Pumpkin-Chocolate Whoopie Pies
- 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
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.