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Pumpkin-Chocolate Whoopie Pies

Recipe Summary

Yield: Makes about 3 dozen

Ingredients

For the cookies

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 teaspoon ground cloves

2 cups granulated sugar

1 cup safflower oil

3 cups solid-pack pumpkin puree, chilled

2 large eggs

1 teaspoon vanilla extract

For the filling

2 tablespoons unsalted butter, room temperature

1/2 cup plus 1 tablespoon heavy cream

1/3 cup unsweetened cocoa powder

1 cup plus 1 tablespoon confectioners’ sugar

      Cook's Notes

A small ice-cream scoop with a release mechanism makes it easy to form uniform-sized cookies.

Gallery

Pumpkin-Chocolate Whoopie Pies

Recipe Summary

Yield: Makes about 3 dozen

Pumpkin-Chocolate Whoopie Pies

Pumpkin-Chocolate Whoopie Pies

Pumpkin-Chocolate Whoopie Pies

Recipe Summary

Yield: Makes about 3 dozen

Recipe Summary

Yield: Makes about 3 dozen

Yield: Makes about 3 dozen

Makes about 3 dozen

Ingredients

Ingredients

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 tablespoons ground cinnamon

  • 1 tablespoon ground ginger

  • 1 teaspoon ground cloves

  • 2 cups granulated sugar

  • 1 cup safflower oil

  • 3 cups solid-pack pumpkin puree, chilled

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 2 tablespoons unsalted butter, room temperature

  • 1/2 cup plus 1 tablespoon heavy cream

  • 1/3 cup unsweetened cocoa powder

  • 1 cup plus 1 tablespoon confectioners’ sugar

Directions

Make the cookies: Preheat oven to 350 degrees. Line 2 large baking sheets with parchment or a nonstick baking mat.

Whisk together flour, baking powder, baking soda, salt, and spices in a bowl. In another bowl, whisk together sugar and oil until well combined. Add pumpkin puree, and whisk until combined. Whisk in eggs and vanilla. Add flour mixture to pumpkin mixture; whisk until fully incorporated.

Drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Smooth tops with a wet fingertip. Bake, rotating sheets halfway through, until cookies just start to crack on top and a cake tester comes out clean, about 15 minutes. Transfer sheets to wire racks, and let cookies cool completely.

Make the filling: With an electric mixer on medium-high, beat butter, cream, cocoa, and confectioners’ sugar until pale and fluffy, 2 to 3 minutes.

Spread filling (about 1 scant tablespoon) on flat side of half the cookies; sandwich with remaining cookies, pressing to adhere. (Whoopie pies are best eaten the same day but can be refrigerated in airtight containers overnight.)

      Cook's Notes

A small ice-cream scoop with a release mechanism makes it easy to form uniform-sized cookies.

Cook’s Notes

A small ice-cream scoop with a release mechanism makes it easy to form uniform-sized cookies.

Reviews

Add Rating & Review

22 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  15

2 star values:

                                  3

1 star values:

                                  2

Reviews

Add Rating & Review

22 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  15

2 star values:

                                  3

1 star values:

                                  2

Add Rating & Review

22 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  15

2 star values:

                                  3

1 star values:

                                  2

22 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  15

2 star values:

                                  3

1 star values:

                                  2

22 Ratings

5 star values:

                                  1

4 star values:

                                  1

3 star values:

                                  15

2 star values:

                                  3

1 star values:

                                  2
  • 5 star values:
  • 1
  • 4 star values:
  • 1
  • 3 star values:
  • 15
  • 2 star values:
  • 3
  • 1 star values:
  • 2

All Reviews for Pumpkin-Chocolate Whoopie Pies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Pumpkin-Chocolate Whoopie Pies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest