Pumpkin Chocolate Chip Whoopie Pies
Indulge in the delightful fusion of seasonal flavor and classic nostalgia with these Pumpkin Chocolate Chip Whoopie Pies. Soft and pillowy spiced pumpkin cookies filled with a rich, creamy marshmallow filling create a luscious treat that is perfect for autumn gatherings or any dessert table. With the warmth of cinnamon and nutmeg combined with sweet chocolate chips, these whoopie pies are a decadent way to celebrate fall. Each bite is a little piece of heaven that balances sweetness and spiced fluffiness, making it a favorite for both kids and adults.
10
Servings
N/A
Calories
19
Ingredients
Ingredients
Pumpkin Puree
1 (15 ounce) can (Canned, ready to use)
Eggs
2 (Large, beaten)
Vegetable Oil
3/4 cup (For mixing)
Sugar
2 cups (Granulated)
Vanilla Extract
2 teaspoons (For flavoring)
Ground Cinnamon
2 teaspoons (For spicing)
Ground Nutmeg
1/2 teaspoon (For spicing)
All-Purpose Flour
4 cups (For the batter)
Baking Powder
4 teaspoons (For leavening)
Baking Soda
2 teaspoons (For leavening)
Salt
1 teaspoon (Dissolved in water)
Chocolate Chips
1 1/2 cups (Semi-sweet)
Margarine
1 cup (Softened)
Crisco
1 cup (Softened)
Marshmallow Cream
2 cups (For filling)
Confectioners' Sugar
2 cups (For filling and decoration)
Water
2 tablespoons (To dissolve salt)
Vanilla Extract (for filling)
2 1/2 teaspoons (For flavoring)
Confectioners' Sugar (additional)
2-3 cups (To thicken filling as needed)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, beaten eggs, vanilla extract, ground cinnamon, and nutmeg. Mix well until thoroughly combined.
3
Gradually add the flour, baking powder, baking soda, and salt to the mixture, stirring until just combined. Gently fold in the chocolate chips. The batter will be thick.
4
Using a cookie scoop or spoon, drop rounded tablespoons of batter onto greased cookie sheets, shaping them into flat circles as they will rise while baking.
5
Bake in the preheated oven for 15-18 minutes, or until the tops are lightly golden and springs back when touched. Allow the cookies to cool on a wire rack.
6
For the filling, cream together the softened margarine, Crisco, marshmallow cream, and 2 cups of confectioners' sugar until smooth.
7
Dissolve the salt in 2 tablespoons of water and beat into the filling mixture along with the vanilla extract.
8
Gradually add the remaining confectioners' sugar, beating until the filling is thick and holds peaks.
9
Once the cookies are completely cooled, spread or pipe a generous amount of filling onto the flat side of one cookie, then cap it with another cookie, creating a whoopie pie. Repeat with the remaining cookies and filling.
10
Enjoy your delicious Pumpkin Chocolate Chip Whoopie Pies, and store extras in an airtight container!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Pumpkin Chocolate Chip Whoopie Pies?
They are a seasonal dessert consisting of soft, spiced pumpkin cookies with chocolate chips, sandwiched together with a rich marshmallow cream filling.
How many servings does this recipe yield?
This recipe makes approximately 10 servings.
At what temperature should I preheat my oven?
Preheat your oven to 375°F (190°C).
How long do the pumpkin cookies need to bake?
Bake the cookies for 15-18 minutes until the tops are golden and spring back when touched.
What type of pumpkin is required for this recipe?
Use one 15-ounce can of pumpkin puree.
Can I use pumpkin pie filling instead of pumpkin puree?
No, you should use plain pumpkin puree as pumpkin pie filling contains added sugars and spices that will alter the recipe.
What kind of chocolate chips are best for these whoopie pies?
The recipe calls for 1 1/2 cups of semi-sweet chocolate chips.
What ingredients are used in the marshmallow filling?
The filling consists of margarine, Crisco, marshmallow cream, confectioners' sugar, salt dissolved in water, and vanilla extract.
How do I know when the cookies are finished baking?
The tops should be lightly golden and should spring back when lightly touched with a finger.
Should the cookie batter be thick?
Yes, the batter will be thick, which helps the cookies hold their shape on the baking sheet.
How do I prepare the salt for the filling?
Dissolve 1 teaspoon of salt in 2 tablespoons of water before beating it into the filling mixture.
Do I need to grease the cookie sheets?
Yes, use greased cookie sheets to prevent the cookies from sticking.
What spices are used to flavor the pumpkin cookies?
The recipe uses ground cinnamon and ground nutmeg for a warm autumn flavor.
How much flour is needed for the batter?
You will need 4 cups of all-purpose flour.
What should I do if the filling is too thin?
You can gradually add an additional 2-3 cups of confectioners' sugar to thicken the filling until it holds peaks.
How do I assemble the whoopie pies?
Spread or pipe filling onto the flat side of one cooled cookie and top it with another cookie.
Can I use butter instead of margarine in the filling?
The recipe specifies margarine, but softened butter can typically be used as a substitute for a different flavor profile.
Is it important to cool the cookies before adding the filling?
Yes, ensure the cookies are completely cooled on a wire rack so the filling doesn't melt.
What type of sugar goes into the cookie batter?
Two cups of granulated white sugar are used in the batter.
How should I store leftover whoopie pies?
Store any extras in an airtight container to keep them soft and fresh.
What is the role of Crisco in the filling?
Crisco (vegetable shortening) helps provide stability and a fluffy texture to the marshmallow cream filling.
How many eggs are required for the recipe?
The recipe requires 2 large eggs, which should be beaten before mixing.
What leavening agents are used in this recipe?
The recipe uses both 4 teaspoons of baking powder and 2 teaspoons of baking soda.
How do I shape the batter on the cookie sheet?
Drop rounded tablespoons of batter and shape them into flat circles as they will rise during baking.
Can I use a cookie scoop for the batter?
Yes, using a cookie scoop is recommended for uniform sizing.
What kind of oil is used in the cookies?
The recipe calls for 3/4 cup of vegetable oil.
Is vanilla extract used in both the cookies and the filling?
Yes, 2 teaspoons go into the cookie batter and 2 1/2 teaspoons go into the filling.
Are these whoopie pies suitable for autumn events?
Absolutely, the pumpkin and spices make them a perfect treat for fall gatherings or any dessert table.
What texture should the pumpkin cookies have?
They should be soft and pillowy, similar to a cake-like cookie.
Can I add nuts to this recipe?
While not in the original recipe, you could fold in chopped walnuts or pecans along with the chocolate chips.