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Pumpkin-Chocolate Whoopie Pies


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  • For cookies:
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 Tbsp ground cinnamon
  • 1 Tbsp ground ginger
  • 1 tsp ground cloves
  • 2 cups granulated sugar
  • 1 cup safflower oil
  • 3 cups solid-pack pumpkin puree, chilled
  • 2 large eggs
  • 1 tsp vanilla extract
  • For filling:
  • 2 Tbsp unsalted butter, room temperature
  • 1/2 cup plus 1 Tbsp heavy cream
  • 1/3 cup unsweetened cocoa powder
  • 1 cup plus 1 Tbsp confectioners' sugar



Step 1

To make cookies:

1. Preheat oven to 350°F. Line 2 large baking sheets with parchment or a nonstick baking mat.

2. 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.

3. 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.

To make filling:

1. With an electric mixer on medium-high, beat butter, cream, cocoa, and confectioners’ sugar until pale and fluffy, 2 to 3 minutes

2. Spread filling (about 1 scant Tbsp) 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.)

Makes about 3 dozen.

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