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Pumpkin Chocolate Chip Whoopie Pies Recipe

Pumpkin Chocolate Chip Whoopie Pies Recipe
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★★★★★

5.2 from 5 reviews

Delight in these moist and spiced Pumpkin Chocolate Chip Whoopie Pies, featuring soft pumpkin-infused cookies studded with semi-sweet chocolate chips and filled with a creamy, tangy cream cheese frosting. Perfect for a cozy fall treat or holiday gathering, these whoopie pies combine seasonal flavors with a luscious filling.

Ingredients

Scale

Cookies

  • 1 cup canned pumpkin puree
  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup semi-sweet chocolate chips

Filling

  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix wet ingredients: In a large bowl, whisk together the canned pumpkin puree, melted butter, packed light brown sugar, egg, and vanilla extract until the mixture is smooth and well combined.
  3. Combine dry ingredients and fold in chocolate chips: In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, mixing gently until completely incorporated. Fold in the semi-sweet chocolate chips evenly throughout the batter.
  4. Scoop and bake cookies: Drop heaping tablespoons of batter onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the cookie tops bounce back lightly when touched. Remove from oven and transfer to a wire rack to cool completely.
  5. Prepare the filling: While the cookies cool, beat together the softened cream cheese and unsalted butter until the mixture is light and fluffy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the filling is smooth, creamy, and spreadable.
  6. Assemble the whoopie pies: Once the cookies are fully cooled, pair them up by size. Spread a generous spoonful of the cream cheese filling onto the flat side of one cookie, then top it with its matching cookie to form a sandwich. Repeat this process with the remaining cookies.
  7. Serve or chill: Serve the whoopie pies immediately or cover and chill them in the refrigerator until ready to serve. They taste great cold or at room temperature.

Notes

  • Ensure the cookies are completely cool before assembling to prevent the filling from melting.
  • For best results, use canned pumpkin puree and not pumpkin pie filling, which contains added spices and sugars.
  • Store leftover whoopie pies in an airtight container in the refrigerator for up to 3 days.
  • Feel free to substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
  • This recipe makes approximately 12 whoopie pies, depending on cookie size.

Nutrition

Keywords: pumpkin, pumpkin whoopie pies, chocolate chip, fall dessert, cream cheese filling, spiced cookies, seasonal treats

Find it online: https://thefoodrecipe.com/pumpkin-chocolate-chip-whoopie-pies-recipe/