Ronnie Woo combines cookies and cake into a melt in your mouth dessert.
Pumpkin Chocolate Chip Whoopie Pies
Makes 12 Whoopie Pies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, softened
- 1¼ cup brown sugar, packed
- 2 large eggs room temperature, beaten
- 1 cup pumpkin puree, packed
- 2 teaspoons vanilla bean paste
- 5 ounces cream cheese, room temperature
- ¼ cup (½ stick) unsalted butter, softened
- 1 teaspoon vanilla bean paste
- 1¾ cups powdered sugar
- 1½ cups mini semi-sweet chocolate chips
Make the Batter:
- Preheat the oven to 350 degrees. F.
- Line two baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy.
- Add the eggs one at a time and beat well after each addition.
- Add the pumpkin puree and vanilla bean paste and beat until combined.
- Using a spatula, fold in the flour mixture until just combined.
- Drop by heaping tablespoons onto the baking sheets, about 1 inch apart.
Bake the Cookies:
- Bake the cookies until they are lightly golden brown on top, about 11-13 minutes.
- Cool completely. In the meantime, make the filling.
Make the Filling:
- In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, butter, and vanilla bean paste and beat on medium speed until combined.
- Add the powdered sugar and beat until light and fluffy.
Assemble the Pies:
- Place the mini chocolate chips in a small bowl. Spread one tablespoon of filling onto the flat side of one cookie and top with the flat side of another cookie.
- Press down until the filling pushes to the edge and roll the exposed edge in the bowl of mini chocolate chips.
- Repeat with the rest of the cookies and filling.