Pumpkin Whoopie Pies Recipe with Cream Cheese Filling
Affiliate DISCLOSURE: This post contains affiliate links. We earn a small-scale commission from qualifying purchases.
There is something addictingly amazing about whoopie pies. Perchance it'due south the frosting on the inside. It'south a sugar rush in every bite! I'm welcoming fall with my pumpkin whoopie pies – and they are filled with foam cheese filling.
Pumpkin Whoopie Pies
These are my new favorite autumn dessert. First, the kick of pumpkin and cinnamon fills my oral cavity. Then, the cream cheese filling envelopes all of it in velvety goodness.
Plus, you merely can't deny how beautiful they are! They accept such a gorgeous presentation. The cream cheese filling simply sits delicately within the layers of fluffy pumpkin cookies.
What is a whoopie pie?
What's Cooking America has a fantastic explanation of whoopie pies. In fact, they even go into the history of them. They actually originated in New England and Pennsylvania. In fact, in Maine, they brand whoopie pies that are the size of a hamburger.
Basically, a whoopie pie has the texture of the cake with the filling in betwixt the two layers. There are a ton of different versions of whoopie pies online. Yous tin can alter up the cake flavor and the filling varieties.
So when I wanted to make a fall-version, I chose pumpkin with cream cheese.
What is the best filling for whoopie pie?
Classic whoopie pies are normally filled with a concoction fabricated of powdered carbohydrate and marshmallow fluff. I wanted to take the archetype whoopie pie and turn information technology into a fall care for. And so instead of marshmallow fluff, I fabricated a cream cheese version. I remember the cream cheese filling pairs a lot better with the pumpkin pie spices.
Pumpkin Woopie Pies Recipe Ingredients
Here is what y'all'll demand from the store before you make them.
three cups all-purpose flour
two tablespoons cinnamon
1 teaspoon baking powder
½ teaspoon ground nutmeg
1 teaspoon blistering soda
two cups granulated sugar
1 teaspoon salt
i cup vegetable shortening
1 teaspoon footing ginger
iii cups canned pumpkin puree
2 eggs
1 teaspoon vanilla extract
Woopie Pie Cream Cheese Filing
3 Cups powdered carbohydrate
½ loving cup aka 1 stick unsalted butter, room temperature/ soften
2 tablespoons whipping foam
ane tablespoon vanilla extract
eight ounces Cream Cheese
How to Make Woopie Pies
Here's a step-by-footstep tutorial so you tin make your ain pumpkin whoopie pies!
Preheat oven to 350 degrees F. Line three blistering sheets with parchment newspaper.
In a large bowl, whisk together the 3 cups of flour, ii tablespoons cinnamon, one teaspoon of blistering powder, one teaspoon of blistering soda, one teaspoon of salt, one teaspoon of ginger and ane/four teaspoon of nutmeg. Fix aside.
In another split up bowl, using the electric mixer, whisk the granulated sugar and one cup of vegetable shortening.
Then, add the pumpkin puree and whisk to combine thoroughly. Add the two eggs and one teaspoon vanilla and whisk until combined.
Add together the flour mixture to the pumpkin mixture gradually and whisk until thoroughly combined.
Use a large spoon to add a heap of the pumpkin dough onto the parchment lined baking sail a petty more than than one inch autonomously.
Bake for xx minutes.
Check to see if the woopie pies are set up past inserting a toothpick into the heart of the pie to see if it comes out clean.
Remove the woopie pies from the oven and allow them cookies cool completely on a cooling rack.
For Cream Cheese Filling
In a mixing bowl, using an electric mixer on slow beat three cups of powdered sugar with the one stick of softened butter.
Increment to the mixing to medium to make the mixture crumbly.
Pour in two tablespoons of heavy whipping cream, one tablespoon of vanilla, eight ounces of cream cheese.
Crush on high speed for most three minutes until the Cream Cheese filling is smooth.
Place half of the Woopie pies upside downwardly. Top with a generous sized amount of foam cheese filling. Make a Woopie Pie sandwiches with the other side. Endeavor to pair similarly shaped Woopie Pies together.
The Pumpkin Woopie Pies can be stored in the fridge for about three days.
