I'm Called "Punkin" for a Reason!

I love Fall! As soon as September begins, even here in Vegas where it is still 100 degrees, I immediately declare it Fall and begin my annual…PUMPKIN PALOOZA. Basically, that means that every weekend I make a new recipe that includes pumpkin. So far this year I have made pumpkin chocolate chip cookies, pumpkin mousse pie, pumpkin spice cake, and a delectable Portobello mushroom ravioli in pumpkin alfredo sauce. However, this recipe for pumpkin-chocolate whoopie pies might be my favorite pumpkin-inspired recipe. First of all, how can you not get excited about a treat that has the word “whoopie” built in? You can’t help but smile! Plus, I find that when a cream-filling is sandwiched between two cookies, it is usually a recipe for success. This creamy filling is a pumpkin cream cheese with a touch of cinnamon, and the chocolate cookies are pillowy soft, almost like cake. If, for some ridiculous reason, you are not a chocolate lover, you could substitute ginger cookies or oatmeal cookies and still enjoy the pumpkin filling. However, chocolate is always best, and that is that.

Ingredients:

½ cup room temperature butter

1 ¼ cup sugar

1 egg

1 cup room temperature buttermilk

1 tsp. vanilla

1 ¾ cup flour

¾ cup cocoa powder

1 ½ tsp. baking soda

½ tsp. baking powder

Pinch of kosher salt

Filling:

4 oz. room temperature cream cheese

¼ cup room temperature butter

2/3 cup powdered sugar

¼ cup canned or fresh pumpkin

¼ tsp cinnamon

Pinch of kosher salt

Steps:

1.     Make the cookies: Grease 2 baking sheets. Preheat oven to 400. With a mixer, beat butter and sugar until fluffy. Beat in egg, then buttermilk and vanilla. In another bowl, whisk flour, cocoa powder, soda, powder, and salt. Gradually add to wet ingredients.

2.     Drop 2 tbsp. scoops onto each sheet, 3 inches apart. Bake 8 minutes. Cool 2 minutes on pan and then remove to cool on countertop.

3.     Make the filling: Beat cream cheese and butter until smooth. Slowly beat in powdered sugar. Add the pumpkin, cinnamon and salt.

4.     To assemble, spread heaping tablespoonful between two cookies.