Pumpkin Whoopie Pies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pumpkin Whoopie Pies. Pumpkin Whoopie Pies take two round, domed shaped pumpkin flavored cookies and sandwiches them together with a soft and creamy vanilla filling.
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How to Make Pumpkin Whoopie Pies | Dessert Recipes | Allrecipes.com
Get the recipe for Pumpkin Whoopie Pies:
Watch how to bake a batch of pumpkin cookies and then turn them into Pumpkin Whoopie Pies. It's easy and delicious! We sandwich two cookies with a creamy filling and our dessert is ready.
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Easy Pumpkin Whoopie Pies With Grandma!
Pumpkin whoopie pies are a delicious fall treat made with pumpkin puree, spices, and cream cheese filling sandwiched between two soft cookies. In todays video, Grandma makes this delicious dessert and you will want to watch to see how you can make it yourself!
⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️
Find the recipe here:
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
2 cups packed brown sugar
1 cup canola oil
1 15-ounce can pumpkin puree (1 3/4 cups)
2 eggs
1 teaspoon vanilla
2/3 cup powdered sugar
2 tablespoons heavy whipping cream
2/3 cup butter
Instructions:
1. Preheat oven to 350°F. Line cookie sheets with parchment paper. In a medium bowl stir together the first six ingredients (through cinnamon).
2. Beat brown sugar and oil in a large bowl with a mixer on medium until combined. Add pumpkin, eggs, and vanilla; beat until combined. Gradually add flour mixture while beating until well combined.
3. Drop dough by tablespoons 1 inch apart onto prepared cookie sheets. Bake about 12 minutes or until puffed and tops spring back when lightly touched. Cool on cookie sheets 2 minutes. Remove and cool completely on a wire rack.
4. Spread about 1 Tbsp. Vanilla Bean Buttercream on flat sides of half of the cookies. Top with flat sides of remaining cookies. If you like, dust cookies with powdered sugar before serving.
Vanilla Bean Buttercream
Beat 2/3 cup softened butter in a large bowl with a mixer on medium until creamy, 1 to 2 minutes. Beat in 2/3 cup powdered sugar. Add 2 Tbsp. heavy cream, 2 tsp. vanilla bean paste, and pinch salt; beat on low until combined. Gradually beat in 2 additional cups powdered sugar just until combined. Beat on medium 5 minutes or until fluffy, scraping bowl occasionally. Add 1 Tbsp. heavy cream; beat on high 1 minute more.
To Store: Layer whoopie pies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 3 days or freeze up to 3 months.
Stop in at Independence Gallery when you are in the area of Rocky Mountain Park in Colorado and view Grandma's Pat's photography. It's one of the finest gallery in Loveland, Colorado, and showcases her work along with 35 other artists!
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Super Easy Pumpkin Amish Style Whoopie Pies from my friends the Millers ~ Fall Recipes
Super Easy Pumpkin Amish Style Whoopie Pies from my friends the Millers ~ Fall Recipes
In today's video I am sharing an easy recipe that a friend and viewer of mine sent me. She was raised in the Amish/Mennonite community and made these whoopie pies often. Here is the link:
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How To Make Pumpkin Whoopie Pies | Our Go-To Fall Dessert | Hey Y'all
Join Southern Living test kitchen pro, Ivy Odom, as she makes a tasty confection consisting of two soft pumpkin cookies that are bonded together by velvety and rich cream cheese frosting. Pumpkin Whoopie Pies are going to be your go-to fall dessert.
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Pumpkin Whoopie Pies!
Best Pumpkin Whoopie Pies: Pumpkin pie with a nostalgic and fun twist! Whoopie!!
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 pumpkin puree
1 teaspoon vanilla extract
Cream Cheese Filling:
4 ounces cream cheese, at room temperature 6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
Directions:
For Cookies
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 butter and 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 vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring spoons on prepared baking sheets. (A total of 72 cookies are needed for the recipe)
Ba 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.
For Cream Cheese Filling
Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Spread a heaping spoon of filling on flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filing. Store in covered container in refrigerator.