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.






I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 






they look delicious! :o)
Hello Jen,
My name is Shannon and I’m the editorial assistant at Foodbuzz.com. Following up on a recent email invitation to be a part of our newly launched Foodbuzz Featured Publisher program, I just want to reiterate that I am very impressed with the quality of your posts. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
Those brownies look amazing.
Cheers!
Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com
Ack, your blog is making me gain weight! I’m vegan so I’ll be trying these… I think I’ll use almond milk in place of the soy milk however. I like the flavor of almonds with chocolate.
Jane of VeganBits.com
This is the only chocolate buttercream frosting I use. It’s fantastic – goes perfectly with Hershey’s Perfectly Chocolate Cake.
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