Chocolate Pumpkin Cream Cheese Whoopie Pies

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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

Print Recipe

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

• Author: Heather L McCurdy
• Prep Time: 1 hour, 10 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: 24 1x

Ingredients

Scale 1x2x3x

• 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

Instructions

1. Preheat oven to 375.
2. Mix milk and vinegar and let sit 10 minutes.
3. Meanwhile, cream sugar and butter.
4. Add eggs and continuing creaming until nice and fluffy.
5. Add water to milk.
6. In separate bowl mix flour, cocoa powder, salt and baking soda.
7. Add flour mixture and milk mixture to sugar, butter and eggs, alternating 1/3 of each mixture.
8. Start with flour and end with milk.
9. Mix in vanilla.
10. Drop by small spoonful onto greased cookie sheet.
11. Bake 10-15 minutes.
12. Let cool thoroughly before filling. (Approximately 1 hour)

Notes

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.

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