Chocolate Pumpkin Whoopie Pies
If you are craving a sweet fall dessert, these decadent Chocolate Pumpkin Whoopie Pies will leave you satisfied. Fluffy dark chocolate cookie cakes with rich pumpkin spiced cream cheese filling make the prefect fall treat for a Halloween party, Fall Barn party or Autumn gift basket.
Ingredients
Cookie Cakes
- ½ cup unsalted butter softened
- 1 cup dark brown sugar
- 1 egg
- 1 cup buttermilk
- 1 tsp vanilla extract
- ½ cup dutch process cocoa
- 2 cups einkorn flour or regular All-purpose Flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
Filling
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- ½ 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 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.
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 smaller bite-sized whoopie pies, then 1 scoop is perfect for a nice plump whoopie pie.
Notes
These 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.
Tried this recipe?Let us know how it was!
