Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pumpkin-Chocolate Whoopie Pies 2.8 (22) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 3, 2020 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen These whoopie pies may be small, but they pack big flavor. Intense chocolate filling enhances the cakey pumpkin cookies. Ingredients For the cookies 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 tablespoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground cloves 2 cups granulated sugar 1 cup safflower oil 3 cups solid-pack pumpkin puree, chilled 2 large eggs 1 teaspoon vanilla extract For the filling 2 tablespoons unsalted butter, room temperature ½ cup plus 1 tablespoon heavy cream ⅓ cup unsweetened cocoa powder 1 cup plus 1 tablespoon confectioners' sugar Directions Make the cookies: Preheat oven to 350 degrees. Line 2 large baking sheets with parchment or a nonstick baking mat. Whisk together flour, baking powder, baking soda, salt, and spices in a bowl. In another bowl, whisk together sugar and oil until well combined. Add pumpkin puree, and whisk until combined. Whisk in eggs and vanilla. Add flour mixture to pumpkin mixture; whisk until fully incorporated. Drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Smooth tops with a wet fingertip. Bake, rotating sheets halfway through, until cookies just start to crack on top and a cake tester comes out clean, about 15 minutes. Transfer sheets to wire racks, and let cookies cool completely. Make the filling: With an electric mixer on medium-high, beat butter, cream, cocoa, and confectioners' sugar until pale and fluffy, 2 to 3 minutes. Spread filling (about 1 scant tablespoon) on flat side of half the cookies; sandwich with remaining cookies, pressing to adhere. (Whoopie pies are best eaten the same day but can be refrigerated in airtight containers overnight.) Cook's Notes A small ice-cream scoop with a release mechanism makes it easy to form uniform-sized cookies. Rate it Print