Wednesday, November 16, 2011

Pumpkin Chocolate Chip Whoopie Pies

For some reason my craving for sweets has slightly diminished since being pregnant (unfortunately, the scale still says otherwise)  But seriously, I could not keep my hands off these scrumptious Whoopie Pies after I made a batch yesterday. Eventually, I had to hide them from myself, but that plan failed because I found them after dinner and couldn't resist!

If your looking for a great Thanksgiving crowd-pleaser that isn't technically a real "pie" this is it. You can make them with or without the chocolate chips, but trust me when I say they add just the right touch.

Get the recipe and baking tutorial below...

Pumpkin Chocolate Chip Whoopie Pies
*this wonderful recipe was first introduced to me by my awesome cousin!
Whoopie Pie Ingredients (makes about 25-30 whoopie pies)
1/2 cup butter - softened
1-1/4 cups granulated sugar
2 large eggs
1 cup 100% pure pumpkin
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
*and mini chocolate chips for later

Cream Cheese Frosting Ingredients
1/2 cup butter - softened
1 8oz package cream cheese - softened
1 tsp vanilla extract
5-6 cups powdered sugar
*You will only need about 2/3 of this recipe for your whoopie pies, so half the recipe if you are not as much of a frosting fan and wont use the leftovers

Whoopie Pies - Step 1. Start by creaming together the butter and sugar.

Step 2. Add the vanilla and then the eggs 1 at a time, mix well.

Step 3. Mix in the pumpkin until well combined. 

Step 4. Place all remaining dry ingredients in a separate bowl and mix with a spoon. 

Step 5. Add the dry ingredients and mix until well combined.

Step 6. Drop batter onto a prepared baking sheet (heaping teaspoon sized) and bake at 350 degrees for 8-10 min. Cool the cookies on wire racks. *This is not the type of cookie you want to under-bake, they will not turn out nice and fluffy if you do (I learned that the hard way)!

Cream Cheese - Frosting Step 1. Cream together the butter, cream cheese, and vanilla extract until smooth.

Step 2. Add 5 cups and powdered sugar and mix well. for this particular treat, I like my frosting nice and thick so the cookies don't smoosh together... add an additional 1 cup of powdered sugar if you thick the frosting needs to be thickened. 

Step 3. Place in a frosting bag and cut the tip so you are left with a fairly wide opening (if you don't have a frosting bad, use a Zip-lock). 

Step 4. Swirl the frosting out starting from the center of your cookie making sure to get it close to the edge. Then place a 2nd cookie on top. 

Step 5. Line your chocolate chips on a plate and roll the whoopie pie over the top. (this technique works best when the frosting is brought right to the edge, then sue a knife, or a clean finger to flatten the frosting.)

Step 6. Repeat with all of your cookies, then Enjoy!


  1. These look SO good! I've never made whoopie pies but they always look so pretty and delicious! I love how perfectly you put the icing on. My food doesn't always turn out that perfect!

  2. I have one word for how delicious these look...whoopieeee! Ha, these are amazing! Pictures are lovely too.

    Along Abbey Road
    My Memories Digital Scrapbook Giveaway!

  3. Ohhh my goodness! You come up with brilliant recipes!

  4. I love this!!!! Oh man do they look good!

    - Sarah

  5. Chocolate and pumpkin are one of my favorite flavor combinations! They look so yummy!

  6. I love most anything pumpkin and when you add chocolate...YUM!

  7. I'm going to make these to bring to our family's Thanksgiving dinner....yay!!!!! I'm not a fan of traditional holiday pies, not that I needed an excuse to make these!! :)

    I was wondering how many you get from one recipe? And also, if I make them a day ahead is it best to refrigerate? Thank you!!

  8. These were a hit!!! So easy, so cute and SO delish!! :) Thank you so much for sharing this recipe!!! :D


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