If you love the cozy flavors of fall but can never resist decadent chocolate, Chocolate Pumpkin Whoopie Pies are about to become your new obsession. Imagine two pillow-soft chocolate cookies hugging a luscious pumpkin spice cream filling — the perfect marriage of rich cocoa and autumnal pumpkin. These delightful cookie sandwiches are irresistible for dessert lovers and pumpkin fans alike, perfect for gatherings or simply as a sweet homemade treat to savor with a mug of something warm.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe is built around a handful of pantry staples plus a few key seasonal favorites. Each ingredient plays an important role in achieving the signature taste, texture, and color that makes Chocolate Pumpkin Whoopie Pies so unforgettable.
- All-purpose flour: Provides the structure for soft, cake-like cookies that hold their shape but stay tender.
- Unsweetened cocoa powder: Delivers deep chocolate flavor and a gorgeous dark hue to the cookie base.
- Baking soda: Ensures the cookies rise and become fluffy without getting dense.
- Salt: Balances sweetness and enhances all the flavors.
- Ground cinnamon: Adds a warm, fragrant note that pairs beautifully with chocolate and pumpkin.
- Unsalted butter (for both cookies and filling): Provides richness, softness, and that classic homemade taste.
- Brown sugar: Brings moisture and a subtle molasses depth to the cookies.
- Large egg: Binds and enriches the dough.
- Vanilla extract (for both cookies and filling): Adds a comforting aroma and rounds out all the flavors.
- Buttermilk: Makes the cookies tender and adds a gentle tang to balance the sweetness.
- Cream cheese (for filling): Provides a creamy, slightly tangy base for an irresistible pumpkin filling.
- Canned pumpkin puree: The star of the filling, lending color, moisture, and sweet autumnal flavor.
- Pumpkin pie spice: Infuses the filling with classic cinnamon, nutmeg, and clove notes.
- Powdered sugar: Sweetens and thickens the filling for creamy, fluffy layers.
How to Make Chocolate Pumpkin Whoopie Pies
Step 1: Preparing the Cookie Dough
Start by preheating your oven to 350°F (177°C) and lining two baking sheets with parchment paper. In a medium bowl, whisk together your all-purpose flour, cocoa powder, baking soda, salt, and cinnamon — this combo sets the stage for rich, chocolatey flavor with a cozy hint of spice. In a separate, larger bowl, use a mixer to cream the butter and brown sugar until the mixture is light and fluffy, which makes for an extra-tender cookie. Add in the egg and vanilla, whipping until everything’s fully blended (your batter should already smell heavenly!).
Step 2: Mixing Wet and Dry Ingredients
Now, prepare to bring your cookie base together. Alternately add the dry ingredients and the buttermilk to your butter mixture, beginning and ending with the dry. Mixing just until combined keeps the cookies soft and prevents them from turning tough. The batter will be thick, shiny, and oh-so-chocolatey — exactly what you want!
Step 3: Shaping and Baking the Cookies
Using a rounded tablespoon, drop spoonfuls of batter onto your prepared baking sheets, spacing them about two inches apart so they have room to puff up in the oven. Bake for 10 to 12 minutes, or until the tops are set and gently spring back when touched. Give them a few minutes to cool on the baking sheet, then transfer them to a wire rack to finish cooling completely — this ensures they’re ready for their creamy pumpkin center!
Step 4: Making the Pumpkin Filling
While your cookies cool, beat together the softened butter and cream cheese until perfectly smooth. Add the pumpkin puree and pumpkin pie spice, blending until everything is deliciously combined. Gradually add the powdered sugar and vanilla, whipping until the filling is light, fluffy, and holds its shape. The result: an irresistible pumpkin filling that’s creamy, dreamy, and bursting with fall flavor.
Step 5: Assembling the Whoopie Pies
Once your cookies are fully cooled, it’s time to bring out the best part: assembling your Chocolate Pumpkin Whoopie Pies! Use a small offset spatula or piping bag to spread or pipe the pumpkin filling onto the flat side of half your cookies. Top each with a second cookie to create the most tempting sandwiches. For best results, chill the assembled whoopie pies briefly — this helps the filling set and makes each bite satisfyingly neat.
How to Serve Chocolate Pumpkin Whoopie Pies
Garnishes
You can easily dress up your Chocolate Pumpkin Whoopie Pies with a few finishing touches. Try a light dusting of powdered sugar, a drizzle of melted chocolate, or a sprinkle of mini chocolate chips along the edges of the filling for extra crunch and flair. Even a simple dollop of whipped cream on the side feels indulgent and festive!
