Pumpkin Chocolate Whoopie pies
Delicious, chocolatey, decadent, and easy-to-make Pumpkin Chocolate Whoopie pies
Ingredients
For The Cookies
- ¾ cup Semi-sweet chocolate , Chopped
- ½ cup Butter, Room Temperature
- ½ cup Brown sugar, Packed
- ½ cup Pumpkin puree, reduced, see notes
- 1 tablespoon Vanilla extract
- 1¼ cup All-purpose flour, Spooned and leveled
- ¼ cup Corn starch
- 2 tablespoon Cocoa powder, sifted
- 1½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon salt
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger
For The Filling
- 4 ounce Cream cheese , Room temperature
- ¼ cup Butter, Room temperature
- ¼ cup Pumpkin puree, Reduced, see notes
- ¼ teaspoon Meringue powder
- 3 cups Powdered sugar, Sifted
- ¼ teaspoon Vanilla extract
- ½ teaspoon Pumpkin pie spice
- ½ teaspoon Cinnamon
- 1-2 tablespoon Heavy cream, As needed
Instructions
How To Make The Cookies
- Preheat the oven to 375°F and line the baking sheet with parchment paper. Set aside.
- Place the chopped chocolate in a heatproof bowl and heat in the microwave at 20-second intervals. Stir after each time until it is smooth. Set aside to cool down.¾ cup Semi-sweet chocolate
- Sift all the dry ingredients, and set them aside.1¼ cup All-purpose flour, ¼ cup Corn starch, 2 tablespoon Cocoa powder, 1½ teaspoon Baking powder, ¼ teaspoon Baking soda, ¼ teaspoon salt, 1 teaspoon Cinnamon, ½ teaspoon Ginger
- In the bowl of a stand mixer set on the paddle attachment, beat the butter and the brown sugar until soft and creamy for one minute.½ cup Butter, ½ cup Brown sugar
- Add in the pumpkin puree and vanilla extract, and mix for another minute.½ cup Pumpkin puree, 1 tablespoon Vanilla extract
- Remove the bowl from the stand mixer. Using a rubber spatula, mix in the melted chocolate. Then gradually add the sifted dry ingredients. Gently fold it in. DO NOT OVERMIX.
- Roll up a small amount of the dough in your hand and place them on the lined baking sheet.
- Use a flat-bottom glass, dip it in powdered sugar, and shake off the excess sugar. Flatten the cookie dough.
- Bake for 8-10 minutes, or until the edges are set. Remove from the oven and let cool completely before frosting.
How To Make The Frosting
- Mix the meringue powder in one cup of powdered sugar and set aside.¼ teaspoon Meringue powder, 3 cups Powdered sugar
- Using the paddle attachment, beat the softened cream cheese and butter until creamy and soft.4 ounce Cream cheese, ¼ cup Butter
- Add in the pumpkin puree, vanilla extract, and spices, and mix well.¼ cup Pumpkin puree, ¼ teaspoon Vanilla extract, ½ teaspoon Pumpkin pie spice, ½ teaspoon Cinnamon
- Add one cup of sugar that is mixed with meringue powder, and beat well.
- Gradually add the remaining powdered sugar and beat. You do not have to add all the powdered sugar. Just add until all the filling reaches a smooth and spreadable consistency.
- If the filling becomes too dry, add 1 or 2 tablespoon heavy cream, and if it is too runny add more powdered sugar.1-2 tablespoon Heavy cream
Notes
- To remove all the juice from the pumpkin puree, pour the puree into a bowl, double-fold a thick piece of paper towel and place it on top of the puree. Place the bowl in the fridge. You can do this the night before using the puree. By the time you are ready to make the recipe, the puree is reduced quite a bit.
Nutrition
Calories: 153kcalCarbohydrates: 31gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 21mgSodium: 125mgPotassium: 77mgFiber: 1gSugar: 7gVitamin A: 1445IUVitamin C: 0.3mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!