Pumpkin Whoopies Recipes

PUMPKIN WHOOPIE PIES

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.

PUMPKIN WHOOPIE PIES WITH CREAM-CHEESE FILLING

Steps:

• Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
• In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together oil, pumpkin puree, eggs, and vanilla until well combined. Add brown sugar and whisk until combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
• Using a 1/4-cup ice cream scoop with a release mechanism, drop dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
• Make the filling: Sift confectioners' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
• Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

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

Steps:

• For cookie-cakes:
• Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
• Whisk together flour, baking powder, soda, salt, and spices in a bowl.
• Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture.
• Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over).
• Bake until springy to the touch, 12 to 18 minutes. Transfer cookie-cakes to rack to cool.
• Form and bake remaining batter on the other parchment-lined sheet. You should have a total of 32 cookie-cakes.
• Leave oven on.
• For candied pecans:
• Line a small sheet pan with parchment paper.
• Stir together sugar, salt, and 1/2 tablespoon water in a small saucepan. Heat over moderate heat until sugar dissolves, then bring to a boil. Stir in pecans.
• Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes.
• Cool completely on pan on a rack.
• Coarsely chop candied pecans.
• For filling:
• While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners' sugar and bourbon and mix on low speed until smooth.
• Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.
• Assemble whoopie pies:
• Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes.
• Gently press pecans onto filling around middle of each whoopie pie to help them adhere to filling.

PETER PETER PUMPKIN WHOOPIES

Steps:

• Preheat oven to 375°. In a large bowl, combine first five ingredients; beat until well blended. Drop by 1/4 cupfuls 3 in. apart onto lightly greased baking sheets. Bake 7-10 minutes or until set and edges are lightly browned. Remove to wire racks to cool completely. , For filling, in a small bowl, beat the cream cheese, marshmallow creme and butter. Beat in the remaining ingredients. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

WICKED PUMPKIN WHOOPIE PIES

Steps:

• Preheat oven to 350°.
• Beat pumpkin, eggs, oil and brown sugar together until fluffy.
• Combine dry ingredients together. Then add molasses and dry ingredients to your mix until well blended.
• Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2-inches apart.
• Bake for 10-13 minutes or until done.
• Filling: Add all ingredients in a bowl and beat until fluffy.
• When whoopie shells are cooled, place a scoop of filling between two shells.
• Wicked good!