Pumpkin Chocolate Whoopie Pies

Whoopie pies are made of two chocolate cake-like cookies sandwiched with some kind of frosting. The frosting is different from marshmallow frosting, buttercream frosting to cream cheese frosting. In this pumpkin chocolate whoopie pies I am using caramel spice filling. This recipe is easy to make, similar to a chocolate pumpkin cake.

About This Recipe

• This recipe has two parts. 1) is the cookie part and 2) is the filling. The original chocolate whoopie pies have marshmallow filling, but throughout the years the recipe has developed. And now all whoopie pies contain all different kinds of fillings. Since this Pumpkin Chocolate Whoopie pie is a fall recipe, I filled them with a caramel spice filling.
• The cookies are a combination of chocolate and pumpkin cake. The pumpkin puree adds a ton of moisture to this cake texture.
• Alright, yes! these are sandwich cookies, however, they are delicious just on their own. The filling just adds extra flavor and sweetness to the cookies.

See other pumpkin recipes; Pumpkin Donuts,

How To Make The Pumpkin Chocolate Whoopie Pies

How To Make The Cookies;

• One main ingredient in these cookies, is pumpkin puree which contains a lot of juice. That extra juice impacts the texture of the finished product. To remove all that juice, empty one can of pumpkin puree in a bowl and cover the top with a thick piece of paper towel to absorb all its juice. In the end, you will have a thicker puree.

• Melt the chocolate chunks in the microwave in 20 Sec. intervals. Stir after each time. Set aside to cool down slightly.
• In a large bowl sift all the dry ingredients including all the spices.
• Cream the butter along with the sugars, and add in the thickened puree, and vanilla extract. Now add the cool melted chocolate and mix.
• Gradually add the dry ingredients and mix. Do not overmix. Overmixing makes the Pumpkin Chocolate Whoopie Pies dense and not as fluffy.
• Place small balls of the dough on the lined baking sheet and flatten each ball with a bottom of flat glass. Bake and let cool completely.

How To Make The Filling;

• Leave the cream cheese out of the fridge for a few hours before making the frosting. Butter and cream cheese needs to be at room temperature. Beat these two ingredients well until soft and creamy.
• Mix the Meringue Powder into one cup of powdered sugar. set aside.
• Add the pumpkin puree, and all the spices, and mix.
• Gradually add the cup of powdered sugar that contains the Meringue Powder, and mix. Then add the rest of the powdered sugar. If the frosting is too dry add a couple of tablespoons of cream, and if it is too runny add more powdered sugar.
• Add a tablespoon of frosting to one of the cookies, put the other cookie on top of it, and gently press down.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe