Cool.

WHOOPIE PIES

Steps:

• Mix butter and sugar. Add eggs and vanilla. Add dry ingredients alternately with milk.
• Drop with cookie scoop. Bake at 350 degrees Fahrenheit for 12 minutes. Put icing between two whoopie cookies.

PUMPKIN WHOOPIE PIES WITH MAPLE CREAM CHEESE FILLING

Steps:

• 1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
• 2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
• 3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
• 4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
• 5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
• 6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
• 7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.
• 8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

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Steps:

• Preheat oven to 350° F. Lightly grease or line four baking sheets with parchment paper.
• Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat 1/2 cup butter and granulated sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and 1 teaspoon vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
• Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
• Beat cream cheese, 6 tablespoons butter and remaining 1/2 teaspoon vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
• Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.