Pumpkin Whoopie Pies
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies with Cream Cheese Filling
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies
Recipe from: The King Arthur Flour Cookie Companion by King Arthur
Flour
Although 99 percent of the whoopie pies you'll see at bake sales are
chocolate, there's no reason to stop there. A commercial whoopie pie
baker in northern Maine distributes all manner of luscious "pies"
(strawberry, lemon, vanilla) to convenience stores around Maine and New
Hampshire. Believe us, these big, fat cookies, oozing their creamy
filling, are comfort for the bruised psyche after a white-knuckle car
ride through New Hampshire's White Mountains on a snowy winter night!
Yield: 1 dozen (4-inch) whoopie pies
Baking temperature:
375 degrees F
Baking time:
10 to 12 minutes
Cookies:
1 1/2 cups (15-ounce can) pumpkin
2 large eggs
2 cups (16 ounces) brown sugar
1 cup (7 ounces) vegetable oil
2 tablespoons (1 1/2 ounces) molasses or dark corn syrup
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3 cups (12 3/4 ounces) unbleached all-purpose flour
FILLING:
1 tablespoon unflavored gelatin
2 tablespoons (1 ounce) cool water
1/2 cup (1 stick, 4 ounces) unsalted butter
1/2 cup (4 ounces) cream cheese (reduced fat [Neufchatel] or full fat)
2 1/4 cups (9 ounces) confectioners' sugar
2 tablespoons (7/s ounce) finely chopped crystallized ginger
Preheat the oven to 375 degrees F. Lightly grease (or line with
parchment) two large baking sheets.
TO MAKE THE COOKIES: In a large bowl, beat together the pumpkin, eggs,
brown sugar, oil, and molasses. Scrape down the bottom and sides of the
bowl, then beat in the salt, spices, baking powder, and baking soda.
Add the flour to the wet ingredients and beat for 1 minute, until the
mixture is well combined. Scrape the bottom and sides of the bowl, then
beat for a short time just to make sure everything is thoroughly mixed.
Use a muffin scoop, or a 1/4-cup measure, to drop the batter onto the
prepared baking sheets, 2 inches apart to allow for spreading.
Bake the cookies for 10 to 12 minutes, until they feel firm to the
touch; a slight indentation will remain when you press your finger in
the center. Remove the cookies from the oven and transfer to a rack to
cool while you prepare the filling.
TO MAKE THE FILLING: In a small heatproof bowl, combine the gelatin and
water and set aside for the gelatin to soften. In a large mixing bowl,
beat together the butter and cream cheese until fluffy. Heat the
gelatin and water very gently (in a larger bowl of hot water, or at low
power in the microwave), stirring to dissolve the gelatin. Set it
aside. Add half the confectioners' sugar to the butter/cream cheese
mixture,
beating well. Add the gelatin and mix to combine. Add the remaining
confectioners' sugar, mixing until blended, then stir in the ginger.
TO ASSEMBLE: Spread the flat side of half the cookies with the filling,
using 2 generous tablespoons of filling for each cookie. Top with the
remaining cookies. For best storage, wrap each pie individually in
plastic wrap.
Source: <http://www.recipelink.com/cookbooks/2005/0881506591_1.html>
Pumpkin Whoopie Pies
Make in waffle iron.
1 cup shortening
2 eggs 2 egg yolks (save whites)
1 cup sour milk
2 tsp. baking soda
1 tsp. baking powder
4 cup flour 16 oz. can Libby pumpkin (brown label - LIBBY'S Easy Pumpkin
Pie Mix)
1/2 tsp. salt
1 tsp. vanilla
Bake at 350 degrees on waffle iron or medium setting for 3 minutes.
Spray with Pam each time. Makes 24.
FILLING:
2 egg whites (not beaten)
2 tsp. vanilla
4 Tbsp. flour
2 Tbsp. 10X sugar
4 Tbsp. milk
1 1/2 cup Crisco
Beat together and add the rest of 10X sugar, use 1 box entirely of 10X
sugar.
Source: <http://www.cooks.com/rec/doc/0,1913,153170-242203,00.html>
Pumpkin Whoopie Pies with Cream Cheese Filling
Recipe from Sugartree Inn Warren, Vermont.
These little portable pumpkin pies are delicious. Be sure to buy plain
pumpkin, not pumpkin pie filling.
For the cookies:
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
8 tablespoons (1 stick) soft butter
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla
1/2 cup sour cream
3/4 cup canned pumpkin
3/4 cup coarsely chopped walnuts
For the filling:
6 tablespoons soft butter
4 ounces cream cheese at room temperature
1 teaspoon vanilla
2 cups confectioners' sugar
For the cookies: Position 2 racks in the middle and upper third of the
oven. Preheat the oven to 350 degrees. Line the bottoms of 3 baking
sheets with parchment paper and butter the paper.
Combine the flour, baking powder, baking soda, salt and cinnamon in a
medium bowl.
