Pumpkin Whoopie Pies With Maple Marshmallow Cream Filling Recipes

PUMPKIN WHOOPIE PIES

Steps:

• Move oven rack to middle positions, and preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats.
• In a large bowl, whisk together flour, salt, baking soda, baking powder, and spices; set aside.
• In a separate large bowl, whisk sugars and oil together. Add pumpkin puree and whisk to combine thoroughly. Whisk in eggs and vanilla until combined.
• Sprinkle flour mixture over pumpkin mixture and whisk until completely combined and no flour streaks remain.
• Use a cookie scoop with a 1.5-2 tablespoons capacity to drop dough onto prepared baking sheets, about 1 inch apart.
• Baking 1 cookie sheet at a time, bake 10-12 minutes, or until a toothpick inserted into the center of a cookie comes out clean.
• Remove from the oven and cool on pan for about 10 minutes. Transfer to wire racks to cool completely. Repeat with remaining dough.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth with no visible lumps.
• Add cream cheese and beat until combined. Add powdered sugar, maple syrup, and vanilla and beat until smooth. Be careful not to overbeat filling or it will thin out. If you think the filling is too loose, put it in the fridge for about 30 minutes to firm up.
• Turn half of the cooled cookies upside down. Pipe filling onto the flat side of overturned cookies.
• Place another cookie, flat side down, on top of filling. Press down slightly so that filling spreads to cookie edges.
• Repeat until all cookies are used. If you're using sprinkles to garnish, hold each whoopie pie in your hand and sprinkle the garnish in the crack of the whoopie pie and turn until all exposed frosting is covered.
• Refrigerate at least 1 hour before serving.

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.

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.

PUMPKIN WOOPIE PIES RECIPE

Steps:

• Preheat oven to 350 degrees F. Line three baking sheets with parchment paper.
• In a large bowl, whisk together the three cups of flour, two tablespoons cinnamon, one teaspoon of baking powder, one teaspoon of baking soda, one teaspoon of salt, one teaspoon of ginger and 1/4 teaspoon of nutmeg. Set aside.
• In another separate bowl, using the electric mixer, whisk the granulated sugar and one cup of vegetable shortening. Then, add the pumpkin puree and whisk to combine thoroughly. Add the two eggs and one teaspoon vanilla and whisk until combined.
• Add the flour mixture to the pumpkin mixture gradually and whisk until thoroughly combined.
• Use a large spoon to add a heap of the pumpkin dough onto the parchment lined baking sheet a little more than one inch apart.
• Bake for 20 minutes.
• Check to see if the woopie pies are ready by inserting a toothpick into the center of the pie to see if it comes out clean.
• Remove the woopie pies from the oven and let them cookies cool completely on a cooling rack.
• For Cream Cheese Filling - In a mixing bowl, using an electric mixer on slow beat three cups of powdered sugar with the one stick of softened butter.
• Increase to the mixing to medium to make the mixture crumbly.
• Pour in two tablespoons of heavy whipping cream, one tablespoon of vanilla, eight ounces of cream cheese.
• Beat on high speed for about three minutes until the Cream Cheese filling is smooth.
• Place half of the Woopie pies upside down. Top with a generous sized amount of cream cheese filling. Make a Woopie Pie sandwiches with the other side. Try to pair similarly shaped Woopie Pies together.

CHOCOLATE WHOOPIE PIES WITH MARSHMALLOW CREAM FROSTING

Steps:

• Preheat oven to 350F. Line baking sheets with parchment paper.
• In a heat proof mixing bowl, melt chocolate and butter in a double boiler over low heat or in the microwave at 10-second increments on medium power, stirring constantly, until it is melted. Allow the mixture to cool to room temperature.
• In a large mixing bowl, whisk together sugar, eggs, vanilla, and the chocolate mixture. Whisk in flour, cocoa powder, baking powder, and salt, and stir until well combined.
• Drop dough by heaping tablespoons (spacing them 2-inches apart) on prepared baking sheets. Bake for 10 to 12 minutes, or until the tops are no longer shiny and toothpick inserted in center comes out clean. Transfer cakes to wire racks to cool completely.
• To make the cream filling, place butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Reduce speed to low and gradually beat in confectioners' sugar until incorporated. Beat in vanilla and marshmallow creme until light and fluffy.
• To assemble, spread a heaping tablespoon of filling on flat side of cookie and top with another cookie. Repeat with remaining cookies.

PUMPKIN WHOOPIE PIES

Steps:

• To make the Whoopie Pies - Preheat the oven to 170°C/325°F/Gas Mark 3 and line 2 baking trays with parchment paper. Or alternatively, spray 2 whoopie pie tins with non-stick cooking spray. Mix together the sunflower oil, sugar and vanilla until combined and light in colour. Add the egg and pumpkin puree and mix until all the ingredients are incorporated. Sift together the remaining ingredients and add these to the liquid mixture in two batches, mixing together thoroughly on medium speed until an even batter forms. Spoon the batter on to the prepared trays in 16-20 mounds, each 3-5cm (1¼-2in) in diameter and 2-3cm (¾-1¼in) apart to allow for spreading during baking. Alternatively, spoon mixture into prepared whoopie pie pans. Bake for 10-13 minutes or until they are a golden colour and sponge bounces back when touched. Allow to cool completely before filling. To make the filling - Mix together the butter and icing (powdered/confectioners') sugar on low speed until smooth. Add the cream cheese and marshmallow fluff and mix on medium-high speed until light and fluffy. Place in the fridge for 30-40 minutes to set slightly. To assemble the Whoopie Pies - Take one whoopie pie half and spread roughly 1 tbsp of the filling on the flat side, adding a little more if needed/desired. Sandwich together with another whoopie pie half. Repeat with the remaining whoopie pies. Dust the whoopie pies with icing (powdered/confectioner's) sugar to serve.