I rather like chocolate. And pumpkin. I couldn't get the lovely couple out of my head so I decided to give these pumpkin whoopie pies of Miss Martha Stewart a try. I quite liked them. They are supposed to be mini, but you can see from the picture I got a little carried away with the chocolate cookie part and they are not, in fact, mini.
I did have the thought though, that there was too much chocolate to pumpkin ratio, so next time I will either make smaller cookies, or make extra filling. I will probably make extra filling, because if you are going to eat a whoopie pie, you should eat a whoopie pie.
Below is the recipe with a few slight changes.
For the Cookies
1 3/4 C. white whole wheat flour
3/4 C. unsweetened cocoa powder
1 1/2 t. baking soda
1/2 t. coarse salt
1 T. unsalted butter, softened
1/4 C. vegetable shortening
1/2 C. pure cane sugar
1/2 C. packed brown sugar
1 large cage-free egg
1 C. whole milk
1 tsp. pure vanilla extract
-Preheat oven to 375 degrees.
-Sift together flour, cocoa powder, baking soda, and salt into medium bowl; set aside.
-Place butter, shortening, and sugars into the bowl and beat at medium speed for 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half of flour mixture, then add milk and vanilla. Mix in remaining flour mixture.
-Drop about two tsp. dough onto baking sheets lined with parchment paper, about 2 inches apart. Bake 12-14 minutes. Transfer baking sheets to wire racks and let cool 10 min. Place cookies directly on wire rack and cool completely.
For the Filling
4 oz. cream cheese, at room temperature
1/2 C. unsalted butter, at room temperature
1/2 C. 10 x sugar (confectioners)
1/4 C. pumpkin puree
Pinch of cinnamon
Pinch of nutmeg
-Using electric mixer, blend together cream cheese, butter, and 10 x sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth.
-Arrange cookies by placing desired amount of filling on flat side of cookie, top with another cookie
I would say these aren't a great option for making ahead as I wouldn't want to leave them sitting out too long with the cream cheese filling, and putting them in the fridge makes the cookie part a little hard. You could make everything ahead of time and plan to arrange them shortly before serving. Don't worry about putting leftovers in the fridge, there won't be any left over.