| Level: | Easy |
| Total: | 28 min |
| Prep: | 20 min |
| Cook: | 8 min |
| Yield: | 12 pies |
Ingredients
- 1/2 cup butter, room temperature
- 1 1/4 cups sugar
- 1 egg
- 1 cup buttermilk, room temperature
- 1 teaspoon 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 salt
- 4 ounces cream cheese, room temperature
- 1/2 stick unsalted butter, room temperature
- 2/3 cup confectioners’ sugar
- 1/4 cup canned pumpkin puree
- 1/4 teaspoon ground cinnamon
- Pinch salt
Instructions
- Preheat oven to 400 degrees F.
- Using a stand mixer, add the butter and sugar and beat together until light and fluffy. Add the egg, then the buttermilk and the vanilla. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Add the dry ingredients in increments to the wet ingredients. Mix until just combined.
- Drop heaping tablespoons of the batter onto parchment lined sheet trays, leaving a 2-inch space between each cookie. Put in the oven and bake for 8 minutes. Remove from oven and let cool on rack.
- Beat together the cream cheese and butter, in a small bowl, until smooth. Slowly add in the confectioners sugar. Once smooth, add the pumpkin puree, the cinnamon and a pinch of salt. Beat until smooth and well mixed.
- To assemble the cookie, spread a heaping tablespoon of the filling to the flat side of a cookie and sandwich with another. Repeat with the remaining cookies. Transfer to a serving platter and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 335 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 3 g |
| Sugar | 29 g |
| Protein | 5 g |
| Cholesterol | 55 mg |
| Sodium | 255 mg |
Reviews
These came out great and were easy to make. Such a great hit will make them for Christmas with a vanilla filling.
It came out so good!
I am pretty disappointed in these cookies. The taste is ok but the cookies were way to flat and flimsy and the filling was too runny. Big waste of time and ingredients. Maybe if you chilled the dough?
I couldn’t get around the whole pumpkin with chocolate idea..eww..so I used a ginger cookie recipe instead and they tasted very good. Filling was definitely too runny though..perhaps more cream cheese next time?
Made these and they are fantastic and so easy! and that looky amazing too!! : will be making these over and over again!! thanks you so much Neelys!!
Gosh…does anyone actually proof these recipes? No way this filling works as written, way too soft and flimsy. Adding more sugar to stiffen made it too sweet. The cookie was OK, but nothing to brag about. Ran a bit flat for this structure. Pass on this one and try someone else’s pumpkin whoopie recipe.
The filling is downright terrible! Why butter?
I have lived in Lancaster, PA and have my share of whoopie pies and these just do not measure up. I followed the recipe exactly and they turned out very dry and crumbly. The filling really didn’t have a lot of taste. Won’t make this again.
These were great, however I did make a couple of changes:
1. 1/4 cup cocoa instead of what is marked
2. 1 cup confectioners sugar instead of what is marked
3. 1/2 tsn cinnamon and 1/2 tsn pumpkin pie filling spice
1. 1/4 cup cocoa instead of what is marked
2. 1 cup confectioners sugar instead of what is marked
3. 1/2 tsn cinnamon and 1/2 tsn pumpkin pie filling spice
I used a 1 Tbsn scooper and made much more than 12 pies. (good thing I doubled the filling batch! I love the filling! I have lots of ideas for it.
These were good, but not the best whoopie pies I ever had. Some of my pies did not rise alot and were very flat. The cream was good but to me not overly sweet, however, my daughter was not super excited about it.