Pumpkin Woopie Pies Recipe
These pumpkin whoopie pies are an indulgent treat! They are made with foam cheese filling - so they gustation but like pumpkin pie!
Servings 12 people
Calories 623 kcal
Woopie Pie Cream Cheese Filing
- 3 Cups powdered sugar
- ½ cup butter unsalted, room temperature/ soften
- 2 tablespoons whipping foam
- ane tablespoon vanilla extract
- 8 ounces Cream Cheese
-
Preheat oven to 350 degrees F. Line three baking sheets with parchment paper.
-
In a large basin, whisk together the 3 cups of flour, 2 tablespoons cinnamon, one teaspoon of baking pulverisation, one teaspoon of baking soda, one teaspoon of salt, one teaspoon of ginger and 1/iv teaspoon of nutmeg. Set aside.
-
In another separate bowl, using the electric mixer, whisk the granulated sugar and one loving cup of vegetable shortening. Then, add the pumpkin puree and whisk to combine thoroughly. Add the two eggs and one teaspoon vanilla and whisk until combined.
-
Add the flour mixture to the pumpkin mixture gradually and whisk until thoroughly combined.
-
Apply a big spoon to add a heap of the pumpkin dough onto the parchment lined baking sheet a picayune more than i inch apart.
-
Bake for 20 minutes.
-
Check to see if the woopie pies are ready by inserting a toothpick into the heart of the pie to see if it comes out clean.
-
Remove the woopie pies from the oven and let them cookies cool completely on a cooling rack.
-
For Cream Cheese Filling - In a mixing basin, using an electric mixer on slow beat three cups of powdered sugar with the 1 stick of softened butter.
-
Increase to the mixing to medium to brand the mixture crumbly.
-
Pour in two tablespoons of heavy whipping cream, one tablespoon of vanilla, eight ounces of cream cheese.
-
Beat out on loftier speed for virtually three minutes until the Foam Cheese filling is smooth.
-
Place half of the Woopie pies upside down. Top with a generous sized amount of cream cheese filling. Make a Woopie Pie sandwiches with the other side. Try to pair similarly shaped Woopie Pies together.
Nutrition Facts
Pumpkin Woopie Pies Recipe
Amount Per Serving
Calories 623 Calories from Fat 225
% Daily Value*
Fat 25g 38%
Saturated Fatty 8g 40%
Cholesterol 51mg 17%
Sodium 362mg xv%
Potassium 235mg 7%
Carbohydrates 94g 31%
Fiber 3g 12%
Sugar 65g 72%
Protein 6g 12%
Vitamin A 9865IU 197%
Vitamin C 2.6mg 3%
Calcium 73mg 7%
Iron 2.7mg 15%
* Percent Daily Values are based on a 2000 calorie diet.
The Pumpkin Woopie Pies can be stored in the fridge for about three days.
More Pumpkin & Cream Cheese Recipes
- Pumpkin Spice Buzz
- No Bake Blueberry Cheesecake Recipe
- Oreo Pumpkin Lollipops
Here are today'due south #PumpkinWeek Recipes:
Beverages:
Pumpkin Hot Chocolate from Sweet Ancestry
Savory:
Pumpkin Alfredo Stuffed Shells from The Crumby Kitchen
Pumpkin Joes from A 24-hour interval in the Life on the Farm
Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen
Roasted Pumpkin Queso from Culinary Adventures with Camilla
Spicy Pumpkin Soup from Cindy's Recipes and Writings
Baked Appurtenances & Desserts:
No Churn Pumpkin Pie Ice Foam from Daily Dish Recipes
Pumpkin Cake Roll from Strawberry Blondie Kitchen
Pumpkin Chocolate Bit Breadstuff from A Kitchen Hoor's Adventures
Pumpkin Cream Cheese Muffins from Family Around the Table
Pumpkin Crumb Breadstuff from The Nifty Foodie
Pumpkin Cupcakes with Maple Buttercream from The Redhead Bakery
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pecan Pie Layer Block from Love and Confections
Pumpkin Pudding from Karen's Kitchen Stories
Pumpkin Spice Dessert Hummus from For the Beloved of Food
Source: https://aprilgolightly.com/pumpkin-whoopie-pies-recipe/
0 Response to "Pumpkin Whoopie Pies Recipe with Cream Cheese Filling"
Publicar un comentario