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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Pies 158g Recipe makes 12 Pies) |
||
| Calories 616 | ||
| Calories from Fat 253 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.2g | 43% | |
| Saturated Fat 7.2g | 35% | |
| Monounsaturated Fat 13.4g | ||
| Polyunsaturated Fat 6.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 61mg | 20% | |
| Sodium 438mg | 18% | |
| Potassium 271mg | 7% | |
| Total Carbohydrate 87.6g | 29% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 59.5g | ||
| Protein 5.6g | 11% | |
Wicked Pumpkin Whoopie Pies
By: KelBel
Mar 30, 2006
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.
12 Pies
Ingredients
Cookie
-
1 (15 ounce) canned pumpkin puree
- 2 large eggs
- 1 cup canola oil
- 2 cups firmly packed brown sugar
- 2 tablespoons molasses
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 3 cups all-purpose flour
Cream cheese filling
- 6 ounces cream cheese
- 1/4 cup unsalted butter (softened)
- 2 cups confectioners' sugar
- 4 tablespoons marshmallow cream
- 2 teaspoons water
Directions
1
Preheat oven to 350°.2
Beat pumpkin, eggs, oil and brown sugar together until fluffy.3
Combine dry ingredients together. Then add molasses and dry ingredients to your mix until well blended.4
Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2-inches apart.5
Bake for 10-13 minutes or until done.6
Filling: Add all ingredients in a bowl and beat until fluffy.7
When whoopie shells are cooled, place a scoop of filling between two shells.8
Wicked good!
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 30 mins
- Occasion > Seasonal > Fall
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Kristiina
On Sep 20, 2009
Yumm! These are tasty! The only thing I kind of didn't like was that the filling was very cream-cheesy, if I could find a way to bring the strong flavor down it would be a 5 star for me! Thank you for sharing this, I love wicked whoopie pies!
From: Mgnbos
On Mar 29, 2009
these are easy to make and quite pretty. They are super sweet and somewhat greasy though - I think if I make this again I'll cut back on the oil and sugar.
From: Blue-eyed 70's Chick
On Dec 20, 2008
YUM YUM YUM !!!! When I first made the batter, I was a bit taken back by how loose the it was. I stood there for a few minutes wondering if I had done something wrong or left something out. I decided to throw a few in the oven just to see what would happen. They came out perfect. Nice and moist, and not over done with the spices. They reminded of the pumpkin rolls the sell at church but much, much easier. My kids were attacking these even before I could get them filled. The only things I did different was to add nuts and 1/4 tsp vanilla to the filling. Just a personal preference.
From: Julie Tremmel
On Jan 3, 2008
I made these for Christmas and they were wonderful. My boys have asked that I make these on a regular basis. Thank you for a yummy recipe.
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