Growing up Mennonite whoopie pies were a common “dessert” to have around. They are horrifically bad for you which makes them so yummy. The secret to that super fluffy filling a traditional whoopie pie has is simple – lard or shortening. I use neither so I got all fancy with my extra virgin coconut oil because butter cream filling simply will not do for any whoopie pie let alone a Chocolate Pumpkin Whoopie Pie.
I love pumpkin whoopie pies. My husband does not. I decided to make Chocolate Whoopie Pies and then fill half with vanilla cream and the other half with pumpkin. Making whoopie pies at night, I took a short cut at 10 PM and asked him if he would try the ones I finally perfected with a beautiful pumpkin cream cheese filling. He tried them. He loved them. The end. Without further ravings I present to you my Chocolate Pumpkin Whoopie Pies with a twist of cream cheese amazing-ness. You can never go wrong with cream cheese filling or frosting unless of course you are allergic to dairy.
Chocolate Pumpkin Cream Cheese Whoopie Pies
A twist on the classic whoopie pie the dark chocolate cookie is finished off perfectly with a creamy pumpkin cream cheese filling, perfect for a fall dessert
- 4 1/2 cups unbleached flour
- 2 cups sugar (I prefer raw)
- 2 teaspoons baking soda
- 1 cup butter, softened
- 1 cup water
- 1 cup black cocoa powder
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup milk
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- Preheat oven to 375.
- Mix milk and vinegar and let sit 10 minutes.
- Meanwhile, cream sugar and butter.
- Add eggs and continuing creaming until nice and fluffy.
- Add water to milk.
- In separate bowl mix flour, cocoa powder, salt and baking soda.
- Add flour mixture and milk mixture to sugar, butter and eggs, alternating 1/3 of each mixture.
- Start with flour and end with milk.
- Mix in vanilla.
- Drop by small spoonful onto greased cookie sheet.
- Bake 10-15 minutes.
- Let cool thoroughly before filling. (Approximately 1 hour)
Stores best if wrapped or layered with wax/parchment paper then wrapped in plastic or put in a container. Keep approximately 1 week or can be frozen.