Best Pumpkin Spice Whoopies Recipes

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

Ingredients

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

Ingredients

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

PUMPKIN SPICE LATTE WHOOPIE PIES

Pumpkin Spice Latte Whoopie Pies image

Provided by Food Network Kitchen

Categories dessert

Time 1h50m

Yield About 24 whoopie pies

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1 large egg, at room temperature
1 cup pure pumpkin puree
2 tablespoons milk
2 teaspoons instant coffee granules
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1/4 teaspoon salt
Orange, yellow and white nonpareils, for decorating

Steps:

Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; set aside. Whisk the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and beat in the pumpkin puree, scraping the bowl as needed. Beat in the flour mixture until just combined, 30 seconds to 1 minute.
Scoop mounds of batter (about 1 1/2 tablespoons each) about 2 inches apart on the prepared baking sheets; shape into rounds with damp fingers. (Or you can transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe into 1 1/2-inch rounds.) Bake, switching the pans halfway through, until the cookies are golden and the tops spring back when gently pressed, 14 to 16 minutes. Let cool 5 minutes on the pans, then carefully transfer to racks to cool completely. Repeat with the remaining batter.
Meanwhile, make the filling: Stir the milk and instant coffee in a small bowl until the coffee dissolves. Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on low speed until combined, then increase the mixer speed to medium high and beat until light and smooth, about 3 minutes. Reduce the mixer speed to medium low and beat in the milk mixture, scraping the bowl as needed, until smooth, about 1 minute. Refrigerate until slightly firm, about 20 minutes.
Gently sandwich the filling (about 1 tablespoon per sandwich) between the cookies. Roll the edges in sprinkles. If the filling is soft, refrigerate the whoopie pies about 30 minutes, then let sit at room temperature before serving.