| Level: | Easy |
| Total: | 55 min |
| Prep: | 45 min |
| Cook: | 10 min |
| Yield: | 12 whoopie pies |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 45 min |
| Cook: | 10 min |
| Yield: | 12 whoopie pies |
Ingredients
- 1 stick unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- Pinch of kosher salt
- 4 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 2/3 cup confectioners’ sugar
- 1/4 cup canned pure pumpkin
- 1/4 teaspoon ground cinnamon
- Pinch of kosher salt
Instructions
- Make the cookies: Line 3 baking sheets with parchment paper (or use 2 baking sheets and bake the cookies in batches). Preheat the oven to 400 degrees F. Using a stand mixer, beat the butter and granulated sugar until light and fluffy. Beat in the egg, then the buttermilk and vanilla. Whisk the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop 8 scoops of batter, about 2 tablespoons each, onto each prepared baking sheet, spacing them 3 inches apart. Bake until the edges are set but the cookies are still soft, about 8 minutes. Remove from the oven and let the cookies cool 2 minutes on the baking sheets, then transfer to racks and let cool completely.
- Make the filling: Beat the cream cheese and butter in a small bowl with a mixer until smooth. Slowly beat in the confectioners’ sugar until smooth. Add the pumpkin, cinnamon and salt and beat until smooth.
- To assemble the whoopie pies, spread a heaping tablespoonful of filling on the flat side of a cookie and sandwich with another cookie. Repeat with the remaining cookies.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 336 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 3 g |
| Sugar | 29 g |
| Protein | 5 g |
| Cholesterol | 57 mg |
| Sodium | 255 mg |
| Serving Size | 1 of 12 servings |
| Calories | 336 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 3 g |
| Sugar | 29 g |
| Protein | 5 g |
| Cholesterol | 57 mg |
| Sodium | 255 mg |
Reviews
Great recipe! Next time I’ll use a tablespoon instead of two. They were a little too big.
Epic fail!!! The taste of the cookie was fine, but they came out of the oven flat as a cracker.
I cheated when making these- I used chocolate fudge cake mix to make the “pies” and made the filling as instructed. They came out great. The consistency of the filling was a bit thin, so I refrigerated it for a little while to thicken it up a little, and it was fine after that. I’ll use the filling recipe again.
Just finished making these. They are quite tastey. I think they will be hit at my kids Halloween party. To take it up a slight notch I found this great cookie sheets at Walmart for making whoopie pies with halloween/autumn shapes; a pumpkin, acorn and a maple leaf. This recipe worked well in those sheets. These are destined to become a holiday tradition.
I think this is the best chocolate cookie I’ve ever had! I, too, had to stiffen up the filling with more sugar and cream cheese, but that’s not that big of a deal. Next time I’ll try these with a different flavor of icing…mint would be great!
These were much better than we thought they would be. The cookies were sensational and had a soft brownie consistency which worked great in this dish. To maximize on flavor you may want to consider using a high quality chocolate like Ghirardelli. A little pricier but worth the extra smiles.
The flavor of the filling was really good with the perfect blend of pumpkin and sweet. I followed the recipe as written and it was a bit loose meaning that if you were to squeeze an assembled whoopie pie the filling would all squish out the sides. This is likely just a personal preference and adjustments can be made (as some reviewers suggested to thicken the filling.
Overall, these were excellent.
This recipe does not come out correctly, when made as instructions call for. We shouldn’t have to adjust it, it should be proofed before printing. The cake part wasn’t bad, the filling was WAY too soft.
I thought these were AWESOME!!! As did the people that devoured them at a party. I added more powdered sugar to the filling to make it thicker but other then that followed the recipe.
I followed the directions exactly (which I always do the first time I try a recipe, but the results were disappointing. The cookies part of the “pies” were crumbly without enough chocolate taste, and the filling didn’t have enough pumpkin flavor. I felt that the amount of work that went into this “easy” recipe did not justify the end results. They did not go over well at the Halloween party I attended. Embarrassing! 🙁
My coworkers really enjoyed the cookies. We all liked the fluffy brownie like consistency of the cookies but I do agree with the other reviewers that the filling could have been thicker. I even added in an extra 1/4 cup of pumpkin.