Best 7 Pumpkin Chocolate Whoopie Cookies Recipes

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Indulge in a delightful culinary journey with our irresistible Pumpkin Chocolate Whoopie Cookies recipe, a harmonious blend of autumnal flavors and rich chocolate decadence. These soft and pillowy cookies, sandwiched with a creamy and velvety pumpkin filling, offer a symphony of textures and flavors that will tantalize your taste buds.

Additionally, discover a treasure trove of other delectable recipes to satisfy your sweet cravings. Embark on a baking adventure with our Classic Chocolate Chip Cookies, renowned for their chewy texture and gooey chocolate chips. Transport yourself to a tropical paradise with our refreshing Key Lime Pie, featuring a tangy and creamy filling nestled in a graham cracker crust. Satisfy your sweet tooth with our decadent Double Chocolate Brownies, offering a fudgy and intense chocolate experience. And for a taste of nostalgia, try our timeless Snickerdoodles, known for their soft and chewy texture and sweet cinnamon sugar coating.

Let's cook with our recipes!

PUMPKIN SPICE CHOCOLATE WHOOPIE PIE



Pumpkin Spice Chocolate Whoopie Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 16 whoopie pies

Number Of Ingredients 16

Nonstick cooking spray, for spraying the baking sheets
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon fine salt
1 1/4 cups packed light brown sugar
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1 large egg
1 cup well-shaken buttermilk
4 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1/4 cup pure pumpkin puree
1/2 cup confectioners' sugar
Heaping 1/4 teaspoon pumpkin pie spice
Pinch fine salt

Steps:

  • For the cookies: Line 2 baking sheets with parchment paper and lightly coat with nonstick spray.
  • Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla with an electric mixer on medium-high speed in a large bowl until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour mixture, until just combined.
  • Scoop 1-tablespoon mounds of batter on the baking sheets about 1 inch apart. Moisten your fingers, gently form each mound into a round and slightly smooth the top of each. Refrigerate until firm, about 30 minutes.
  • Adjust oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F.
  • Bake until the tops of the cookies bounce back when gently touched, rotating the baking sheets halfway through, 10 to 12 minutes. Cool on the sheets 5 minutes, then transfer to a wire rack to cool completely.
  • For the filling: Beat the cream cheese and butter with an electric mixer on medium-high speed in a medium bowl until smooth and creamy. Add the pumpkin puree and beat to combine. Add the confectioners' sugar, pumpkin pie spice and salt and beat to combine.
  • Scoop 1 tablespoon of the filling on the bottoms of half the cookies. Sandwich with the remaining cookies and press gently to push the filling to the edges. Refrigerate to chill before serving, about 1 hour.

PUMPKIN-CHOCOLATE WHOOPIE PIES



Pumpkin-Chocolate Whoopie Pies image

These whoopie pies may be small, but they pack big flavor. Intense chocolate filling enhances the cakey pumpkin cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 16

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

Steps:

  • 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.)

PUMPKIN CHIP WHOOPIE PIES



Pumpkin Chip Whoopie Pies image

This one was mentioned in my orginal chocolate whoopie pie recipe. So I decided to share my version.

Provided by tamurai Michaels

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 20

1 (15 ounce) can pumpkin
2 eggs
3/4 cup vegetable oil
2 cups sugar
2 teaspoons vanilla
2 teaspoons cinnamon
1/2 teaspoon nutmeg
4 cups flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups chocolate chips
1 cup margarine (stick butter works great)
1 cup Crisco
2 cups marshmallow cream (use the stuff in the White tub with red lid)
2 cups confectioners' sugar
1/2 teaspoon salt, dissolved in
2 tablespoons water
2 1/2 vanilla
2 -3 cups confectioners' sugar

Steps:

  • Preheat oven to 375.
  • mix well pumpkin, oil, sugar, vanilla, cinnamon, and nutmeg.
  • Blend in: flour, powder, soda, salt then add the cocolate chips.
  • Batter will be thick.
  • I usalluy use a mixer for this recipe.
  • grease cookie sheets, shape batter into a perfect flat circle (note: cookies will rise).
  • makes 20 large cookies, bake at 375 for 15-18 minutes.
  • cool and fill.
  • Filling:.
  • Cream together margarine, crisco, fluff, 2 cups confect.
  • Sugar.
  • Beat in salt dissolved in water, and vanilla.
  • Gradually beat in remaidning confect sugar till peaks are formed.

