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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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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