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ISO: Pumpkin Whoopie Pie Recipe

Last post Sep 27, 2009 8:59 AM by carol1229 . 4 replies.

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mommyofmany
Joined: Feb 2009

Posts: 13
Posted: Sep 27, 2009 8:40 AM in Recipes

Post # 1

ISO: Pumpkin Whoopie Pie Recipe

Me again! Thank you all for the banana recipes and advice. I will be heeding them all! Now I'm in search of pumpkin whoopie pie recipe with filling. Any advice?? Is there a BANANA whoopie pie recipe out there also??

Chrissy

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Alliea
Joined: Jul 2006

Posts: 20,023
Reply Posted: Sep 27, 2009 8:44 AM in Recipes

Post # 2

Re: ISO: Pumpkin Whoopie Pie Recipe

Here is a Hole in One! - Credit to Joseph Erdos

Pumpkin-Banana Mini Whoopie Pies with Cream Cheese Filling
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Cookie-making season is right now. Everywhere you turn: television, magazines, newspapers, blogs, etc., there are recipes for cookies everywhere. But what is a cookie? Merriam-Webster's dictionary defines cookie as a small flat or slightly raised cake. If that is so, than many cookie recipes I know would not fit that definition. But I think a cookie can really be any compact and transportable confection. So, here is a scrumptious take on the cookie: whoopie pies. Originating from New England and Pennsylvania, a whoopie pie is a sandwich of two cake-like cookies with filling in the middle—not unlike the Little Debbie snacks that you get at convenience stores.

I've adapted a recipe from Baked by Matt Lewis and Renato Poliafito of Baked bakery in Red Hook, Brooklyn, to make this scaled-down version. With a half can of pumpkin purée left over from Thanksgiving and some very ripe bananas, I thought a pumpkin-banana combination would work especially well for whoopie pies. The result was a supremely moist cake that has the flavor of gingerbread. This version is perfect for sharing at any holiday celebration since each whoopie pie is a little more than bite size.

Pumpkin-Banana Mini Whoopie Pies

1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 cup packed dark-brown sugar
1/2 teaspoon salt
1 large egg
1/2 cup canola oil
1 cup pumpkin purée
1/2 cup mashed ripe banana (about 1 large)
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line baking sheets with oven-safe parchment paper or Silpats.

In a medium bowl, sift together the dry ingredients: flour, baking soda, baking powder, and all the spices.

In a large bowl, using a handheld mixer, beat together the sugar, salt, egg, oil, pumpkin, banana, and vanilla until well combined. With the mixer on low speed, add the dry ingredients a little at a time, scraping down the sides of the bowl now and then, until the mixture is smooth.

Use a small releasable ice cream scoop to drop rounded spoons of the batter evenly onto the baking sheets. Bake until pies are set, about 12 minutes. Cool completely in the pan. Yield: 40 mini pie halves.

Cream Cheese Filling

4 tablespoons (1/2 stick) unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups confectioners sugar

In a large bowl, using a handheld mixer, beat together the butter, cream cheese, and vanilla until well combined. With the mixer on low speed, add the confectioners sugar a little at a time. Mix until incorporated. Increase the speed, continuing to mix until light and fluffy. Yield: enough frosting for 20 mini pies.

http://www.gastronomersguide.com/2008/12/pumpkin-banana-mini-whoopie-pies-with.html

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~Susan

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Alliea
Joined: Jul 2006

Posts: 20,023
Reply Posted: Sep 27, 2009 8:55 AM in Recipes

Post # 3

Re: ISO: Pumpkin Whoopie Pie Recipe

http://jamiescupcakes.blogspot.com/2008/09/mini-banana-whoopie-pies.html

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~Susan

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Alliea
Joined: Jul 2006

Posts: 20,023
Reply Posted: Sep 27, 2009 8:56 AM in Recipes

Post # 4

Re: ISO: Pumpkin Whoopie Pie Recipe

This delicious recipe for pumpkin whoopie pies is from Matt Lewis of Baked bakery.

Photo credit: "Baked: New Frontiers in Baking" (Stewart, Tabori & Chang, coauthored with Renato Poliafito, October 2008)

Ingredients

Makes 12 whoopie pies

FOR THE PUMPKIN WHOOPIE COOKIES
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract
FOR THE CREAM-CHEESE FILLING
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract

Directions

Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

From The Martha Stewart Show, October 2008 document.write('');

Contributors' Comments Add Comment

Cilla

12/09/08 at 5:13 p.m. ET

This is a great, and easy recipe to make. The whoopie pies not only smell great they taste even better. It was a huge hit on my Thanksgiving day table.

