Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Add comma separated list of ingredients to include in recipe. The texture is almost cake-like and they just melt in your mouth. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; … Mix in powdered sugar and vanilla extract. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. F. Line two baking sheets with parchment paper. Beat sugars, oil, and pumpkin with an electric mixer on medium speed until well combined, about 1 minute. Pumpkin Whoopie Pies - Homemade Amish pumpkin whoopie pies with buttercream filling. I bake all the time. Similar to a classic whoopie pie, but made with sugar, pumpkin spice, and pumpkin puree—it certainly packs in the flavor of the season. The cream cheese frosting in between these pumpkin cookies is delicious. My first batch appeared to be done but then the cookies fell and I realized they were underdone. You won't be disappointed. For larger pumpkin whoopie pies, like the ones I made here, I recommend using a 3 1/2 tablespoon-size cookie scoop. Cookies: Beat pumpkin and butter with an electric mixer until smooth. I used a 2 tbsp. Your daily values may be higher or lower depending on your calorie needs. Nothing heralds the beginning of fall like the smell of pumpkin treats baking in the oven. Whisk together flour, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl; set aside. I have made these whoopie pies close to a dozen times since I found the recipe and they always turn out excellent. Everyone loves them because they are not overly sweet but are super moist. Directions. NET WT 15 oz (425 g) INGREDIENTS. What is a whoopie pie? These pumpkin whoopie pies start with two incredibly soft and tender pumpkin cookies. But I still prefer the creamy white filling. To be honest, when pumpkin … They are incredibly moist and packed with pumpkin flavor. Libby's. Pumpkin Whoopie Pies – make ’em mini! Very yummy. These are absolutely DELICIOUS. If it is too warm, refrigerate a little (15 minutes) before assembling whoopie pies. PUMPKIN WHOOPIE PIES. https://www.amishvillage.com/blog/recipe-pumpkin-whoopie-pies https://www.tasteofhome.com/collection/best-ever-whoopie-pie-recipes Add flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and mix. OMG!! You saved Pumpkin Whoopie Pies to your. Stir in chocolate chips and scoop (or pipe) 2 tbsp at a time onto a baking sheet. Add eggs, 1 at a time, beating well after each addition. Percent Daily Values are based on a 2,000 calorie diet. Mix well. This tasty confection consists of two soft pumpkin cookies that are bonded together by velvety and rich cream cheese frosting. Stir in vanilla and cinnamon. Learn how to season this Southern kitchen staple in five easy steps. Amount is based on available nutrient data. I do prefer cream cheese filling with pumpkin, so I used the cream cheese II recipe from this site. this link is to an external site that may or may not meet accessibility guidelines. Store in the refrigerator up to 4 days. Fall and pumpkins go hand and hand. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling. Add comma separated list of ingredients to exclude from recipe. Information is not currently available for this nutrient. Fluffy cream cheese filling sandwiched between two moist pumpkin cookies make these Mini Pumpkin Whoopie Pies the perfect hand-held snack you just won't be able to resist! Beat in eggs one at time, beating well after each addition; stir in vanilla. Print Recipe Pin Recipe Rate this Recipe. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. With the icing make sure to beat your egg white at a high setting for about 10 minutes. Transfer mixture to a large piping bag or zip-top plastic bag fitted with a medium round tip. In a separate bowl, whisk the brown sugar and oil together until combined. This tasty confection consists of two soft pumpkin … Pipe batter in 2-inch circles 2 inches apart on 2 parchment-lined baking sheets. Cook Time 11 mins. Pumpkin Whoopie Pies With Cream Cheese Filling. Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute. Make sure to bake at least 12 minutes. MAKE THIS RECIPE. Let cool on baking sheets 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. I used Libby’s canned pumpkin, cooked the pies until a toothpick came out clean and had no issues with stickiness. I added some lemon extract to the cream cheese frosting recipe and they were heavenly Give it a try. And if you only make one pumpkin dessert this season, make sure it’s these Pumpkin Whoopie Pies!. Mix in the pumpkin and eggs, beating well. Southern Living is part of the Meredith Home Group. I highly recommend using Libby’s pureed pumpkin… Pumpkin Whoopie Pies. KEY INGREDIENTS. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Beat until light and fluffy. The best part about this recipe is you can eat more than one because they are not icky sweet. Pumpkin Whoopie Pies full of pumpkin spice and a smooth cream filling are the perfect Fall treat that are great for any occasion. Can't keep my hands off these! To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. These cookies are excellent! These were amazing! A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better. Congrats! Whoopie pies … Amount is based on available nutrient data. When trying a new recipe I always do a trial run with only a few cookies to see how long to bake space apart on the cookie sheet etc. The whoopie pie recipe is believed to have originated in the Pennsylvania Dutch Country by the amish where the women made them for their families. Edited 10/24/16 This post has been updated as of this date. Butter has great flavor and oil stays soft at room temperature. Gradually beat in flour mixture on low speed until just combined. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. They tasted too doughy. mini ice cream scoop so they'd be the same size, and I had no problems with them keeping a funky shape while baking. ‘Tis the season to ditch your all-white palette in favor of something a little bolder and brighter. I do not care that much for pumpkin but I made them for DH and Kids--me as well as them LOVED these pies. Beat the cream cheese and butter until smooth. Cream shortening and brown sugar until light and fluffy, 5-7 minutes. It’s no secret that Southerners are enthusiastic about all things pumpkin-related. Maybe that's why the recipe was off. If you beat your egg white until stiff peaks form the frosting is even fluffier. After the cookies come out of the oven and cool down, you sandwich some creamy, sweet cream cheese frosting between two cookies and you have a whoopie pie. Lots of pumpkin flavor, and the whoopie pie part wasn’t too sweet. Top frosting with another cookie to create whoopie pies. The rest of them came out perfectly. Nutrient information is not available for all ingredients. This was really pretty good. Preheat oven to 350°F. With pumpkin in mind, we’ve created the ultimate fall treat: Pumpkin Whoopie Pies. These moist soft sandwich cookies are perfect the perfect fall treat for bake sales, bonfires and pumpkin picking. © Copyright 2020 Meredith Corporation. I made them for a FBLA fundraiser for my son, and they were the first thing to sell out. Not before hubby kept some for himself. They are so good that you can’t help but to scream “Whoopie!” after eating this special pumpkin dessert. The cookie scoop I used is size #16 from Solula. I’m not sure if it’s the thought of cooler weather, all things pumpkin and of course pumpkin spice or just the thought of all of those things bundled together. Today, I’m indulging in my favorite fall treat – Pumpkin Whoopie Pies and I’m here to share the recipe with you. The first batch of cookies flattened too much, but after the batter had sat for about 10 minutes, it thickened nicely and the cookies were perfect. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. One problem I had with the pumpkin part though was it ended up very sticky so I couldn't wrap them and eating them left chunks on the fingers. This seasonal spinoff on classic chocolate whoopie pies is one I look forward to making every year. Pumpkin Whoopie Pies are soft, cake-like, and packed with great pumpkin flavor. It is true that they turn out pretty much how they are put onto the cookie sheet so using a piping bag (or a ziploc bag with the corner cut off) will result in a smoother cookie top. Preheat oven to 350 degrees F (175 degrees C). Whoopie pies, also known as Gobs, are made of little round cakes or cake-like cookies that are sandwiched together with a fluffy filling usually made of frosting. The whoopie pie cookies are the same but I've updated the filling recipe. Mine were done at 10 minutes. 425 calories; protein 3.4g 7% DV; carbohydrates 55.8g 18% DV; fat 21.7g 33% DV; cholesterol 20.8mg 7% DV; sodium 294.9mg 12% DV. With pumpkin in mind, we’ve created the ultimate fall treat: Pumpkin Whoopie Pies. 100% PURE PUMPKIN. Make the whoopie pies:Spread a heaping tablespoon of filling on the flat side of half the cookies. The filling can be lose. Eat this sweet day or night, we won’t judge! How to make the best Pumpkin Whoopie Pies from scratch: Use a combination of butter and oil in the batter. The trendy haircuts you’ll be seeing everywhere next year. This seasonal cookie transforms pumpkin spice into a highly prized grab-and-go treat that’s perfect to serve at holiday gatherings. You are going to adore this recipe. Gradually beat in powdered sugar on low speed until smooth, about 1 minute. this link is to an external site that may or may not meet accessibility guidelines. Only changes were to add 1/2 apple sauce to replac 1/2 oil add 2tsp xtra cinnamon and 1tsp xtra vanilla in filling and sprinkled w/powdered sugar---DELICIOUS!!!! Add eggs and pumpkin, and mix. I made these Pumpkin Whoopie Pies the other day. Percent Daily Values are based on a 2,000 calorie diet. Using a … Similar to a classic whoopie pie, but made with sugar, pumpkin spice, and pumpkin puree—it certainly packs in the flavor of the season. Pumpkin Whoopie Pies. Even the pumpkin haters at my house had to concede that these were “pretty good.” If you’ve ever had one of those pretty pumpkin … “ Whoopie! ” after eating this special pumpkin dessert this season, make sure it’s these pumpkin Whoopie with... Icing took about 15 minutes to make and i realized they were underdone 1/2 diameter. Home Group and brown sugar until light and fluffy, 5-7 minutes the texture is almost cake-like and they the... Or zip-top plastic bag fitted with a medium round tip these moist soft sandwich cookies are the same but 've! Pumpkin cookie that can be eaten single or filled with Whoopie pie cookies not. Even fluffier here to share the recipe and they were the first thing to sell out and. 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