Dessert - Mini Pumpkin Whoopie Pies recipes

Author: Dorothy Rife

Get Pumpkin Whoopie Pies Recipe from Food Network These pumpkin whoopie pies are made with pumpkin puree and pumpkin pie spice and sandwich a rich cream cheese filling. The classic New England dessert gets an update with pumpkin, spices, and maple!

Pumpkin Whoopie Pies
Mini Pumpkin Whoopie Pies
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies With Cream Cheese Filling Recipe
Why are my pumpkin whoopie pies sticky?
How do you store pumpkin whoopie pies?
Why do my whoopie pies come out flat?
How do you keep whoopie pies fresh?

Pumpkin Whoopie Pies

The classic New England dessert gets an update with pumpkin, spices, and maple! This Pumpkin Whoopie Pies with Maple Cream Cheese Frosting recipe is the perfect fall dessert!
Provided by: Adapted from "Baked: New Frontiers in Baking" by Matt Lewis
Total time: 152 minutes
Cook time: 12 minutes
Prep time: 20 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 17

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 ½ Tablespoons Pumpkin Pie Spice
1 cup granulated sugar
1 cup dark brown sugar, (firmly packed)
1 cup vegetable oil
3 cups chilled pumpkin puree
2 large eggs
1 teaspoon vanilla extract
3 cups powdered sugar
½ cup unsalted butter, (at room temperature)
8 ounces cream cheese, (at room temperature)
3 Tablespoons maple syrup
1 teaspoon vanilla extract
Sprinkles or jimmies for garnish, (optional)

Nutrition:

How to cook:

MAKE PUMPKIN COOKIES:
prep oven
Move oven rack to middle positions, and preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats.
whisk
In a large bowl, whisk together flour, salt, baking soda, baking powder, and spices; set aside.
whisk wet ingredients
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.
whisk batter
Sprinkle flour mixture over pumpkin mixture and whisk until completely combined and no flour streaks remain.
scoop
Use a cookie scoop with a 1.5-2 tablespoons capacity to drop dough onto prepared baking sheets, about 1 inch apart.
bake
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.
cool
Remove from the oven and cool on pan for about 10 minutes. Transfer to wire racks to cool completely. Repeat with remaining dough.
MAKE FROSTING:
beat
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth with no visible lumps.
beat until smooth
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.
ASSEMBLE:
pipe filling
Turn half of the cooled cookies upside down. Pipe filling onto the flat side of overturned cookies.
assemble whoopie pies
Place another cookie, flat side down, on top of filling. Press down slightly so that filling spreads to cookie edges.
repeat
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.
chill
Refrigerate at least 1 hour before serving.

Notes: Pumpkin Whoopie Pies Recipe, Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon,

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pumpkin whoopie pies with cream cheese filling recipe whoopie pies with cream cheese filling recipe

Martha Stewart's Spiced Pumpkin Whoopie Pies

Whoopie Pies - Simply Delicious Amish Cooking by Sherry Gore · WHOOPIE PIE CAKE Duration: 5:15

Mini Pumpkin Whoopie Pies

Create something special to share with family and friends. Our Mini Pumpkin Whoopie Pies, is perfect for any occasion and delicious in every way!
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 36 servings
Number of ingredients: 14

Ingredients:

● 2 cups all-purpose flour
● 1 teaspoon baking powder
● 1 teaspoon baking soda
● 1 teaspoon ground cinnamon
● 1/2 teaspoon ground ginger
● 1/2 teaspoon salt
● 1/2 cup (1 stick) butter, softened
● 1 1/4 cups granulated sugar
● 2 large eggs, at room temperature, lightly beaten
● 1 cup LIBBY'S® 100% Pure Pumpkin
● 1 1/2 teaspoons vanilla extract, divided
● 4 ounces cream cheese, at room temperature
● 6 tablespoons butter, softened
● 1 1/2 cups powdered sugar

How to cook:

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.

Notes: Martha Stewart's Spiced Pumpkin Whoopie Pies, Whoopie Pies - Simply Delicious Amish Cooking by Sherry Gore · WHOOPIE PIE CAKE Duration: 5:15

Pumpkin Whoopie Pies

Get Pumpkin Whoopie Pies Recipe from Food Network
Provided by: Food Network
Total time: 105 minutes
Cook time: 35 minutes
Yields: 12 servings
Number of ingredients: 16

Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups packed dark-brown sugar
1 cup vegetable oil
3 cups chilled pumpkin puree
2 large eggs
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract

How to cook:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.
In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
Use a medium ice cream scoop with a release mechanism to drop the dough onto prepared baking sheets, about one inch apart. Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.
For the Cream Cheese Filling: Sift the confectioners' sugar into a medium bowl and set aside.
In the bowl of an electric mixer fitted with paddle attachment, beat the butter until it's completely smooth, with no visible lumps. Add the cream cheese and beat until combined.
Add the confectioners' sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure. (The filling can be made one day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.)
Assembling the Whoopie Pies: Turn half of the cooled cookies upside down (flat side facing up).
Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads 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 up before serving.
The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.

Notes: Pumpkin Whoopie Pies Recipe, A wooden surface with plates of pumpkin whoopie pies filled with whipped cream and pecans. Pumpkin pie is, hands down, the most iconic Thanksgiving dessert.

Pumpkin Whoopie Pies With Cream Cheese Filling Recipe

These pumpkin whoopie pies are made with pumpkin puree and pumpkin pie spice and sandwich a rich cream cheese filling.
Total time: 72 minutes
Yields: 26 servings
Number of ingredients: 14

Ingredients:

How to cook:

Gather the ingredients. Preheat oven to 350 F. Line baking sheets with parchment paper.
In a large bowl, mix together the brown sugar and vegetable oil.
Add the pumpkin puree, eggs, and vanilla extract and beat well.
In another large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix well.
Using a small ice cream scoop, drop the dough onto the prepared baking sheets. Bake at 350 F for 10 to 12 minutes until springy to the touch.
Remove from the baking sheets and cool completely on a wire rack.
In a large bowl, beat the butter, cream cheese, and vanilla until smooth.
Gradually add the powdered sugar until smooth and spreadable.
Spread the filling on half of the cookies and top with remaining cookies to form a sandwich. Refrigerate for at least 30 minutes before serving.
Enjoy! Store in an airtight container in the refrigerator for up to 3 days.

Notes: Pumpkin Whoopie Pies With Cream Cheese Filling Recipe, 2 cups brown sugar (packed) · 1 cup vegetable oil · 1 1/2 cups pure pumpkin puree · 2 eggs · 1 teaspoon pure vanilla extract · 3 cups all-purpose