Photo: Whoopie Pumpkin Pies Recipe
Ingredients
For the cookies:
- 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
For the filling:
- 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
Directions
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.
Photograph by Con Poulos
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By kchorton
Jonesboro, 49
on October 27, 2012
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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.
By jillynkay
Bolivar, OH
on December 22, 2011
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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!
By Chef Hockey
Evanston, IL
on November 22, 2011
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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.
Read all 17 reviews