- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/4 cup sugar
- 8 Tbsp (1 stick) butter - room temperature
- 1 cup buttermilk - room temperature
- 1 egg
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp salt
pumpkin chocolate chip filling
- 3/4 cup powdered sugar
- 6 oz cream cheese - room temperature
- 4 Tbsp (½ stick) butter - room temperature
- 1/4 cup pumpkin puree
- 1/4 tsp pumpkin pie spice
- 1/8 tsp salt
- 1/4 tsp vanilla
- 1/4 cup mini semi-sweet chocolate chips
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper, set aside.
- In the bowl of a stand mixer, beat together butter and sugar until light and fluffy (2-3 minutes). Add the egg, buttermilk and vanilla, mix until incorporated.
- In a medium size bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt. With mixing speed on low, gradually add the dry ingredients. Mix until just combined (the dough will look more like a batter- remember these are cake-like).
- Remove bowl from stand place in refrigerator for 15 minutes. Once the dough has chilled, scoop 12 balls of dough (about the size of 2 tbsp.) onto the prepared cookie sheets. Place in oven and bake until the edges begin to set (approximately 8-9 minutes), be careful not to overbake. Remove from oven and let cool on sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat the process with the remaining dough.
- While the cookies are cooling, to prepare the filling, in the bowl of a stand mixer fitted with the whisk attachment, beat together cream cheese, butter and pumpkin. Add in pumpkin pie spice, salt and vanilla. With mixing speed on low, gradually add powdered sugar. Beat for 2-3 minutes until light and fluffy. Fold in mini chocolate chips (or roll edges in once they have been frosted).
- Pipe filling onto the flat side of one cookie, then sandwhich. Continue until all of the cookies have been piped and sandwiched.
Adapted from Food Network Magazine, Whoopie Pumpkin Pies