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Pumpkin Chocolate Chip Whoopie Pies

Irresistibly Soft Pumpkin Chocolate Chip Whoopie Pies Recipe

Discover the delightful blend of soft pumpkin cake and rich chocolate in these Pumpkin Chocolate Chip Whoopie Pies.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 pies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie
  • 1 cup pumpkin puree Use canned or homemade
  • ½ cup unsalted butter Melted
  • 1 cup light brown sugar Can substitute with brown or coconut sugar
  • 1 large egg At room temperature
  • 1 teaspoon vanilla extract Can substitute with almond extract
  • 2 cups all-purpose flour Use gluten-free flour for a gluten-free version
  • 1 teaspoon baking powder Check freshness
  • 1 teaspoon ground cinnamon Can substitute with pumpkin pie spice
  • ½ teaspoon ground ginger Omit or reduce if preferred
  • ½ teaspoon ground nutmeg Freshly grated is preferable
  • ½ teaspoon salt Balances sweetness
  • 1 cup semi-sweet chocolate chips Can use mini chocolate chips for more chocolatey bites
For the Cream Cheese Filling
  • 8 ounces cream cheese Softened, can substitute with mascarpone
  • ¼ cup unsalted butter Softened
  • 2 cups powdered sugar Adjust based on desired sweetness
  • 1 teaspoon vanilla extract

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • spatula
  • Cookie scoop

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine pumpkin puree, melted unsalted butter, light brown sugar, egg, and vanilla extract. Mix well until smooth, about 2-3 minutes.
  3. In another bowl, whisk together all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt.
  4. Gradually fold the dry mixture into the pumpkin batter, then stir in semi-sweet chocolate chips.
  5. Drop heaping mounds of batter onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are set.
  6. After baking, cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. While the cookies cool, beat together cream cheese and unsalted butter until fluffy. Gradually add powdered sugar and vanilla extract.
  8. Spread the cream cheese filling on the flat side of half the cookies, then top with the remaining cookies.

Notes

For best results, ensure all ingredients are at room temperature before use. Allow cookies to cool completely before assembling to avoid melting the filling.