Pumpkin Whoopie Pies with Caramel Pecan Filling requires roughly 1 hour and 25 minutes from start to finish. This recipe makes 18 servings with 302 calories, 2g of protein, and 14g of fat each. For 54 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 395 people have made this recipe and would make it again. It is brought to you by Laurens Latest. A mixture of nutmeg, granulated sugar, butter flavor vegetable shortening, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a not so awesome spoonacular score of 25%. If you like this recipe, take a look at these similar recipes: Pumpkin Whoopie Pies with Marshmallow Filling, Chocolate Whoopie Pies with Pumpkin Filling, and Pumpkin Whoopie Pies with Cream Cheese Filling.

Servings: 18

Preparation duration: 75 minutes

Cooking duration: 10 minutes

Ingredients:

Equipment:

Cooking instruction summary:

HEAT oven to 350F and line two light-colored baking sheets with parchment paper. Set aside.MIX Crisco shortening, sugar and brown sugar together until light and fluffy in the bowl of a stand mixer. Scrape the sides and mix again. Stir in eggs, 1 at a time, then add vanilla and pumpkin. Scrape sides again and stir to evenly incorporate ingredients.WHISK spices, salt, leavenings and flour together in a separate bowl. With the mixer on low, add in the dry ingredients slowly. Add in the sour cream and mix again. Scrape the sides and mix again briefly. Remove from mixer and mix for about 10 seconds by hand to ensure everything is mixed evenly.SCOOP batter onto prepared baking sheets using a 1 1/2 tablespoon cookie scoop and bake 10 minutes or until cake springs back when touched. Cool 10 minutes before removing from baking pan to cooling rack. I like to remove the entire sheet of parchment paper with the whoopie pies attached and place that on the cooling racks. Wait 1-2 hours before filling.Filling:WHIP Crisco shortening, butter, powdered sugar, marshmallow fluff, vanilla and caramel extract until light and fluffy. Fold in toasted pecans to frosting. Fill each whoopie pie with about 1 tablespoon of filling and spread to the edges. If desired, roll the edges in more chopped pecans. Serve.

Step by step:

1. HEAT oven to 350F and line two light-colored baking sheets with parchment paper. Set aside.MIX Crisco shortening, sugar and brown sugar together until light and fluffy in the bowl of a stand mixer. Scrape the sides and mix again. Stir in eggs, 1 at a time, then add vanilla and pumpkin. Scrape sides again and stir to evenly incorporate ingredients.WHISK spices, salt, leavenings and flour together in a separate bowl. With the mixer on low, add in the dry ingredients slowly.

2. Add in the sour cream and mix again. Scrape the sides and mix again briefly.

3. Remove from mixer and mix for about 10 seconds by hand to ensure everything is mixed evenly.SCOOP batter onto prepared baking sheets using a 1 1/2 tablespoon cookie scoop and bake 10 minutes or until cake springs back when touched. Cool 10 minutes before removing from baking pan to cooling rack. I like to remove the entire sheet of parchment paper with the whoopie pies attached and place that on the cooling racks. Wait 1-2 hours before filling.Filling:WHIP Crisco shortening, butter, powdered sugar, marshmallow fluff, vanilla and caramel extract until light and fluffy. Fold in toasted pecans to frosting. Fill each whoopie pie with about 1 tablespoon of filling and spread to the edges. If desired, roll the edges in more chopped pecans.

4. Serve.

Nutrition Information: