| |

Easy Einkorn Chocolate Pumpkin Whoopie Pies

This site contains affiliate links for which I may be compensated. As an Amazon Associate and eBay partner, I earn from qualifying purchases. Learn More.

Satisfy your sweet tooth with the ultimate comfort food: Whoopie Pies. These delectable Einkorn Chocolate Pumpkin Whoopie Pies are a delightful treat for Halloween or any fall gathering.
Einkorn chocolate pumpkin whoopie pies

The whoopie pie might be the perfect treat…you can customize the flavors like any cake or cupcake, but it’s also an easy hand-held dessert that doesn’t require a plate and fork. They aren’t fussy or pretentious. And they are loved by both children and grown-ups alike. This makes them the ultimate party treat in my opinion. They are fun to make and always a crowd-pleaser.

Being from the Pacific Northwest, I certainly didn’t grow up with Whoopie Pies, but by the time I was in my twenties, I had heard of them and decided to try my hand at making them from scratch.

This chocolate pumpkin flavor was my inaugural bake, and it was an instant hit at the party I brought them to. They are a perfect Halloween treat with the iconic orange and (almost) black colors and the rich dark chocolate pairs perfectly with the spiced pumpkin cream cheese filling.

I’ve tweaked the recipe since then and now use Einkorn flour, which is my go-to flour for baking just about anything. It’s a healthier alternative to traditional flour as it has not been genetically modified. This makes it a better option for anyone with gluten sensitivities.

What is a whoopie pie?

If you’ve never had one of these delectable treats then you are in for a sweet surprise. A traditional whoopie pie consists of a chocolate cake-like cookie top and bottom and a marshmallow cream filling. Over the years many bakers have created whoopie pies with different flavored cookie-cakes and flavored cream fillings, including buttercream and cream cheese-based fillings.

einkorn chocolate pumpkin whoopie pies

Who invented the whoopie pie?

The Whoopie Pie hails from New England and Amish country, with several states including Maine, Massachusetts, and Pennsylvania all claiming to be the originator of the whoopie pie, but there doesn’t seem to be conclusive evidence as to who made the first one. It seems to date back to the early 1920s, with a Maine bakery claiming they have been making it since 1925. Regardless of who invented it, it was a great invention that has grown in popularity over the last three decades mainly due to the internet.

If you want to try a variety of whoopie pies in one place, a great event to visit would be the Whoopie Pie Festival at the Hershey Farm in Ronks, PA. They have been hosting a Whoopie Pie festival for nearly 20 years. It’s a hoot!

Fun fact: In western Pennsylvania area they are called Gobs, not Whoopie Pies.
einkorn chocolate pumpkin whoopie pies

What is whoopie pie filling made of?

The most common fillings are marshmallow cream, vanilla buttercream, and cream cheese filling. I do really like marshmallow cream, but to be honest I love the cream cheese filling the best. It’s not as sweet and adds a rich creamy decadence to the dessert. Just don’t count calories folks.

What are some other good whoopie pie flavors?

While I am partial to this Einkorn Chocolate Pumpkin Whoopie Pie flavor…There are so many different variations you can try. These are easily customizable with the filling or the shell. Some great combinations include:

  • Chocolate Shell with maple bacon filling
  • Chocolate shell with a fruit filling (raspberry, strawberry, banana)
  • Chocolate shell with butter pecan filling
  • Chocolate shell with coffee filling
  • Pumpkin Shell with vanilla spice filling
  • Peanut Butter shell with chocolate filling
  • Vanilla shell with lemon filling
  • Vanilla shell with peanut butter and jelly filling.

You can also get creative and add chopped nuts or candies to your filling.

What size should a whoopie pie be?

A traditional whoopie pie is about 4” in diameter. If you use an ice cream scoop like the vintage Maid of Honor scoop I use, you will get cookie cakes that measure about 4” in diameter. The scoop is equal to ¼ cup and makes it super easy to dispense an equal amount of the sticky batter onto your baking sheet.

If you want smaller bite-sized whoopie pies then I would recommend using a small cookie scoop like the Nordic Ware cookie scoop. This will yield cookie cakes that are about 2”-2.5” in diameter.

einkorn chocolate pumpkin whoopie pies

How do I store the Einkorn Chocolate Pumpkin Whoopie Pies?

They can be set out at room temperature for a few hours. After that they are best wrapped individually in plastic wrap and stored in the fridge. This way they won’t stick to each other. They will keep fresh in the fridge for up to a week.

To freeze, just put the wrapped pies in a freezer-tight bag and freeze for up to one month.

einkorn chocolate pumpkin whoopie pies

Tools you need to make Einkorn Chocolate Pumpkin Whoopie Pies:

Ingredients you need to make Einkorn Chocolate Pumpkin Whoopie Pies:

For the cookie cakes:

  • Unsalted Butter. Room temperature.
  • Dark Brown Sugar
  • Eggs. The chicken variety.
  • Buttermilk. In a pinch you can also use regular milk, I recommend whole milk for added richness.
  • Vanilla Extract
  • Dutch Process Cocoa. You can also use regular cocoa, it just won’t have the intense chocolate flavor and will be lighter in color.
  • Einkorn Flour. I prefer this one from Jovial Foods.
  • Baking Soda
  • Baking Powder
  • Salt
  • Cinnamon

For the filling:

  • Cream Cheese. Room temperature.
  • Powdered Sugar
  • Unsalted Butter. Room temperature.
  • Pumpkin Puree
  • Cinnamon, Ginger and Nutmeg

How to make Einkorn Chocolate Pumpkin Whoopie Pies:

  1. Preheat your oven to 350°
  2. In a large bowl cream the butter and brown sugar together for about 2 minutes. Add the egg and mix to combine.
  3. In a separate bowl combine the cocoa, Einkorn flour, baking powder, baking soda, cinnamon, and salt.
  4. In a small bowl mix your buttermilk and vanilla together.
  5. Add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beating until smooth. Be careful not to overmix.
  6. Drop batter by ¼ cup (I use an ice cream scoop) onto prepared baking sheets. This will yield 4” diameter cookie cakes. Alternatively, you can use a 1.5 Tbsp cookie scoop for 2”-2.5” diameter cookie cakes.
  7. Be sure to leave at least 2” of space between each scoop of batter so they have room to spread.
  8. From here you can either bake them as is or spread the batter out a bit with the back of a spoon. If you do this, they will be slightly flatter and have a smoother top. If you don’t do this they will turn out a bit more mounded on top with some cracks. I think they look great either way!
  9. Bake for 15-16 minutes or until they are firm to the touch. Remove from oven and cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

To make the filling:

Beat the cream cheese and butter in a bowl until well combined. Slowly beat in the powdered sugar until smooth. Add the pumpkin puree, cinnamon, ginger, and nutmeg and mix until combined.

Assembling the Whoopie Pies:

Use a small cookie scoop to add 1 to 2 scoops of filling onto the flat side of a cookie cake. Place the flat side of another cookie cake on top and press down gently to sandwich them together.

Note, 1 scoop of filling is good, but 2 scoops will make them nice and plump. It’s really up to you how much you want and how you want them to look. You can see the difference in my photos.

If you are making the smaller bite-sized whoopie pies, then 1 scoop is perfect for a nice plump whoopie pie.

einkorn chocolate pumpkin whoopie pies

More Einkorn treats:

Einkorn chocolate pumpkin whoopie pies

Einkorn Chocolate Pumpkin Whoopie Pies

Satisfy your sweet tooth with the ultimate comfort food: Whoopie Pies. These delectable Einkorn Chocolate Pumpkin Whoopie Pies are a delightful treat for a Halloween party.
Print Recipe
Prep Time:45 minutes
Cook Time:15 minutes
Total Time:1 hour

Ingredients

Cookie Cakes

  • 1/2 cup unsalted butter softened
  • 1 cup dark brown sugar
  • 1 egg
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup dutch process cocoa
  • 2 cups einkorn flour I don't spoon and level the flour for this recipe. Just scoop and dump.
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon

Filling

  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1/2 cup pumpkin puree
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg

Instructions

Cookie Cakes

  • Preheat oven to 350°
  • In a large bowl cream the butter and brown sugar together for about 2 minutes. Add the egg and mix to combine.
  • In a separate bowl combine the cocoa, Einkorn flour, baking powder, baking soda, cinnamon, and salt.
  • In a small bowl mix your buttermilk and vanilla together.
  • Add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beating until smooth. Be careful not to overmix.
  • Drop batter by ¼ cup (I use an ice cream scoop) onto prepared baking sheets. This will yield 4” diameter cookie cakes. Alternatively, you can use a 1.5 Tbsp cookie scoop for 2”-2.5” diameter cookie cakes.
    Be sure to leave at least 2” of space between each scoop of batter so they have room to spread.
  • Bake for 15-16 minutes or until they are firm to the touch. Remove from oven and cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Optionally you can spread the batter out a bit with the back of a spoon. If you do this, they will be slightly flatter and have a smoother top. If you don’t do this they will turn out a bit more mounded on top with some cracks. I think they look great either way!
Course: Dessert
Cuisine: American
Keyword: einkorn chocolate pumpkin whoopie pies
Servings: 8

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating