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I know that I have told you before about my experience with whoopie pies and how I have grown to love them. The moist cake filled with a creamy frosting is an irrisistible combination! Last summer I made a Raspberry Lemon version and absolutely LOVED it! But I do think that it is a must to have a whoopie pie for each season. When I saw this Pumpkin Chocolate Whoopie Pie in my newest Everyday Food Magazine, I knew that this would be my fall whoopie pie. The pumpkin cream cheese combo is an obvious, but yummy one. However, the chocolate adds a richness that I love!
PUMPKIN CHOCOLATE WHOOPIE PIES
2 cups All-purpose Flour
2 teaspoons Pumpkin Pie Spice
1 1/2 teaspoons Baking Powder
1/4 teaspoon Fine Salt
2 Large Eggs
3/4 cup Pure Pumpkin Puree
1 cup Packed Brown Sugar
1/3 cup Unsalted Butter, melted PLUS 1/4 cup Butter, room temperature
3/4 cup Heavy Cream, divided
2/3 cup Unsweetened Cocoa Powder
1 3/4 cup Confectioner’s Sugar, plus more for serving
Preheat oven to 350°. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder and salt. In a large bowl, whisk together eggs, pumpkin, brown sugar, melted butter and 1/4 cup heavy cream. Add flour mixture to egg mixture and whisk just until combined.
Drop dough in 2 Tablespoons mounds, 1 inch apart on to two parchment lined baking sheets. Bake until tops of cookies spring back when gently pressed, about 14 minutes, rotating sheets halfway through. Transfer to wire racks and let cool completely.
In a medium bowl, using an electric mixer, beat room temperature butter, 1/2 cup heavy cream, cocoa powder and confectioner’s sugar on medium high until fluffy, about 2 minutes. Spread filling on flat side of half of a cookie, sandwich with remaining cookie. To serve, dust with confectioner’s sugar.
Makes 10 pies.