Baking {Pumpkin-Chocolate Whoopie Pies}

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November 17, 2011 by Carin

Sorry for the late post folks, but what I have for you today is delicious!  Fall is a great time for good tasting and awesome smelling desserts and these whoopie pies are no different!  These would make a good little after school treat or Thanksgiving dessert; they are not too big and pack enough sweetness to be just what you need after a hearty dinner.

 This was my first time making these whoopie pies and will definitely be making them again.  I love pumpkin and the house smelled awesome from the pumpkin pie spice.  The pumpkin puree made the cookie portion of the whoopie pie so moist and soft, yummy!  And who doesn’t love chocolate, but if you are one of the few who don’t like chocolate, these would be just as good with a cream cheese filling. 

The recipe states it make about 10 complete cookies, I ended up with 13 and a ton of extra filling.  I felt like each pie got enough filling without being too crazy and I still had a lot of filling left over. I am still trying to figure out what to do with the extra, but that is not a bad problem to have.

 Recipe from the November 2011 Everyday Food Magazine. 

(I looked for the recipe online, but it doesn’t seem to be available)

 

Combine the following dry ingredients in a medium bowl:

2 cups all-purpose flour

2 tsp pumpkin pie spice

1 ½ tsp baking powder

¼ tsp fine salt

 

Combine the following wet ingredients in a large bowl:

2 large eggs

¾ pumpkin puree

1 cup packed brown sugar

1/3 cup unsalted butter melted

¼ cup heavy cream

  •  Now add the dry ingredients to the wet ingredients and whisked until combined.
  •  Drop dough in 2 Tbsp mounds on to 2 parchment lined baking sheets about 1 inch apart.  Place sheets on top third and bottom third of oven.  Bake at 350 degrees for about 14 min.  Rotating sheets halfway through.  Bake until tops of cookies spring back when gently pressed.  Transfer to wire rack and cool completely.

 

Filling:

¼ cup unsalted butter at room temperature

½ cup heavy cream

2/3 cup unsweetened cocoa powder

1 ¾ cup confectioners’ sugar, plus more for serving

  • In a medium bowl, using an electric mixer, combine all the filling ingredients and beat on medium high speed until fluffy, about 2 mins.  Spread filling on flat side of half the cookies, sandwich with the remaining cookies.  Dust with confectioners’ sugar. 

 

Pumpkin and chocolate...so, so good!

Enjoy!

 What pumpkin flavored goodies have you made lately?  What is your favorite fall dessert?

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