Pumpkin Whoopie Pies

The recipe Pumpkin Whoopie Pies can be made in approximately 32 minutes. This side dish has 734 calories, 5g of protein, and 35g of fat per serving. This lacto ovo vegetarian recipe serves 6 and costs 95 cents per serving. This recipe from Averie Cooks has 6004 fans. A mixture of allspice, cinnamon, pumpkin puree, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is solid. Try Pumpkin Whoopie Pies, Pumpkin Whoopie Pies, and Whoopie Pumpkin Pies for similar recipes.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 12 minutes

 

Ingredients:

1/4 teaspoon allspice

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 large egg

1 1/2 cups all-purpose flour

1/4 teaspoon ground cloves

1 teaspoon ground ginger

1 cup light brown sugar, packed

2 tablespoons milk

2 cups powdered sugar, sifted and divided

1/2 teaspoon pumpkin pie spice

3/4 cup pumpkin puree

1/2 teaspoon salt, optional and to taste

1/2 cup unsalted butter, softened

1 1/2 teaspoons vanilla extract

1/2 cup canola or vegetable oil

Equipment:

baking paper

baking sheet

mixing bowl

whisk

oven

pastry bag

stand mixer

bowl

Cooking instruction summary:

For the Cookies - Preheat oven to 325°F and line two baking sheets with Silpat liners or parchment paper; set aside. In a large mixing bowl, combine first 11 ingredients, up to the salt, and whisk until smooth. Add the remaining ingredients, and mix until just combined; don’t overmix. Batter will be soft and runny. Using a one-quarter cup measure, scoop the batter onto prepared baking sheets, six round mounds of batter per sheet; this may also be done with a pastry bag if preferred. Bake for about 12 to 14 minutes, or until tops have set. Cookies will be very soft and may look underdone, but firm up as they cool. Allow cookies to cool on baking sheets for at least 10 minutes before moving them to rack to finish cooling. Allow cookies to cool completely before filling and sandwiching them together. While they cool, make the filling. For the Buttercream Filling - To the bowl of a stand mixer fitted with a whisk attachment, combine the milk, vanilla extract, and 1 cup of the powdered sugar, then mix on high speed until the mixture is creamy and light. Add butter and remaining cup of sugar, and whip on high speed until very light, about 8 to 10 minutes. Apply a generous dollop of frosting to 6 of the cookies. Sandwich them together with the remaining unfrosted 6 cookies, creating 6 whoopie pies. Whoopie pies are best fresh, but extras may be stored airtight in the refrigerator (due to the buttercream) for about 3 days. If you prefer to keep them at room temperature, the frosting may be made with 1/4 cup vegetable shortening instead of butter.

 

Step by step:


1. For the Cookies - Preheat oven to 325°F and line two baking sheets with Silpat liners or parchment paper; set aside. In a large mixing bowl, combine first 11 ingredients, up to the salt, and whisk until smooth.

2. Add the remaining ingredients, and mix until just combined; don’t overmix. Batter will be soft and runny. Using a one-quarter cup measure, scoop the batter onto prepared baking sheets, six round mounds of batter per sheet; this may also be done with a pastry bag if preferred.

3. Bake for about 12 to 14 minutes, or until tops have set. Cookies will be very soft and may look underdone, but firm up as they cool. Allow cookies to cool on baking sheets for at least 10 minutes before moving them to rack to finish cooling. Allow cookies to cool completely before filling and sandwiching them together. While they cool, make the filling. For the Buttercream Filling - To the bowl of a stand mixer fitted with a whisk attachment, combine the milk, vanilla extract, and 1 cup of the powdered sugar, then mix on high speed until the mixture is creamy and light.

4. Add butter and remaining cup of sugar, and whip on high speed until very light, about 8 to 10 minutes. Apply a generous dollop of frosting to 6 of the cookies. Sandwich them together with the remaining unfrosted 6 cookies, creating 6 whoopie pies. Whoopie pies are best fresh, but extras may be stored airtight in the refrigerator (due to the buttercream) for about 3 days. If you prefer to keep them at room temperature, the frosting may be made with 1/4 cup vegetable shortening instead of butter.


Nutrition Information:

Quickview
732k Calories
5g Protein
34g Total Fat
103g Carbs
4% Health Score
Limit These
Calories
732k
37%

Fat
34g
54%

  Saturated Fat
25g
156%

Carbohydrates
103g
35%

  Sugar
76g
85%

Cholesterol
72mg
24%

Sodium
315mg
14%

Alcohol
0.34g
2%

Get Enough Of These
Protein
5g
10%

Vitamin A
5294IU
106%

Manganese
0.54mg
27%

Selenium
14µg
21%

Vitamin B1
0.26mg
17%

Folate
66µg
17%

Iron
2mg
14%

Vitamin B2
0.23mg
14%

Vitamin K
11µg
11%

Vitamin E
1mg
11%

Vitamin B3
2mg
10%

Phosphorus
95mg
10%

Fiber
2g
8%

Calcium
78mg
8%

Potassium
212mg
6%

Copper
0.11mg
6%

Magnesium
20mg
5%

Vitamin B5
0.48mg
5%

Vitamin D
0.52µg
3%

Vitamin B6
0.07mg
3%

Zinc
0.46mg
3%

Vitamin B12
0.13µg
2%

Vitamin C
1mg
2%

covered percent of daily need
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Related Videos:

Dessert Recipes - How to Make Pumpkin Whoopie Pies

 

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