Best Whoopie Pumpkin Pies Recipes

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 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 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

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.

PUMPKIN CHOCOLATE CHIP WHOOPIE PIES RECIPE BY TASTY

Steps:

• Mix the brown sugar and oil.
• Add eggs and pumpkin, and mix.
• Add flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and mix.
• Stir in chocolate chips and scoop (or pipe) 2 tbsp at a time onto a baking sheet.
• Beat the cream cheese and butter until smooth.
• Mix in powdered sugar and vanilla extract.
• Spread onto half of the cooled cookies, and top with the rest of the cookies.
• Enjoy!

PUMPKIN PECAN WHOOPIE PIES

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened., Drop by 2 tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° for 8-10 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 about 3 tablespoons filling on each bottom of half the cookies; cover with remaining cookies. Store in the refrigerator. If desired, roll the filled pies in pecans or chocolate chips and sprinkle with additional cinnamon.

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!

PUMPKIN-CHOCOLATE WHOOPIE PIES

Steps:

• Make the cookies: Preheat oven to 350 degrees. Line 2 large baking sheets with parchment or a nonstick baking mat.
• Whisk together flour, baking powder, baking soda, salt, and spices in a bowl. In another bowl, whisk together sugar and oil until well combined. Add pumpkin puree, and whisk until combined. Whisk in eggs and vanilla. Add flour mixture to pumpkin mixture; whisk until fully incorporated.
• Drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Smooth tops with a wet fingertip. Bake, rotating sheets halfway through, until cookies just start to crack on top and a cake tester comes out clean, about 15 minutes. Transfer sheets to wire racks, and let cookies cool completely.
• Make the filling: With an electric mixer on medium-high, beat butter, cream, cocoa, and confectioners' sugar until pale and fluffy, 2 to 3 minutes.
• Spread filling (about 1 scant tablespoon) on flat side of half the cookies; sandwich with remaining cookies, pressing to adhere. (Whoopie pies are best eaten the same day but can be refrigerated in airtight containers overnight.)

PUMPKIN PIE WHOOPIE PIES

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened. , Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool., In a small bowl, beat the filling ingredients until smooth. Spread over the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator.

WHOOPIE PUMPKIN PIES

Steps:

• Make the cookies: Line 3 baking sheets with parchment paper (or use 2 baking sheets and bake the cookies in batches). Preheat the oven to 400 degrees F. Using a stand mixer, beat the butter and granulated sugar until light and fluffy. Beat in the egg, then the buttermilk and vanilla. Whisk the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Drop 8 scoops of batter, about 2 tablespoons each, onto each prepared baking sheet, spacing them 3 inches apart. Bake until the edges are set but the cookies are still soft, about 8 minutes. Remove from the oven and let the cookies cool 2 minutes on the baking sheets, then transfer to racks and let cool completely.
• Make the filling: Beat the cream cheese and butter in a small bowl with a mixer until smooth. Slowly beat in the confectioners' sugar until smooth. Add the pumpkin, cinnamon and salt and beat until smooth.
• To assemble the whoopie pies, spread a heaping tablespoonful of filling on the flat side of a cookie and sandwich with another cookie. Repeat with the remaining cookies.

MINI PUMPKIN WHOOPIE PIES

Steps:

• Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
• Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
• Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
• Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter, and confectioners' sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
• Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.

PUMPKIN WHOOPIE PIES

Steps:

• Prep the cookies first. Preheat your oven to 350°.
• 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 put 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. (You may need to trade to a spatula here unless you have a large, sturdy whisk.).
• Sprinkle the flour mixture into the pumpkin mixture a half-cup at a time and whisk until completely combined. Do this until all flour is added and combined.
• Use a small ice cream scoop or a large spoon to drop heaping tablespoons of the dough onto prepared baking sheets, about one inch apart.
• Bake for 10 to 15 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 (or move them to a wire rack to reuse the sheet) while you make the filling.
• To make the filling, sift the confectioners' sugar into a medium bowl and set aside.
• In another bowl, beat the butter with an electric mixer 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. Don't overmix the filling or it will lose its structure.
• To assemble the cookies, turn one cooled cookies upside down so the 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 this until you use all your cookies.
• Chill the whoopie pies in the refrigerator for about 30 minutes to firm up before serving. They will keep for a couple days in the refrigerator if you don't eat them in one sitting.

PUMPKIN CHIP WHOOPIE PIES

Steps:

• Preheat oven to 375.
• mix well pumpkin, oil, sugar, vanilla, cinnamon, and nutmeg.
• Blend in: flour, powder, soda, salt then add the cocolate chips.
• Batter will be thick.
• I usalluy use a mixer for this recipe.
• grease cookie sheets, shape batter into a perfect flat circle (note: cookies will rise).
• makes 20 large cookies, bake at 375 for 15-18 minutes.
• cool and fill.
• Filling:.
• Cream together margarine, crisco, fluff, 2 cups confect.
• Sugar.
• Beat in salt dissolved in water, and vanilla.
• Gradually beat in remaidning confect sugar till peaks are formed.

VEGAN PUMPKIN WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees.
• Start with the cakes. Combine flour, baking powder, baking soda and spices in large mixing bowl. In a seperate bowl, cream together sugar, oil, egg replacers, pumpkin and vanilla. Add wet ingredients to the dry ingredients and mix together.
• Drop by rounded tablespoons onto greased cookie sheets and bake for 14 to 16 minutes or until the center of the cookies springs back when lightly pressed. Cool thoroughly on wire racks or towels before spreading with filling.
• While the cakes are baking you can make the cream cheese filling. In a medium bowl, cream together vegan cream cheese and vegan butter. Mix in powdered sugar one half cup at a time until thoroughly blended.
• To assemble, spread a sizeable dollop of filling on the bottom of one thoroughly cooled cake, make a "sandwich" with a second cake.

AMISH PUMPKIN WHOOPIE PIES

Steps:

• 1. Mix flour, spices, baking powder and baking soda.
• 2. In a separate bowl, beat together pumpkin, egg yolks, brown sugar, oil and vanilla. Gradually add dry ingredients, beating well.
• 3. Drop by tablespoonful onto lightly greased or parchment lined baking sheet.
• 4. Bake at 350 degrees F. for 12 to 15 minutes, do not overbake.
• 5. Let cool one minute on cookie sheet, then remove to wire cooling rack.
• 6. For Filling: Beat 1/2 cup butter, 8-oz. soft cream cheese, and 1 teaspoon vanilla.
• 7. Gradually add in one pound of confectioners' sugar and beat until creamy.
• 8. Spread cream cheese filling generously between 2 cookies.

PUMPKIN WHOOPIE PIES

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.

PUMPKIN WHOOPIE PIES

Steps:

• 1. Preheat oven to 375. Spray cookie sheets with cooking spray or line with parchment paper.
• 2. In a large bowl, beat cookie ingredients on medium until smooth.
• 3. Using ice cream scoop (2 tablespoon size), drop batter two inches apart on sheet.
• 4. Using damp hand, gently smooth out dough.
• 5. Bake 12 to 15 minutes or until set. Cool 5 minutes.
• 6. Remove from sheet to cooling racks. Cool completely; about 15 minutes.
• 7. Make filling. Sift sugar into bowl and set aside.
• 8. In a second bowl, beat butter until completely smooth (no lumps remaining).
• 9. Then add cream cheese and vanilla. Beat again.
• 10. Slowly add powdered sugar until well combined and smooth.
• 11. Do not overbeat or it will lose structure. (Filling can be made a day ahead and stored in the fridge tightly covered. Let filling soften at room temperature before using.)
• 12. For each pie spread about 1 generous tablespoon of filling on bottom of one cooled cookie.
• 13. Top with a second cookie, bottom side down. Gently press cookies together until filling spreads out to the edge of the pie.
• 14. Put pies in fridge for about 30 minutes to firm up before serving.

DELICIOUS PUMPKIN WHOOPIE PIES

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.

PUMPKIN WHOOPIE PIES

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.

PUMPKIN WHOOPIE PIES (GOBBS)

Steps:

• Cake:.
• Preheat oven to 375f.
• Combine flour,baking powder, baking soda, cinnamon, nutmeg & salt & set aside.
• Beat eggs on medium speed & slowly add sugar until combined & slightly thickened.
• Add pumpkin & beat to combine thoroughly.
• Add dry ingredients to pumpkin mixture & mix gently until just combined (no longer).
• Place parchment paper on baking sheet & dollop heaped tablespoons of mix about 2 1/2 inches round onto tray (about 10-12 per tray).
• Bake for 13-15 minutes until cakes spring back when touched.
• Remove cakes & paper from tray to cool.
• When cooled completely, dust with powdered sugar using sieve & turn half of the cakes over to have the flat side up.
• Filling:
• Combine cream cheese, butter, vanilla, powdered sugar & beat on medium high speed until combined.
• Put mix into piping bag or zip lock bag with one bottom corner snipped off & squeeze about 3 tablespoons of filling onto the flat side of half the cakes.
• Top with the dry half of the cakes & push gently to fill out your pies.
• Keep chilled in air tight container.