In a large stand mixer, combine butter and both sugars on medium speed until light and fluffy. Add in eggs and vanilla extract, beating until well combined. Fold in carrots, coconut and walnuts, by hand. Transfer batter to a frosting bag fitted with a round tip. Squeeze out rounded portions of batter, about two inches in diameter, onto one of the prepared baking sheets.
Leave about two inches in between whoopie pies for spreading.
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Edges will be lightly browned. Allow cookies to cool for 5 minutes on baking sheets before removing to a wire rack to cool completely. To make the cream cheese filling, use a large bowl and beat together cream cheese, butter, vanilla and salt until well combined.
Add powdered sugar in two batches and beat until smooth. To assemble the whoopie pies, spread the cream cheese filling onto the bottom of a cookie, and top it with another cookie, forming a sandwich.
Serve fresh or refrigerate any leftovers and let them rest for 20 minutes at room temperature before serving. Imperial Sugar Insight. Log In. I just want to make sure. Yes they are one in the same. Dear Averie thank you for answering my question so fast. In the mean time I tried your recipe for pumpkin whoopie pies. I was very pleased with the results. I just followed your recipe exactly. I was very proud of them.
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You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves! All Rights Reserved. Design by Purr. Subscribe to receive new posts via email. Pumpkin Whoopie Pies. Soft and tender pumpkin cookies with a thick layer of sweet buttercream sandwiched between them will make you scream Whoopie for one of these fun pies. Serves: 6 very large whoopie pies. Leah Whitefoot Blog — November 14, pm Reply. Averie Averie Cooks — November 14, pm Reply.
Jamie — November 25, pm Reply.
Averie Sunshine — November 25, pm Reply. The way the recipe is written is the way I love them. Make it just like that :. Angie — May 21, pm Reply. Averie Sunshine — May 22, pm Reply. Angie — May 23, am. Add sweet potato puree and blend until combined. With mixer on low speed, add dry ingredients alternating with buttermilk ending with dry. Bake at degrees for minutes. Cool completely on wire racks. Do not over mix. It will cause the mascarpone to begin to break down. Assemble: Turn half the whoopie pies over and dollop each with a spoonful of filling, about 2 tablespoons or pipe from a piping bag onto one side.
Top with remaining whoopie pie halves and press gently to spread filling to the edges. Roll edges in desired toppings. Serve immediately. Pies may be placed on a parchment-lined baking sheet, covered in plastic wrap and frozen for 8 hours until firm. Store in an airtight container for up to 3 weeks. Imperial Sugar Insight.