Pumpkin Spice Chocolate Whoopie Pie

  4.5 – 2 reviews  
Level: Easy
Total: 2 hr 45 min
Active: 30 min
Yield: 16 whoopie pies

Ingredients

  1. Nonstick cooking spray, for spraying the baking sheets
  2. 2 cups all-purpose flour
  3. 2/3 cup unsweetened cocoa powder
  4. 1 teaspoon baking soda
  5. 1 teaspoon fine salt
  6. 1 1/4 cups packed light brown sugar
  7. 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
  8. 1/2 teaspoon pure vanilla extract
  9. 1 large egg
  10. 1 cup well-shaken buttermilk
  11. 4 ounces cream cheese, at room temperature
  12. 2 tablespoons unsalted butter, at room temperature
  13. 1/4 cup pure pumpkin puree
  14. 1/2 cup confectioners’ sugar
  15. Heaping 1/4 teaspoon pumpkin pie spice
  16. Pinch fine salt

Instructions

  1. For the cookies: Line 2 baking sheets with parchment paper and lightly coat with nonstick spray.
  2. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla with an electric mixer on medium-high speed in a large bowl until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour mixture, until just combined.
  3. Scoop 1-tablespoon mounds of batter on the baking sheets about 1 inch apart. Moisten your fingers, gently form each mound into a round and slightly smooth the top of each. Refrigerate until firm, about 30 minutes.
  4. Adjust oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F.
  5. Bake until the tops of the cookies bounce back when gently touched, rotating the baking sheets halfway through, 10 to 12 minutes. Cool on the sheets 5 minutes, then transfer to a wire rack to cool completely.
  6. For the filling: Beat the cream cheese and butter with an electric mixer on medium-high speed in a medium bowl until smooth and creamy. Add the pumpkin puree and beat to combine. Add the confectioners’ sugar, pumpkin pie spice and salt and beat to combine.
  7. Scoop 1 tablespoon of the filling on the bottoms of half the cookies. Sandwich with the remaining cookies and press gently to push the filling to the edges. Refrigerate to chill before serving, about 1 hour.

Nutrition Facts

Serving Size 1 of 16 servings
Calories 267
Total Fat 13 g
Saturated Fat 7 g
Carbohydrates 36 g
Dietary Fiber 2 g
Sugar 22 g
Protein 4 g
Cholesterol 42 mg
Sodium 190 mg

Reviews

John Everett
The cakes came out fine, but the recipe makes DOUBLE the number of cakes specified.

The filling is complete SOUP. You will need almost an additional pound of confectioners sugar if you want it to be thick enough to fill the whoopee pies. Once you deal with these major hiccups you actually have a very good seasonal whoopee pie.
Edgar Rojas
I love wipe pies and they are so good

 

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