Decadent Pumpkin Chocolate Chip Whoopie Pies
Indulge in the delightful fusion of fall flavors with these Decadent Pumpkin Chocolate Chip Whoopie Pies. Each pie consists of moist, spiced pumpkin cookies, perfectly balanced with sweet chocolate chips, and sandwiched between a rich and creamy marshmallow filling. These whoopie pies are not only a visual treat but also a delectable dessert that’s perfect for sharing or enjoying with your favorite cup of coffee or tea. Impress your friends and family this season with these scrumptious treats that are sure to become a favorite at any gathering!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Pumpkin puree
15 ounces (canned, pureed)
Eggs
2 (beaten)
Vegetable oil
3/4 cup (none)
Granulated sugar
2 cups (none)
Vanilla extract
2 teaspoons (none)
Ground cinnamon
2 teaspoons (none)
Ground nutmeg
1/2 teaspoon (none)
All-purpose flour
4 cups (none)
Baking powder
4 teaspoons (none)
Baking soda
2 teaspoons (none)
Salt
1 teaspoon (none)
Chocolate chips
1 1/2 cups (none)
Margarine
1 cup (softened)
Crisco
1 cup (none)
Marshmallow creme
2 cups (none)
Confectioners' sugar
5 cups (sifted)
Salt
1/2 teaspoon (dissolved in warm water (2 tablespoons))
Vanilla extract
2 1/2 teaspoons (none)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, combine the pie pumpkin, eggs, vegetable oil, sugar, vanilla, cinnamon, and nutmeg. Mix until smooth and well blended.
3
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Fold in the chocolate chips. The batter will be quite thick.
4
Prepare your cookie sheets by greasing them or lining them with parchment paper. Using a spoon (sprayed lightly with cooking spray for easy release), scoop the batter onto the prepared sheets, spacing them about 2 inches apart.
5
Bake in the preheated oven for 10-12 minutes, or until the cookies are just set and a toothpick inserted comes out clean. Allow to cool completely on a wire rack.
6
For the filling, beat together the margarine and Crisco in a mixing bowl until creamy. Gradually blend in the marshmallow creme and 2 cups of confectioners' sugar until smooth.
7
Dilute the dissolved salt in the warm water and add it to the filling mixture, along with the vanilla. Gradually incorporate an additional 2-3 cups of confectioners' sugar until you achieve a fluffy, spreadable consistency.
8
To assemble the whoopie pies, spread a generous amount of filling on the bottom side of one pumpkin cookie and top it with another cookie, bottom side down, pressing gently to create a sandwich. Repeat with the remaining cookies.
9
Enjoy your delicious, homemade Pumpkin Chocolate Chip Whoopie Pies!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Decadent Pumpkin Chocolate Chip Whoopie Pies?
The recipe features moist, spiced pumpkin cookies with chocolate chips and a creamy marshmallow filling.
What oven temperature is needed?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How much pumpkin puree should I use?
The recipe requires 15 ounces of canned pumpkin puree.
How many eggs are in the batter?
You will need 2 beaten eggs for the cookie mixture.
What kind of oil is used?
The recipe calls for 3/4 cup of vegetable oil.
How much granulated sugar is needed?
You will need 2 cups of granulated sugar for the cookies.
What spices give the pies their flavor?
The cookies are spiced with 2 teaspoons of ground cinnamon and 1/2 teaspoon of ground nutmeg.
How much flour is required for the batter?
The recipe uses 4 cups of all-purpose flour.
What leavening agents are used?
The recipe uses 4 teaspoons of baking powder and 2 teaspoons of baking soda.
How much salt is added to the cookies?
One teaspoon of salt is added to the dry ingredient mixture.
How many chocolate chips are in the recipe?
The recipe calls for 1.5 cups of chocolate chips.
How should I prepare the cookie sheets?
Grease the sheets or line them with parchment paper before baking.
How far apart should I scoop the batter?
Space the scoops of batter about 2 inches apart on the baking sheets.
What is a tip for easy batter release?
Spray the spoon lightly with cooking spray before scooping the thick batter.
How long do the cookies need to bake?
Bake the cookies for 10 to 12 minutes.
How do I know the cookies are finished baking?
The cookies are done when they are just set and a toothpick inserted comes out clean.
Should the cookies cool before filling?
Yes, allow the cookies to cool completely on a wire rack before assembly.
What fats are used in the marshmallow filling?
The filling uses 1 cup of softened margarine and 1 cup of Crisco.
How much marshmallow creme is needed?
The recipe requires 2 cups of marshmallow creme.
How much confectioners' sugar is in the filling?
You will use approximately 5 cups of sifted confectioners' sugar.
How is salt added to the filling?
Dissolve 1/2 teaspoon of salt in 2 tablespoons of warm water before adding it to the filling.
How much vanilla extract is in the filling?
The filling contains 2.5 teaspoons of vanilla extract.
How do you assemble the whoopie pies?
Spread filling on the bottom of one cookie and press another cookie on top to form a sandwich.
What is the consistency of the cookie batter?
The cookie batter will be quite thick once the ingredients are combined.
What is the final texture of the filling?
The filling should be fluffy and easily spreadable.
Are these good for fall gatherings?
Yes, they are ideal for autumn events and holiday parties.
What drinks go well with these treats?
They are delicious when paired with a favorite cup of coffee or tea.
How many ingredients are in this recipe?
There are 18 total ingredients listed for the cookies and filling.
Is vanilla used in both the cookies and filling?
Yes, vanilla extract is used in both the pumpkin cookies and the marshmallow filling.
What tags are associated with this recipe?
Tags include pumpkin, dessert, whoopie pies, fall flavors, and holiday treats.