PUMPKIN WHOOPIE PIES



Pumpkin Whoopie Pies image

My kids start begging me for these cakelike sandwich cookies as soon as autumn arrives. I haven't met a person yet who doesn't like these fun treats. -Deb Stuber, Carlisle, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 18

1 cup shortening
2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1-1/2 cups canned pumpkin
FILLING:
1/4 cup all-purpose flour
Dash salt
3/4 cup 2% milk
1 cup shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next 6 ingredients; beat into creamed mixture alternately with pumpkin., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 minutes. Remove to wire racks to cool., For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled., In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator.

Nutrition Facts : Calories 344 calories, Fat 17g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 284mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN WHOOPIE PIES



Pumpkin Whoopie Pies image

A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better.

Provided by V. Stogner

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 18

Number Of Ingredients 17

2 cups packed brown sugar
1 cup vegetable oil
1 ½ cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 ½ tablespoons ground cinnamon
½ tablespoon ground ginger
½ tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
¾ cup shortening

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  • Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
  • Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
  • To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Nutrition Facts : Calories 424.8 calories, Carbohydrate 55.8 g, Cholesterol 20.8 mg, Fat 21.7 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4 g, Sodium 294.9 mg, Sugar 37.7 g

PUMPKIN CHOCOLATE CHIP COOKIES I



Pumpkin Chocolate Chip Cookies I image

You will be glad you tried this unique combination of nuts, chocolate, spices, and pumpkin.

Provided by Beth

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 48

Number Of Ingredients 13

½ cup shortening
1 ½ cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup chopped walnuts
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
  • Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 14.1 g, Cholesterol 3.9 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 99.1 mg, Sugar 8.4 g

PUMPKIN CHOCOLATE CHIP WHOOPIE PIES RECIPE BY TASTY



Pumpkin Chocolate Chip Whoopie Pies Recipe by Tasty image

Here's what you need: brown sugar, vegetable oil, eggs, canned pumpkin, flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, chocolate chips, cream cheese, butter, powdered sugar, vanilla extract

Provided by Tasty

Categories     Bakery Goods

Yield 18 pies

Number Of Ingredients 15

2 cups brown sugar
1 cup vegetable oil
2 eggs
1 ½ cups canned pumpkin
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
1 tablespoon cinnamon
1 cup chocolate chips
8 oz cream cheese, softened
½ cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract

Steps:

  • Mix the brown sugar and oil.
  • Add eggs and pumpkin, and mix.
  • Add flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and mix.
  • Stir in chocolate chips and scoop (or pipe) 2 tbsp at a time onto a baking sheet.
  • Beat the cream cheese and butter until smooth.
  • Mix in powdered sugar and vanilla extract.
  • Spread onto half of the cooled cookies, and top with the rest of the cookies.
  • Enjoy!

Nutrition Facts : Calories 432 calories, Carbohydrate 48 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, Sugar 27 grams

Tips:

  • Make sure the pumpkin puree is smooth and free of lumps. You can use a food processor or blender to achieve this.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • Don't overmix the batter. Overmixing can result in tough cookies.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are just set. Overbaking will result in dry cookies.
  • Let the cookies cool completely before filling them. This will help prevent the filling from seeping out.

Conclusion:

Pumpkin chocolate whoopie cookies are a delicious and festive treat that are perfect for fall. They are easy to make and can be enjoyed by people of all ages. With their soft and fluffy pumpkin-flavored cookies and creamy chocolate filling, these cookies are sure to be a hit at your next party or gathering.

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