Pumpkin Pecan Whoopie Pies Recipe

Name: Pumpkin Pecan Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/4 cups all-purpose flour; 1-1/2 cups sugar; 2 teaspoons baking powder; 2 teaspoons baking soda; 1-1/2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground cloves; 1/2 teaspoon salt; 5 eggs, room temperature; 1 can (15 ounces) solid-pack pumpkin; 1/2 cup water; 1/2 cup canola oil; 1 teaspoon vanilla extract; 6 tablespoons all-purpose flour; 1 dash salt; 1 cup plus 2 tablespoons unsweetened almond milk; 1-1/2 cups shortening; 3 cups confectioners' sugar; 3 teaspoons vanilla extract; Toasted chopped pecans, miniature semisweet chocolate chips and ground cinnamon, optional

Servings: persons

3-1/4 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon salt
5 eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
1/2 cup water
1/2 cup canola oil
1 teaspoon vanilla extract
6 tablespoons all-purpose flour
1 dash salt
1 cup plus 2 tablespoons unsweetened almond milk
1-1/2 cups shortening
3 cups confectioners' sugar
3 teaspoons vanilla extract
Toasted chopped pecans, miniature semisweet chocolate chips and ground cinnamon, optional

1
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened.
2
Drop by 2 tablespoonfuls 2 in. apart onto parchment-lined
3
. Bake at 350u00b0 for 8-10 minutes. Remove to wire racks to cool.
4
For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled.
5
In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread about 3 tablespoons of filling on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator. If desired, roll the filled pies in pecans or chocolate chips and sprinkle with additional cinnamon.

1902

kcal

Calories

Fat

286

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3-1/4 cups all-purpose flour, 1-1/2 cups sugar, 2 teaspoons baking powder, 2 teaspoons baking soda, and more.

Yes, Pumpkin Pecan Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pecan Whoopie Pies

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