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Ronnie Woo - Pumpkin Chocolate Chip Whoopie Pies

Ronnie Woo - Pumpkin Chocolate Chip Whoopie Pies
Ronnie Woo combines cookies and cake into a melt in your mouth dessert.
Pumpkin Chocolate Chip Whoopie Pies
Course:
Dessert
Seasonal Event:
Fall
Yield:
Makes 12 Whoopie Pies
Ingredients:

COOKIES:

  • 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

FILLING:

  • 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

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.

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