Mini Pumpkin Whoopie Pies (October Cookie Carnival)

Saturday, October 25, 2008

Mini Pumpkin Whoopie Pies (October Cookie Carnival)

This month’s Cookie Carnival recipe is for pumpkin whoopie pies. When I saw the email, I thought they’d be Pumpkin with a cream cheese filling. I’ve seen quite a few recipes floating around for those. But these are chocolate cookies with pumpkin filling. That way they’re black and orange for Halloween 🙂 The recipe is from Martha and you can even watch her make them with Cookie Monster here.

I’ve never made whoopie pies before so this was fun for me. The chocolate cookie batter is very chocolatey and delicious 🙂 The filling is also great. It only uses 1/4 cup of pumpkin, so it looks like I’m going to be making something else pumpkin-ey soon. I’m looking forward to that! Next time I’ll definitely make a double batch of the filling. I thought the cookie somewhat overwhelmed the pumpkin filling. But overall, these were great and I’ll definitely be making these again. Probably very soon.

Mini Pumpkin Whoopie pies – from Martha Stewart – makes ~20
For the Cookies1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk – I used soymilk
1 teaspoon pure vanilla extract

For the Filling4 ounces cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1/4 cup canned solid pack pumpkin
Pinch of cinnamon
Pinch of nutmeg

Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.

Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.

Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.

Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners’ sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.

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

Cookies, Dessert

7 comments »

23 Responses to “Raspberry Meringue Cookies”

#
1

Steph — January 16, 2009 at 1:09 am

These are so cute and perfect for Valentine’s Day!
#
2

bensbaby116 — January 16, 2009 at 1:43 am

They’re so pretty!! I love meringues, I love raspberry, and I love chocolate… I might have to try this recipe. Thanks for posting!
#
3

Linds — January 16, 2009 at 1:05 pm

Those looks absolutely lovely! Great job!
#
4

Melissa — January 16, 2009 at 1:34 pm

How pretty, pink & perfect!
#
5

Kristen616 — January 16, 2009 at 2:43 pm

Not only are they SO pretty but they look delicious! I love that flavor combination.
#
6

Erin — January 16, 2009 at 2:54 pm

I bet those would be great for a wedding or baby shower! They look lovely! And I bet the raspberry/dark chocolate combo tasted great!
#
7

Colleen — January 16, 2009 at 4:46 pm

These are BEAUTIFUL!
#
8

Jen — January 16, 2009 at 4:59 pm

These would be perfect for a baby shower. You could probably use any flavor jello in them.
#
9

Joelen — January 16, 2009 at 4:59 pm

gorgeous pic and the flavor of raspberry and chocolate is wonderful!
#
10

Lori — January 19, 2009 at 2:27 am

Those look amazing. I love that first photo, nicely done!
#
11

mooskietx — January 19, 2009 at 3:59 pm

Just looking at the picture makes me feel like i need to go to the gyms in Boston.
#
12

Katie — January 20, 2009 at 12:58 pm

Oh my gosh, these look INSANELY awesome!! I want one right now!!
#
13

Lucy — February 20, 2009 at 12:14 am

These looks simply gorgeous! and… I have a cookie tray to make for a baby shower… my yet to born grandson. Wonder how these would look in a light blue????
#
14

Jen — February 20, 2009 at 1:21 am

You could definitely use blue jello.
#
15

Alicia — February 20, 2009 at 3:43 am

These are so pretty! Im having a baby shower this weekend for a baby girl and these would be perfect. Which tip did you use for the star?
#
16

Jen — February 20, 2009 at 2:47 pm

I used the really big star tip. Not sure what # it is, but it’s the same one that I used for my peppermint meringues (there’s a picture in that post).
#
17

creativecarryout — February 20, 2009 at 3:05 pm

I saw this on tastespotting and wanted to comment on how gorgeous your photo is. I’ve bookmarked your recipe too – these are beautiful and I bet delicious with that flavor combination.
Thanks,
Michelle
http://oneordinaryday.wordpress.com/
#
18

Jen — February 20, 2009 at 9:15 pm

Thanks for the compliments!
#
19

Jennifer — February 21, 2009 at 11:57 am

Those are so cute!!!!!!!!
#
20

Erin — March 3, 2009 at 2:03 pm

Ok, you’ve inspired me…

http://erinsfoodfiles.blogspot.com/2009/03/vanilla-bean-meringues.html
#
21

colleen — March 9, 2013 at 10:32 am
Very good meringues… have made them several times for church since I found this recipe… they evaporate instantly ! Great also for a non wheat gluten item.
- beantownbaker — March 9th, 2013 @ 3:01 pm
  
  Glad you enjoy them!
#
22

behance — October 12, 2018 at 5:06 pm

I feel useful from the sharing you bring. Thank you for the value you bring to the reader