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~Susan

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carol1229
Joined: May 2007

Posts: 6,574
Reply Posted: Sep 27, 2009 8:59 AM in Recipes

Post # 5

Re: ISO: Pumpkin Whoopie Pie Recipe

Here are some I've collected....hope they help!

Carol

From culinary in the desert blog...

MINI BANANA WHOOPIE PIES (Adapted from Martha Stewart)

BATTER:
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. mashed ripe banana
1/2 c. sour cream
8 Tbsp. unsalted butter, softened
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 large egg
1/2 tsp. vanilla

FILLING:
16 oz. cream cheese, softened
1 c. confectioners' sugar
1/2 tsp. vanilla

To prepare the batter:

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, baking powder, baking soda and salt.

In a small bowl, stir together banana and sour cream.

In a large mixing bowl, beat together butter and sugars until light and creamy. Add egg and beat until combined. Mix in vanilla. Alternately mix flour and banana mixture into the creamed butter, beginning and ending with flour mixture, mixing just until combined. Scoop the batter into a pastry bag fitted with a 1/4" round tip.

Pipe batter into 1 1/4" rounds onto parchment-lined baking sheets. Place into the oven and bake until the edges are a light golden, about 10 to 12 minutes. Remove and transfer sheet of parchment to a wire rack and allow the soft cakes to cool completely.

To prepare the filling:

In a large mixing bowl, beat cream cheese until smooth. Add confectioners' sugar and vanilla, mixing until smooth and creamy. On the flat side of half the cakes, spoon about one tablespoon worth of the filling on top. Top with the unfilled halves to form a sandwich. Lightly dust with confectioners' sugar before serving.

Makes about 36 whoopie pies.

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BANANA WHOOPIE PIES

(Source: King Arthur Flour)
"Moist and tender, flecked with chocolate chips and packed with whole grains and bananas, these whoopie pies are a treat you can feel good about giving to your kids."

COOKIES:
1/2 c. (1 stick) unsalted butter, softened
1/2 c. brown sugar
1/4 c. granulated sugar
1/2 tsp. salt
1 tsp. vanilla extract
1 1/2 c. (3 medium to large) mashed bananas
2 large eggs
2 c. King Arthur Whole Wheat Flour, white whole wheat or traditional
1 teaspoon baking soda
1 1/2 c. chocolate chips
3/4 c. chopped walnuts

FILLING:
1/2 c. cream cheese, at room temperature
3 c. confectioners' sugar
1 tsp. vanilla extract
1-2 Tbsp. milk, as needed
3/4 c. chopped walnuts (optional)

Preheat the oven to 350 degrees. Lightly grease 2 baking sheets, or line with parchment paper.

For the cookies: In a large bowl, cream together the butter, sugars, and salt until light and fluffy. Add the vanilla, and then the bananas.
The mixture will look curdled; that's OK. Beat in the eggs, one at a time.
Whisk together the flour and baking soda; add to the banana mixture, mixing until evenly combined. Scrape the bottom and sides of the bowl, then mix for 1 minute more. Stir in the chips and walnuts.

Scoop the dough by the quarter cup for large cookies, and by the tablespoon for small cookies. Allow plenty of space between them.

Bake for 12-14 minutes, until the tops spring back when lightly touched with your finger, and the edges are a very light golden brown. Remove from the oven and cool on the baking sheet for 10 minutes before transferring the cookies to a rack to finish cooling completely before filling.

For the filling: Beat together the cream cheese, confectioners' sugar, and vanilla until smooth. Add just enough milk to make the mixture a spreadable consistency. Stir in the walnuts.

To assemble: Spread the bottom of one of the cookies with 2 tablespoons of the filling. Place another cookie on top of the filling, bottom side down.

TIPS FROM OUR BAKERS:
"To make coconut filling, omit the walnuts and add 1/2 c. coconut milk powder and 1/2 tsp. coconut flavoring to the filling mixture. Roll the filled pies in toasted coconut after filling.

Since bananas can vary in size and moisture, it's best to test-bake 2 scoops of the batter to make sure it will dome up properly. If the cookies are too flat, add another 1/4 cup of flour to the remaining batter.