Put the butter and sugar in the large bowl of an electric mixer and
beat on medium speed for 1 minute until smooth. Add the eggs and
vanilla and beat for 30 seconds.
Decrease the speed to low and mix in the sour cream and pumpkin just
until combined. Add the flour mixture and blend just until it is
incorporated. Stir in the walnuts.
Drop 28 rounded tablespoons of batter 3 inches apart on the prepared
baking sheets. The batter is thick enough to hold its mound shape on
the sheets.
Bake 2 sheets of cookies for about 12 minutes, or until the tops are
firm to the touch and a toothpick inserted in the center of the cookies
comes out clean. Reverse the baking sheets after 7 minutes, front to
back and top to bottom, to ensure that the cookies bake evenly.
Immediately bake the third sheet of cookies. Cool the cookies for 5
minutes on the baking sheets. Use a wide metal spatula to loosen them
from the paper, then cool them thoroughly on the sheets.
Fill the cookies: Put the butter, cream cheese and vanilla in the large
bowl of an electric mixer and beat on medium-low speed for about 1
minute, until the mixture is smooth and thoroughly combined. Decrease
the speed to low and add the confectioners sugar in 2 additions. Beat
until it is incorporated and the frosting is smooth, about 1 minute.
Use a thin metal spatula to spread a slightly rounded tablespoon of
cream cheese filling over the flat bottoms of half the cooled cookies.
Press the flat bottoms of the remaining cookies on the cream cheese
frosting. Refrigerate until the frosting is firm, about 30 minutes.
Makes 14 3-inch filled cookies.
"125 Cookies to Bake, Nibble and Savor" by Elinor Klivans
Source: <http://www.post-gazette.com/food/20001012whoopie2b.asp>
Pumpkin Whoopie Pies
Recipes from Sugartree Inn Warren, Vermont.
Yield: 3 dozen
2 cups brown sugar
1 cup vegetable oil
1 1/2 cups canned pumpkin
2 eggs
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 1/2 Tbsp cinnamon
1/2 Tbsp ginger
1/2 Tbsp ground cloves
Filling:
1 egg white, beaten
2 Tbsp milk
1 tsp vanilla
2 cups confectioners' sugar
3/4 cup vegetable shortening
This recipe has its origins with the Amish. These cakelike goodies were
considered a special treat because they were made from left over
batter. One of life's nice surprises, caused the exclamation--Whoope
Pies!!
Preheat oven to 350. Beat sugar and oil until well blended. Add pumpkin
and eggs. In a separate bowl, combine remaining ingredients then add to
wet mixture. Mix well. Drop by heaping teaspoons onto a greased cookie
sheet. Bake 10-12 minutes. Cool, then make sandwich from 2 cookies
filled with the following.
Filling:
Combine egg, milk, vanilla, and confectioners' sugar. Beat well. Add
one more cup of confectioners' sugar and shortening. Beat until smooth
and spreadable.
Source: <http://www.lanierbb.com/recipes/data/ds261.html>
Pumpkin Whoopie Pies
by Rachel Keller
If you love pumpkin, you have to try these soft pumpkin cookies with
cream filling. This recipe comes from the heart of Amish country in
Lancaster County, Pennsylvania.
If you ever visit Amish country in Lancaster County, Pennsylvania, you
have to try some of the whoopie pies before you leave. Chocolate
Whoopie Pies are the most common, but these are just as delicious! Here
are two different variations of pumpkin whoopie pies:
Pumpkin Whoopie Pies #1
1/2 cup vegetable oil
1 cup sugar
2 cups brown sugar
2 egg yolks (save the egg whites for the filling)
1 teaspoon vanilla
4 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 cups canned pumpkin
Beat together oil and sugars. Add the egg and vanilla. Sift the dry
ingredients and add alternately with pumpkin. Drop onto a greased
baking sheet. Bake at 350 for about 10 minutes. After the cookies cool,
spread with the following filling:
2 egg whites
2 teaspoons vanilla
1/4 cup flour
3 tablespoons milk
2 tablespoons powdered sugar
1 cup shortening
2 1/2 cups powdered sugar
Beat the egg whites until stiff. Add the vanilla, flour, milk, 2 Tbsp.
powdered sugar and mix. Add the shortening and the rest of the powdered
sugar, beating until fluffy. Spread between the cookies.
Pumpkin Whoopie Pies
1 1/2 cups sugar
1 1/4 cup shortening
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 1/2 teaspoons cinnamon
4 eggs
2 cups pumpkin
Beat together the shortening and sugar. Mix in the egg. Sift the dry
ingredients and add alternately with pumpkin. Drop onto a greased
baking sheet. Bake at 375 for about 15 minutes. After the cookies cool,
spread them with the following filling and top with another cookie.
Filling
4 Tbsp flour
2 Tbsp vanilla
4 Tbsp milk
1 cup butter
2 cups powdered sugar
Mix the above very well, beating until fluffy. Spread on cooled
cookies.
Source:
<http://www.allhomemadecookies.com/recipes/filled/pumpkinwhoopiepies.htm>
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