- 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
PUMPKIN CHOCOLATE CHIP WHOOPIE PIES DIRECTIONS:
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.