For smaller whoopie pies, use a tablespoon scoop to portion out the batter. Bake the smaller ones for 9-11 minutes. This recipe will make 20 smaller whoopie pies.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

BANANA WHOOPIE PIES

(Source: bellaonline)

4 1/2 c. all-purpose flour
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 c. shortening
2 c. sugar
2 eggs
2 c. mashed ripe bananas
1/2 c. sour milk or buttermilk
1 tsp. vanilla extract

In a large bowl, combine the flour, salt, baking powder and baking soda; mix well and set aside. In a separate large bowl, cream the shortening and sugar together. Add eggs, mashed bananas, buttermilk and vanilla; beat thoroughly. Beat in dry ingredients.
Drop by rounded Tablespoonful onto ungreased non-stick cookie sheets (if not nonstick-lightly spray with nonstick cooking spray) 2 1/2" apart.
Bake in a preheated 375 degree oven for 10-12 minutes or until cookies spring back when lightly pressed in the center. Remove from the cookie sheets wire racks or white paper towels. Cool completely before spreading with filling.

FILLING:
2 egg whites
2 tsp. vanilla
4 Tbsp. flour
4 Tbsp. milk
4 c. confectioners' sugar
1 1/2 c. vegetable shortening

Beat the egg whites until stiff; set aside. Combine the other ingredients and beat very hard for several minutes at high speed. Thoroughly mix in the beaten egg whites.

To make the whoopie pies, take one cookie; spread generously with filling, then top with another cookie. Wrap each whoopie pie individually in plastic wrap.

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From recipezaar........

WICKED PUMPKIN WHOOPIE PIES
"These are fantastic. The pumpkin version. This recipe is from a small business owner in Maine. She sells many variations on her website at www.wickedwhoopies.com. This recipe was published on a local television website when she appeared on it and made them."
Posted by KelBel

COOKIE:
1 (15 oz.) can pumpkin puree
2 large eggs
1 c. canola oil
2 c. firmly packed brown sugar
2 Tbsp. molasses
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
3 c. all-purpose flour

CREAM CHEESE FILLING:
6 oz. cream cheese
1/4 c. unsalted butter (softened)
2 c. confectioners' sugar
4 Tbsp. marshmallow cream
2 tsp. water

Preheat oven to 350 degrees.
Beat pumpkin, eggs, oil and brown sugar together until fluffy. Combine dry ingredients together, then add molasses and dry ingredients to your mix until well blended.
Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2" apart.
Bake for 10-13 minutes or until done.

FILLING: Add all ingredients in a bowl and beat until fluffy.

When whoopie shells are cooled, place a scoop of filling between two shells. Makes 12 whoopie pies.

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From ltlgranny here on the board...

CAKE MIX PUMPKIN WHOOPIE PIES

1 c. canned 100% pure pumpkin
1/2 c. (1 stick) butter, softened
1 (18.25 oz.) pkg. spice cake mix
2 large eggs
1/2 c. milk
1 recipe MARSHMALLOW-SPICE FILLING (recipe below)

Heat oven to 375F. Line cookie sheets with parchment paper.

In large mixing bowl with elec mixer on med speed, beat pumpkin and butter until smooth. Add cake mix, eggs and milk; beat on low until combined, then on medium speed 1 minute. Drop mounds of batter 3" apart by heaping tablespoonfuls on cookie sheets; keep remaining batter chilled.

Bake 15 minutes @ 375 degrees or until set and lightly browned around edges. Carefully remove from parchment; cool on wire rack.

If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature 24 hours.

Prepare marshmallow-spice filling up to 2 hours before serving. Spread about 2 1/2 Tbsp. filling on flat side on 1 cookie; top with 2nd cookie. Serve immediately or cover; chill up to 2 hours.

MARSHMALLOW-SPICE FILLING:

BEAT TOGETHER:
1/2 c. (1 stick) softened butter
1 (8 oz.) pkg. cream cheese, softened

Beat until smooth.

ADD:
2 c. sifted confectioners' sugar
1/2 of a (7 oz.) jar marshmallow crème
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Beat until well combined.
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PILGRIM PIES
(Source: Family Fun)

COOKIES:
2 eggs
2 c. light brown sugar
1 c.vegetable oil
1 tsp. vanilla extract
1 (15 oz.) can pumpkin
3 c. all-purpose flour
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

FILLING/CREAM CHEESE FROSTING:
4 oz. cream cheese, softened
1/2 c. butter, softened
2 tsp. vanilla extract
3 1/2 c. confectioners' sugar

Preheat oven to 350 degrees.

Beat eggs, brown sugar, oil and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin.

In a separate bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.

Drop by heaping tablespoon onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Make only 9 on the cookie sheet. Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.

Meanwhile, make the frosting. Beat together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Mix in the confectioners' sugar, 1/2 cup at a time, until the frosting is spreadable. You may not need to use the entire 3 1/2 cups.

Turn half the cookies upside down and spread with a generous amount of cream cheese frosting. Top with another cookie right side up.

Makes 10-14 Pilgrim Pies.

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