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
- Prep Time: 1 hour, 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 24 1x
Ingredients
Scale
- 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
- 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)
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.