EASY WHOOPIE PIE RECIPE RECIPES

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EASY WHOOPIE PIES RECIPE - BETTYCROCKER.COM



Easy Whoopie Pies Recipe - BettyCrocker.com image

A New England phenomenon that's becoming popular everywhere, the famous "pies" are really more like soft cakes with a creamy filling. Use Betty Crocker™ cake mix and frosting for a simple-to-make, authentic-tasting version.

Provided by Arlene Cummings

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 18

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ Devil's Food cake mix
3/4 cup water
1/2 cup vegetable oil
3 eggs
1 box (4-serving size) chocolate instant pudding and pie filling mix
2 containers Betty Crocker™ Whipped Fluffy White Frosting

Steps:

  • Heat oven to 350°F.
  • Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
  • In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
  • Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
  • Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
  • Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
  • Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

Nutrition Facts : Calories 350 , CarbohydrateContent 46 g, CholesterolContent 30 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 6 g, ServingSize 1 Sandiwch cookie, SodiumContent 330 mg, SugarContent 34 g, TransFatContent 0 g

BEST PUMPKIN WHOOPIE PIES RECIPE - HOW TO MAKE ... - DELI…



Best Pumpkin Whoopie Pies Recipe - How To Make ... - Deli… image

Your next tailgating party needs these pumpkin spice whoopie pies from Delish.com.

Provided by Lauren Miyashiro

Categories     nut-free    vegetarian    autumn    Halloween    baking    dessert

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 16

Number Of Ingredients 14

3 c.

all-purpose flour

1 tbsp.

pumpkin pie spice

1 tsp.

kosher salt

1 tsp.

baking powder

1 tsp.

baking soda

2 c.

packed brown sugar

1/2 c.

vegetable oil

1 c.

(2 sticks) butter, softened, divided

1

(15-oz.) can pumpkin puree (about 2 cups), preferably chilled

2

large eggs

3 tsp.

pure vanilla extract, divided

8 oz.

cream cheese, softened

3 c.

powdered sugar

2 tbsp.

maple syrup

Steps:

  • Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda. In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.) Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, about 15 minutes. Transfer cookies to a cooling rack to cool completely. Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy. Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.

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BEST PUMPKIN WHOOPIE PIES RECIPE - HOW TO MAKE ... - DELI…
Your next tailgating party needs these pumpkin spice whoopie pies from Delish.com.
From delish.com
Reviews 5
Total Time 1 hours 5 minutes
Category nut-free, vegetarian, autumn, Halloween, baking, dessert
Cuisine American
  • Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda. In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.) Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, about 15 minutes. Transfer cookies to a cooling rack to cool completely. Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy. Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
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