WHOOPIE PIE CREAM RECIPE RECIPES

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PUMPKIN WHOOPIE PIES WITH CREAM-CHEESE FILLING RECIPE ...



Pumpkin Whoopie Pies with Cream-Cheese Filling Recipe ... image

Tender pumpkin-spiced cookies are filled with tangy cream cheese frosting for a delightful autumnal dessert. Kids and adults alike will love this recipe, which comes from Matt Lewis' Baked: New Frontiers in Baking.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 12 whoopie pies

Number Of Ingredients 16

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
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract
2 cups firmly packed dark-brown sugar
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract

Steps:

  • 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 oil, pumpkin puree, eggs, and vanilla until well combined. Add brown sugar and whisk until combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
  • Using a 1/4-cup ice cream scoop with a release mechanism, drop 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 confectioners' 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.

EASY BANANA CREAM PIE RECIPE: HOW TO MAKE IT



Easy Banana Cream Pie Recipe: How to Make It image

Being diabetic doesn't stop me from having "sweets". This pie is simply delicious.—Lila Case, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 6

1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/3 cup fat-free sour cream
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
3 medium firm bananas, sliced
1 reduced-fat graham cracker crust (9 inches)

Steps:

  • In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping. , Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers.

Nutrition Facts : Calories 260 calories, FatContent 7g fat (5g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 284mg sodium, CarbohydrateContent 42g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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