Dessert+baking

Chocolate pumpkin Whoopie Pies

Prep Time: 10 min / Cook Time: 10 min / Total Time: 20 min

These homemade Pumpkin Whoopie Pies consist of tender and moist pumpkin-infused cookies, supplemented with a delightful and zesty cream cheese filling, making them the quintessential autumn indulgence.

Author and photographs: Olga

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Crafting these delights is a breeze, and their robust pumpkin-chocolate flavor ensures they're universally adored, garnering rave reviews from all who indulge.

With this amount, you will get approximately 30 whoopie pie cookies (or 15 pairs).

Chocolate pumpkin Whoopie Pies

Yield: 15 mini cakes

Ingredients

Dry Ingredients:

  • 170 grams of flour

  • 40 grams of cocoa

  • 1/2 teaspoon of baking soda

  • 1/2 teaspoon of baking powder

  • 1/2 teaspoon of salt

  • 1/2 tablespoon of ground cinnamon

  • 1/2 teaspoon of ground ginger

  • 1/4 teaspoon of ground nutmeg

Wet Ingredients:

  • 200 grams of sugar

  • 120 ml of oil

  • 210 grams of baked pumpkin puree

  • Vanilla extract

  • 1 large egg, room temperature

Filling:

  • 200 grams of cream cheese

  • 200 grams of heavy cream

  • 50 grams of powdered sugar

  • optional - cinnamon and tonka bean for flavoring

  • 120 grams of crushed caramelized nuts (you can replace them with any other toasted crushed nuts or sweet dry cereal flakes, crushed as well. The crunchiness gives these whoopie pies a special texture).

Instructions

Preparation is as easy as can be:

Combine the dry ingredients. Mix the oil with sugar, egg, and baked pumpkin puree. Combine the dry ingredients with the wet ones. Drop spoonfuls of the batter onto parchment paper on a baking sheet at 170 degrees Celsius (340 degrees Fahrenheit) and bake for 9 minutes.

Once the cookies have cooled, assemble them into pies using the filling.

For the filling - just whip together cream cheese, powdered sugar, and cream.

You can dip the edges in nuts. And trust me, they are very delicious!

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