Chocolate Pumpkin Whoopie Pies

Chocolate Pumpkin Whoopie Pies. A great fall party or Halloween get together treat. Their smaller size makes them more sharable for any pot luck or other event.

Originally published Oct 2012.

Wouldn't these make a terrific take-along treat to a school or neighborhood Halloween party?

I initially saw the idea for these on Pinterest. However, having my own standard recipe for whoopie pies that I've used for years, I used that recipe for the chocolate cake shells instead.

Then, I adapted my cream cheese frosting for the filling. That worked really well and turned out particularly well.

The amount of powdered sugar (icing sugar) used can vary depending on the moisture content of the pureed pumpkin. So, add enough to get the frosting to a thick but spreadable consistency.

(It's perfectly okay to use canned pumpkin or pumpkin pie filling in this recipe. But if using an already spiced pie filling, you may want to cut back on the spice level a little. Just taste and add more spices at the end if you think it needs it.)

If you don't prefer a cream cheese frosting just substitute an equal amount of butter or vegetable shortening for the cream cheese.

These can be made in a larger, typical whoopie pie size too, but I made these smaller to be a little more kid-friendly in size.

That means you can take them along to Halloween parties or school events for easy sharing in a smaller portion.

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Mini Chocolate Pumpkin Whoopie Pies

Yield: 18 mini whoopie pies

Mini Chocolate Pumpkin Whoopie Pies. A great fall party or Halloween get together treat. Their smaller size makes them more shareable for any pot luck or other event.

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Ingredients

For the Whoopie Pie Shells/Cookies

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• 2 cups + 3 tablespoon sifted flour

• 1 teaspoons salt

• 1 teaspoons baking soda

• ½ cup cocoa

• 1 cup sugar

• ½ cup hot water

• ¼ cup butter

• ¼ cup shortening

• ½ cup sour milk

• 1 egg
• 1 teaspoon genuine vanilla extract

For the Pumpkin Spice Cream Cheese Filling

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• ½ cup butter
• ½ cup cream cheese
• 4 cups icing sugar (powdered sugar) (more if needed)
• 1 teaspoon vanilla extract
• 3 tablespoon pureed cooked pumpkin (or pumpkin pie filling, see notes in instructions.)
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon

Instructions

To make the soft chocolate cookies

1. Sift together dry ingredients and set aside.

2. Mix together shortening, butter, sugar, eggs and vanilla.

3. Add milk, cocoa and hot water.
4. Then add the dry ingredients and mix until well combined but don't overmix.
5. Scoop rounded tablespoonfuls of batter onto a greased or parchment lined cookie sheet and space at least 2" apart. 
6. Bake at 325 degrees for 7-10 minutes or until centers spring back when touched.
7. Cool completely.

To make the frosting filling.

1. Blend together the cream cheese, vanilla extract and butter.
2. Add the pureed pumpkin and spices, then slowly add the icing sugar.
3. Mix until all the icing sugar is used and the icing is a smooth, creamy, spreadable consistency.
4. If you have to use a little more icing sugar that's okay.
5. For whoopie pies you will want the frosting consistency to be a little more on the stiff side, so that they hold together well when sandwiched together.

Notes

 

Nutrition Information

Yield

18

Serving Size

1 mini Whoopie Pie
Amount Per Serving Calories 277Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 39mgSodium 277mgCarbohydrates 39gFiber 1gSugar 36gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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