I live in Pennsylvania. I’m a transplant. I originally come from Michigan. My husband is a PA native. Around these parts, they call whoopie pie (a Michigan/Mennonite term) “gobs”. So, depending on what part of the world you are from we will be making pumpkin whoopie pies/gobs today. I hope you enjoy these yummy little cakes as much as my husband and I do. They are so rich and chocolatey!
Check out what my pals over at The Crumbs And Chaos had to say about this recipe:
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!
These pumpkin and chocolate whoopie pies are uh-mazing. seriously, you have got to make these yummy thangs!
2 cups Gold Medal All-purpose Flour
2 teaspoons McCormick Pumpkin Pie Spice
1 1/2 teaspoons Baking Powder
1/4 teaspoon Fine Salt
2 Large Eggs
3/4 cup Libby’s Pure Pumpkin Puree
1 cup Packed Domino Brown Sugar
1/3 cup Unsalted Butter, melted PLUS 1/4 cup Butter, room temperature
3/4 cup Heavy Cream, divided
2/3 cup Toll House 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.
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Quick Tip: These are the perfect dessert for kids’ parties, birthdays, and holiday events.
Thank you to Crumbs And Chaos for this great recipe.