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.

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23 Responses to “Banana Split Cupcake”

  1. #
    stephchows — September 15, 2009 at 12:47 pm

    Great cupcake hero entry!!! yum!

  2. #
    oneordinaryday — September 15, 2009 at 2:04 pm

    You’re right – it’s a freaking cute cupcake! I especially love that frosting and how you got it to look like a scoop of ice cream. Nicely done!
    This is my first CH and I can’t wait till the voting begins! : )

  3. #
    Amanda — September 15, 2009 at 2:49 pm

    Wow, what a yummy looking cupcake! Great idea!

  4. #
    oneparticularkitchen — September 15, 2009 at 4:14 pm

    This is ADORABLE!! I love it!

  5. #
    Xiaolu — September 15, 2009 at 5:08 pm

    Gorgeous cupcake, Jen! I love how the cherry stands out. How do you get that black background if you don’t mind me asking? I’m pretty new to this food photography thing 8)

  6. #
    Amy Kingman — September 15, 2009 at 5:41 pm


  7. #
    Jen — September 15, 2009 at 5:51 pm

    Xiaolu – It’s actually just my black table. I’ve also had luck using a plain black piece of construction paper (most of my backgrounds are the 12×12 scrap-booking papers) or a black towel to get the background all black.

    Here is an example using paper, and one using a towel.

  8. #
    Xiaolu — September 15, 2009 at 5:59 pm

    Thanks! That’s really helpful.

  9. #
    Joanna — September 15, 2009 at 8:28 pm

    Yum! Great idea 🙂

  10. #
    Stephanie Wagner — September 15, 2009 at 10:44 pm

    Awesome idea!

  11. #
    bcallegra — September 16, 2009 at 2:04 am

    Very creative and it looks great!

  12. #
    The Novice Chef — September 16, 2009 at 3:15 am

    What a cute idea! I love it!! And I know my nieces would be in love!

  13. #
    nutmegnanny — September 16, 2009 at 3:33 am

    Great idea…they look delicious!

  14. #
    jesstyler — September 16, 2009 at 4:08 am

    holy deliciousness! I NEED one of those! 🙂

  15. #
    Kerstin — September 16, 2009 at 4:48 am

    How creative, I love them! So cute and tasty with that cherry on top!

  16. #
    Ingrid — September 16, 2009 at 3:14 pm

    Very cute looking! I like your idea.

  17. #
    lifeoftheparty — September 16, 2009 at 7:25 pm

    These cupcakes are pure genius… you’ve definitely got my vote!

  18. #
    Jigginjessica — September 17, 2009 at 12:34 am

    Cute idea! What a great entry!

  19. #
    thegreatpantryraid — September 17, 2009 at 7:37 pm

    Wow – super cute! A lot of work, I’m sure, but such a big payoff! Great job!

  20. #
    Kami — September 17, 2009 at 8:32 pm

    So stinkin’ cute!

  21. #
    Caroline — September 19, 2009 at 6:23 am

    Very cute, indeed and loving the pineapple in the frosting. I can just imagine how delicious this would taste. What a great idea.

  22. #
    Keiara Wells — September 19, 2009 at 5:57 pm

    MMM, it looks fantastic! I’ll have to try this one 🙂 xox

  23. #
    Sweet and Savory — October 15, 2009 at 5:55 am

    These cupcakes are precious besides, I am sure, being delicious. What a great idea.

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