Side Dishes
These whoopie pies are fantastic with a cold glass of milk, hot coffee, or chai tea. For a party tray, pair them with other autumnal treats like caramel apples or cinnamon roasted nuts. Their rich, sweet flavor makes them the perfect centerpiece for any fall dessert spread or afternoon treat with friends.
Creative Ways to Present
For an extra-special touch, consider wrapping each Chocolate Pumpkin Whoopie Pie in parchment and tying it with twine for a beautiful homemade gift. Arrange them in cupcake liners on a rustic platter for a bake sale or holiday gathering, or stack them on a tiered dessert stand to really show them off. You can even halve the size for bite-sized versions perfect for parties and potlucks!
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Pumpkin Whoopie Pies fresh, store any leftovers in an airtight container in the refrigerator. They’ll stay soft and delicious for up to 3 days. Let them come to room temperature before serving for the best texture and flavor; the filling will be perfectly creamy and the cookies beautifully tender.
Freezing
If you want to plan ahead or save a few for later, these whoopie pies freeze surprisingly well. Arrange the assembled pies in a single layer on a baking sheet to freeze solid, then transfer to a zip-top bag or airtight container. Thaw overnight in the fridge or for a couple hours at room temperature for a future treat that tastes just as good as fresh!
Reheating
While Chocolate Pumpkin Whoopie Pies are best enjoyed at room temperature, you can gently rewarm the cookies (without the filling) in a low oven if you want extra softness. For assembled pies, a quick sit out on the counter is all you need — the filling will become creamy and the chocolate cakes will return to their pillowy best.
FAQs
Can I make the cookie dough ahead of time?
Absolutely! You can refrigerate the cookie dough for up to 24 hours before baking. Just let it come to room temperature and give it a quick stir before scooping and baking as directed.
Can I use homemade pumpkin puree instead of canned?
Definitely! Just be sure to drain homemade puree well, as it tends to be wetter than canned. You want a thick puree for the filling so your Chocolate Pumpkin Whoopie Pies hold together nicely.
What if I don’t have pumpkin pie spice?
No problem! Feel free to use a mix of your own ground cinnamon, nutmeg, ginger, and cloves. Start with more cinnamon, then add the others to taste until you hit that classic pumpkin pie flavor.
Can I make mini whoopie pies?
Yes, you can! Simply drop smaller dollops of batter and reduce the baking time by a few minutes. They make adorable, bite-sized party treats but keep the same wonderful flavor and texture.
How can I make these Chocolate Pumpkin Whoopie Pies gluten-free?
Switch the all-purpose flour for your favorite cup-for-cup gluten-free blend. Everything else in the recipe should work the same, so nobody has to miss out!
Final Thoughts
There’s something incredibly special about baking a batch of Chocolate Pumpkin Whoopie Pies and sharing them with people you love. The combination of rich, chocolatey cookies and creamy pumpkin spice filling just feels like a warm hug in dessert form. Give them a try — you might just find yourself coming back to this recipe every fall (and maybe even beyond)!
Print
Chocolate Pumpkin Whoopie Pies Recipe
- Total Time: 37 minutes
- Yield: 12 whoopie pies 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of chocolate and pumpkin with these delectable Chocolate Pumpkin Whoopie Pies. These sandwich cookies feature rich chocolate cookies filled with a creamy pumpkin filling, making them a must-have fall dessert.
Ingredients
For the chocolate cookies:
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the pumpkin filling:
- ½ cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- ¾ cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
- Prepare the chocolate cookies: In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon. In a large mixing bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla and mix well. Alternate adding the dry ingredients and buttermilk, mixing until just combined. Drop rounded tablespoons of batter onto the baking sheets and bake for 10 to 12 minutes.
- Make the pumpkin filling: Beat the butter and cream cheese until smooth. Add the pumpkin puree, pumpkin pie spice, powdered sugar, and vanilla, and mix until fluffy.
- Assemble the whoopie pies: Once the cookies are cool, spread or pipe the pumpkin filling onto half the cookies and top with the remaining cookies to create sandwiches. Chill briefly if needed.
Notes
- Store in an airtight container in the fridge for up to 3 days.
- Bring to room temperature before serving.
- Add mini chocolate chips to the filling for extra texture.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 370
- Sugar: 31g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
