Wicked Pumpkin Whoopie Pies Recipes

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WICKED WHOOPIE PIES



Wicked Whoopie Pies image

These are fantastic. This recipe is from a small business owner in Maine. She sells many variations on her website at www.wickedwhoopies.com. This recipe was published on a local television website when she appeared on it and made them.

Provided by KelBel

Categories     Dessert

Time 30m

Yield 12 pies

Number Of Ingredients 17

4 cups flour, sifted
2 teaspoons salt
2 teaspoons baking soda
1 cup cocoa
2 cups sugar
1 cup hot water
1/2 cup butter
1/2 cup shortening
1 cup sour milk
2 large eggs
1 teaspoon vanilla
6 tablespoons marshmallow cream
4 tablespoons vanilla (this is not a typo)
4 tablespoons flour
4 tablespoons milk
4 cups confectioners' sugar
1 1/2 cups shortening

Steps:

  • Shell: Mix together shortening, butter, sugar, eggs and vanilla.
  • Sift together dry ingredients and set aside. Add milk, cocoa and hot water. Then add the dry ingredients.
  • Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2-inches apart.
  • Bake at 350° for 10 minutes.
  • Filling: Add all ingredients in a bowl and beat until smooth. Then place scoop of filling between two of the shells and enjoy!

Nutrition Facts : Calories 905.7, Fat 44.6, SaturatedFat 14.2, Cholesterol 54.1, Sodium 696.5, Carbohydrate 118.4, Fiber 2.5, Sugar 77.4, Protein 7.9

PUMPKIN WHOOPIE PIES



Pumpkin Whoopie Pies image

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

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup canned pumpkin (not pumpkin pie mix)
1/3 cup butter or margarine, softened
2 teaspoons ground cinnamon
1 egg
2/3 cup marshmallow creme (from 7-oz jar)
1/3 cup butter or margarine, softened
2/3 cup powdered sugar

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

PUMPKIN WHOOPIE PIES



Pumpkin Whoopie Pies image

This recipe is from the King Arthur Flour Cookie Cookbook except for the filling. I had copied the recipe out of the cookbook from the library and did not write out the filling recipe. I used cream cheese frosting when I made them and they were very good.

Provided by Cookie16

Categories     Dessert

Time 40m

Yield 12 pies

Number Of Ingredients 12

1 (15 ounce) can pumpkin
2 large eggs
2 cups brown sugar
1/2 cup vegetable oil
2 tablespoons molasses
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
3 cups all-purpose flour
2 -3 cups cream cheese frosting

Steps:

  • Preheat oven to 375 degrees and lightly grease 2 large baking sheets.
  • Beat together pumpkin, eggs, sugar, oil and molasses.
  • Scrape down sides of bowl then beat in the salt, spices and baking soda.
  • Scrape down sides then beat in the flour.
  • Scrape down sides and beat another minute to make sure everything is incorporated.
  • Use a 1/4 cup measure to scoop batter onto baking sheets. I got 6 per baking sheet.
  • Bake 10 to 12 minutes.
  • Cool completely then sandwich with frosting.
  • Wrap each individually in plastic wrap.

Nutrition Facts : Calories 730.2, Fat 25.5, SaturatedFat 5.5, Cholesterol 35.2, Sodium 495.5, Carbohydrate 124, Fiber 1.2, Sugar 93.7, Protein 4.8

DELICIOUS PUMPKIN WHOOPIE PIES



Delicious Pumpkin Whoopie Pies image

Make and share this Delicious Pumpkin Whoopie Pies recipe from Food.com.

Provided by Barbell Bunny

Categories     Dessert

Time 45m

Yield 6 whoopie pies, 6 serving(s)

Number Of Ingredients 12

3/4 cup unsalted butter, 1 stick melted, 1/2 stick softened
1 cup light brown sugar, packed
2 large eggs, at room temperature, lightly beaten
1 cup canned pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

Steps:

  • Preheat the oven to 350°.
  • Line two baking sheets with parchment paper.
  • In a large bowl, whisk together the melted butter and brown sugar until smooth.
  • Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt.
  • Using a rubber spatula, fold in the flour.
  • Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet.
  • Bake until springy to the touch, about 10 minutes.
  • Transfer to a rack to cool completely.
  • Meanwhile, using an electric mixer, cream the softened butter with the cream cheese.
  • Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla.
  • Mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
  • Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Nutrition Facts : Calories 656.1, Fat 31.7, SaturatedFat 18.9, Cholesterol 143.8, Sodium 758.9, Carbohydrate 87.6, Fiber 2.3, Sugar 57.5, Protein 7.6

PUMPKIN WHOOPIE PIES



Pumpkin Whoopie Pies image

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

1 cup shortening
2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1-1/2 cups canned pumpkin
FILLING:
1/4 cup all-purpose flour
Dash salt
3/4 cup 2% milk
1 cup shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract

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 WHOOPIE PIES



Pumpkin Whoopie Pies image

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

2 cups packed brown sugar
1 cup vegetable oil
1 ½ cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 ½ tablespoons ground cinnamon
½ tablespoon ground ginger
½ tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
¾ cup shortening

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 SPICE WHOOPIE PIES



Pumpkin Spice Whoopie Pies image

Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!

Provided by stacylu

Categories     Dessert

Time 45m

Yield 12-18 sandwiched cookies

Number Of Ingredients 12

1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
1/2 cup butter
1 (8 ounce) package softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream (half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Steps:

  • Cookies: Beat pumpkin and butter with an electric mixer until smooth.
  • Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
  • Cover cookie sheets with parchment or oiled foil.
  • Drop large mounds of dough 3 inches apart on cookie sheet.
  • Bake for 15 minutes at 375 degrees F.
  • Filling: Beat together butter and cream cheese until smooth.
  • Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg.
  • Beat until well combined.
  • Refrigerate at least 30 minutes or until cookies are ready to be filled.
  • When cookies are cool, spoon filling on bottom of cookies and sandwich together.

Nutrition Facts : Calories 477.3, Fat 27.8, SaturatedFat 15.1, Cholesterol 93.9, Sodium 444.9, Carbohydrate 54.2, Fiber 0.7, Sugar 40.3, Protein 4.3

WICKED WHOOPIE PIE RECIPE RECIPE - (4.4/5)



Wicked Whoopie Pie Recipe Recipe - (4.4/5) image

Provided by lisapearce

Number Of Ingredients 16

Ingredients:
1/2 cup shortening
1 cup sugar
2 egg yolks
5 tablespoons cocoa
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 cup milk
Filling:
1/2 cup shortening
5 cups powdered sugar (or until desired thickness)
2 egg whites
1 teaspoon vanilla

Steps:

  • Directions: Mix all ingredients together in a large bowl with a mixer until completely mixed, about 2 minutes. On a cookie sheet, place large spoonfuls of mixture leaving about 2 inches between each spoonful. Bake at 350 degrees for 10 to 12 minutes. Once baked, place whoopie pie cakes on a rack to cool. Directions for filling: Mix all ingredients together in a large bowl, mixing until smooth. When cakes are cool, frost one cake with desired amount of filling and top with a second cake to make a sandwich.

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