How To make Pumpkin Whoopie Pies
2 c Brown sugar
1 c Oil
1 1/2 c Pumpkin
2 Eggs
3 c Flour
1 ts Salt
1 ts Baking powder
1 ts Baking soda
1 ts Vanilla
1 1/2 tb Cinnamon
1/2 tb Ginger
1/2 tb Cloves, ground
*filling* 3 c Shortening
4 c Powdered sugar
1 tb Milk
4 Egg whites; beaten
4 tb Flour
2 tb Vanilla
and oil. Add pumpkin and eggs and mix well. Combine all remaining ingredients and mix into creamed mixture. Drop by large tablespoonsful onto greased baking sheet. Bake at 350 degrees for 10 - 12 minutes. To prepare filling combine all ingredients and mix well. Make whoopie pies by spreading filling on flat side of one cookie and making it sandwich with another cookie. Store in airtight container. -----
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Pumpkin Whoopie Pies
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Sandwiched with a cream cheese frosting, these pumpkin whoopie pies are the perfect fall snack! They're like a mini cake with the perfect frosting stuffed in the middle - you'll love them!
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THE PIES
- 2 cups brown sugar
- 1 cup vegetable oil
- 1 1/2 cups pumpkin
- 3 cups flour
- 2 eggs (at room temperature)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Cream together oil and sugar. Add pumpkin and eggs and mix together. Add dry ingredients and mix to incorporate.
Using a small ice cream (cookie) scoop drop onto a lined or greased baking sheet. I like small whoopie pies (they do expand in the oven) so I make mine about two tablespoons in size to bake.
Bake at 350 degrees for 10 to 12 minutes until the dough springs back when you lightly push it with your finger. Let cool completely before filling.
This recipe makes approximately 50 pies (25 whoopie pies once filled).
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THE FILLING
- 4 ounces cream cheese, room temperature
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 1 teaspoon vanilla
- 1 teaspoons maple extract (optional)
- 2 cups sifted powdered sugar
Cream the butter and cream cheese. Add flavorings and sugar mix until completely incorporated.
Use a spoon or small ice cream scoop to fill cooled whoopie pies with cream. Place a pie on top, sandwiching the pies.
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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The Recipe Everyone Needs to Try this Fall!
Pumpkin Whoopie Pies are Fall-inspired treats made with cakey, perfectly spiced pumpkin cookies sandwiched around a cream cheese based filling! Easy to make and so tasty!
Full Printable Recipes:
Ingredients
3/4 cup unsalted butter melted and cooled (165g)
3/4 cup light brown sugar firmly packed 150g
1/4 cup granulated sugar 50g
1 cup pumpkin puree 225g
2 large eggs lightly beaten (room temperature preferred)
1 ½ teaspoon vanilla extract
1 2/3 cups all-purpose flour 210g
1 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
FROSTING:
3 Tablespoons unsalted butter softened
6 oz cream cheese softened (170g)
3/4 teaspoon vanilla extract
⅛ heaping teaspoon salt
2-3 cups powdered sugar* 250g-375g
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Instructions
00:00 Introduction
00:22 Preheat oven to 375F (190C)
00:27 Stir together cooled melted butter and sugars. Add pumpkin, eggs, and vanilla and stir very well to combine.
01:27 Whisk together dry ingredients in a separate bowl. Gradually stir dry mixture into wet ingredients. Stir until completely combined and batter is smooth, but do not over-mix.
02:10 Drop batter by rounded tablespoon-sized scoops onto a parchment paper lined baking sheet. Bake for 9 minutes.
02:24 Allow to cool on baking sheet before filling with icing.
Icing
02:27 Using an electric mixer, cream together butter and cream cheese. Gradually add powdered sugar until completely combined and mixture is smooth and creamy.
02:36 Stir in vanilla extract and salt.
03:23 Pipe or spread onto the bottom of one cooled pumpkin cookie, then top with another cookie. Serve. Store leftovers in the refrigerator in an airtight container for up to one week.
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Pumpkin Whoopie Pies w/ Matt Lewis | Thanksgiving Recipes |Martha Stewart
Martha Stewart and baker Matt Lewis prepare pumpkin whoopie pies spiced with classic fall flavors.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Pumpkin Whoopie Pies⎢Matt Lewis ⎢Martha Stewart
How to Make Maple Pumpkin Whoopie Pies
Make this fall a delicious one with Maple Pumpkin Whoopie Pies. The soft, fluffy pumpkin cookies are made from scratch and filled with a generous swirl of maple buttercream frosting. Satisfy your sweet tooth on cool fall days with these easy, hand-held treats. #imperialsugar #whoopiepie #pumpkinrecipes
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Gluten-free Pumpkin Whoopie Pies: Delicious Fall Dessert Recipe
These gluten-free pumpkin whoopie pies are incredibly delicious. This yummy treat consists of two soft, cake-like cookies sandwiching a layer of cinnamon-spiced cream cheese filling. Printable recipe:
What are whoopie pies? A whoopie pie is a classic American dessert that consists of two soft, cake-like cookies sandwiched together with a creamy filling. Add pumpkin and autumn spices and you have a nostalgic dessert for fall gatherings.
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