Amish Pumpkin Whoopie Pies

$- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 1 cup sugar - ½ cup brown sugar, packed - 1 cup vegetable oil - 1 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract When I make Amish Pumpkin Whoopie Pies, I find that the right mix of ingredients is key. The flour gives structure, while the sugars add sweetness. The pumpkin puree makes them moist and flavorful. Each spice, like cinnamon and nutmeg, brings warmth that feels like fall. The oil keeps them soft, and the eggs help them rise. - 8 oz cream cheese, softened - ½ cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract For the cream cheese filling, I use softened cream cheese and butter. They blend well and create a smooth texture. The powdered sugar adds sweetness, making each bite a treat. A touch of vanilla enhances the flavor, making it truly special. These ingredients come together to create a tasty dessert. You can find the full recipe in the article. Enjoy baking these delightful whoopie pies! - Preheat your oven to 350°F (175°C). - Line baking sheets with parchment paper. - In a medium bowl, whisk together: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - Set aside the dry mixture. - In a large mixing bowl, blend together: - 1 cup sugar - ½ cup brown sugar, packed - 1 cup vegetable oil - Add to this mixture: - 1 cup canned pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - Beat until smooth and creamy. - Gradually mix in the dry ingredients until just combined. - Use a cookie scoop or a tablespoon to drop dollops of batter onto the prepared baking sheets. Leave about 2 inches between each dollop. - Bake for 12-15 minutes, or until the edges are firm. - Cool on racks after baking. Let them sit on the baking sheets for 5 minutes first. - In a bowl, beat together: - 8 oz cream cheese, softened - ½ cup unsalted butter, softened - Gradually add: - 2 cups powdered sugar - 1 teaspoon vanilla extract - Mix until smooth and creamy. - Take one cookie half and spread a generous amount of filling on the flat side. - Top with another cookie half. Press together gently. - Repeat until all cookies are filled. Follow these steps closely for the best Amish Pumpkin Whoopie Pies. For the complete recipe, check the Full Recipe section. - Always keep your ingredients at room temperature. This helps them mix better and creates a smoother batter. - Do not overmix the batter. This keeps your whoopie pies fluffy and light. Mix until just combined. - A sprinkle of cinnamon on top adds a nice touch. It looks pretty and enhances the flavor. - Arrange the whoopie pies on a festive platter. You can also wrap them in cellophane for a lovely gift. - Pair your whoopie pies with coffee or tea. This adds warmth and makes for a perfect snack. - These treats are great for gatherings. They also make thoughtful gifts for friends and family. Try making Amish Pumpkin Whoopie Pies using the Full Recipe. Enjoy the fall flavors! {{image_2}} You can easily adjust the flavor of your Amish pumpkin whoopie pies. For a sweet twist, add chocolate chips to the batter. This brings a rich, chocolaty goodness that pairs well with pumpkin. If you want some crunch, incorporate walnuts or pecans. The nuts add texture and a nice nutty taste that complements the spices. Feel free to get creative with the filling. You can experiment with flavored buttercream or even a marshmallow filling for a fun surprise. Each option adds a different layer of flavor and makes the pies even more special. If you crave something rich, try using a chocolate ganache. This adds a decadent twist that chocolate lovers will enjoy. For those with specific dietary needs, you can still enjoy these treats. To make a gluten-free version, simply substitute gluten-free flour in the recipe. This way, everyone can indulge without worry. If you want a healthier option, consider modifying sugars to natural sweeteners. This small change can make a big difference while keeping the pies delicious. For the full recipe, check out the detailed instructions that guide you through making these delightful treats. To keep your whoopie pies fresh, place them in an airtight container. This helps maintain their soft texture. If you use cream cheese filling, store them in the fridge for extra freshness. The cold helps prevent spoilage and keeps the filling creamy. If you want to save some for later, freezing is a great option. Wrap each pie in plastic wrap before placing them in a freezer bag. This keeps them safe from freezer burn. When ready to enjoy, thaw them at room temperature. This method helps retain their soft, moist texture. You should eat these delightful treats within 3-5 days for the best taste. If you freeze them, they can last up to 3 months. Just remember to label your containers with the date to keep track of freshness. Enjoying a whoopie pie should always be a tasty experience! Amish Pumpkin Whoopie Pies are a delightful dessert popular in Amish communities. These treats consist of two soft pumpkin cookies filled with a creamy filling. The cookies are moist and spiced, making them perfect for fall. Many families pass down this recipe through generations, celebrating their culture and traditions during harvest time. To make gluten-free Amish Pumpkin Whoopie Pies, substitute all-purpose flour with gluten-free flour. You can use a blend that mimics regular flour for the best texture. Ensure that your baking powder and baking soda are also gluten-free. This way, everyone can enjoy these tasty pies! Yes, you can use fresh pumpkin! To prepare fresh pumpkin puree, start by cutting the pumpkin in half. Scoop out the seeds and stringy bits. Roast it cut-side down on a baking sheet until soft, about 45 minutes. Once cooled, scoop the flesh and blend it until smooth. This fresh taste can make your whoopie pies even better! Whoopie pies differ from regular cookies in texture and filling. Cookies are usually crisp on the edges, while whoopie pies are soft and cake-like. The filling is what makes them special. It is a rich cream cheese mix that adds creaminess between the two cookie halves, creating a delightful treat. To make Amish Pumpkin Whoopie Pies in advance, bake the cookies ahead of time. Store them in an airtight container at room temperature for up to five days. You can also freeze the cookies for longer storage. When ready to serve, prepare the filling and assemble them just before enjoying. This keeps them fresh and tasty! In this post, we explored the delightful world of Amish Pumpkin Whoopie Pies, covering ingredients, steps, and tips. We learned how to create soft cookies filled with creamy goodness. Remember, you can personalize these pies with different flavors and fillings. Store them well to enjoy for days or even freeze for later. Happy baking! These treats are perfect for sharing or enjoying on your own. Enjoy every bite of your creation!$

Indulge in the deliciousness of Amish Pumpkin Whoopie Pies with this easy recipe! Packed with warm spices and a creamy filling, these delightful treats are perfect for fall gatherings or cozy evenings at home. Learn how to create this delightful dessert step-by-step. Gather your ingredients, follow the simple instructions, and impress your family and friends. Click through to explore these scrumptious whoopie pies and elevate your baking game today!

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Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 cup sugar

½ cup brown sugar, packed

1 cup vegetable oil

1 cup canned pumpkin puree

2 large eggs

1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well blended.

Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Beat until smooth and creamy.

Gradually mix in the dry ingredients until just incorporated. Do not overmix.

Using a cookie scoop or a tablespoon, drop dollops of batter onto the prepared baking sheets, leaving about 2 inches between each.

Bake for 12-15 minutes, or until the edges are firm and the tops spring back when lightly touched. Allow cooling on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

For the filling, beat the softened cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth.

Once the cookie halves are completely cool, spread a generous amount of cream cheese filling on the flat side of one cookie, then top with another cookie. Press together gently to create a whoopie pie.

Repeat until all cookies are filled.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12-15 pies

- Presentation Tips: Arrange the whoopie pies on a festive platter, sprinkle with a touch of cinnamon on top for an extra holiday flair, or wrap individually in clear cellophane tied with ribbon for a delightful gift.