Chocolate pumpkin whoopie pies are fall dessert you need to try
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This classic whoopie pie features a creamy pumpkin and cinnamon filling sandwiched between delicious chocolate cake sponges.
Total Cook Time: 38 minutes
For the cakes
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 1 egg
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 3/4 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoons baking powder
- 3/4 cup cocoa powder
For the filling
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 3/4 cup powdered sugar
- 1/4 cup pumpkin puree
- 1/4 teaspoon ground cinnamon
Preheat oven to 400° F. Grease two cookie sheets and set aside.
Make the cake: Using a standing or hand mixer, beat butter and sugar together until fluffy. Gradually mix in the egg, buttermilk and vanilla until well combined. Gradually add in the flour, baking soda, baking powder and cocoa powder and mix until just combined and smooth.
Using a cookie scoop or spoon to scoop six even amounts of the thick cake batter onto a cookie sheet. Repeat with remaining batter on the second cookie sheet. Baking cake rounds in the oven for 8 minutes, one cookie sheet at a time.
Once cakes are done, allow to cool for 2 minutes and then remove to racks to cool completely.
Make the filling: Beat cream cheese and butter until smooth. Slowly mix in the powdered sugar until smooth, then add pumpkin puree and cinnamon and beat until well-combined. Place filling in a piping bag.
Once cookies are completely cooled, to assemble, pipe a tablespoon of filling on the flat side of a cake and top with another cake, flat side down on the filling. Repeat with the remaining filling and cake.