Pumpkin Whoopie Pies

I came across several pumpkin whoopie pie recipes and I thought they looked tasty. And Halloween-ish. So one afternoon, Boo and I gave them a try.

Whoopie pies and I were not made for each other.

They actually taste really good. But I am not at all a fan of the texture. Cakey cookies and that filling. Not for me.

So I loaded them up to take to a friend. Because if you like whoopie pies, they are yummy.

But on the way they fell off the stroller and were unsalvageable.

Ill-fated from the start.

BUT if you like whoopie pies, you should give these a try.


Chocolate Pumpkin Whoopie Pies
Makes about 24 cookies, 12 pies.

Cookies:
1 3/4 cups flour
1 /2 tsp salt
3/4 cups unsweetened cocoa powder
1/2 TB baking soda
1/2 tsp baking powder
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 cup buttermilk, at room temperature
1 tsp vanilla extract

Combine the flour, salt, cocoa powder, baking soda, and baking powder in a medium bowl and whisk together to blend. Set aside.

Combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes.

Beat in the egg.

Blend in the buttermilk and vanilla extract until incorporated.

Mix in the dry ingredients, blending just until combined.

Drop about 2 teaspoons of batter per cookie onto the cookie sheets lined with parchment paper.

Bake for 12 minutes in a preheated 400˚ oven, rotating the pans halfway through baking. Allow to cool on the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Filling
4 ounces cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup powdered sugar
1/4 cup canned solid pack pumpkin
Pinch of cinnamon
Pinch of nutmeg

Whip together cream cheese, butter and powdered sugar on medium speed until smooth, about 3 minutes.

Add pumpkin, cinnamon, and nutmeg. Beat until smooth, scraping down the bowl as needed.

Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.

Adapted from:
Martha Stewart
Annie's Eats