Spiced Pumpkin Chocolate Whoopie Pie Sandwich Cookies

Votes: 1

Time: 2 hours 45 minutes
Complexity: easily
Quantity: 16 sandwich cookies

Spiced Pumpkin Chocolate Whoopie Pie Sandwich Cookies - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

2 cups premium wheat flour
0.66 cups cocoa powder
1 teaspoon of baking soda
1 teaspoon fine salt
1.25 cups brown sugar
150 g of butter at room temperature
0.5 tsp vanilla extract
1 large egg
1 tbsp. well mixed sour milk

Filling

110 g of cream cheese at room temperature
2 tbsp (30 g) butter at room temperature
0.25 tbsp. pumpkin puree
0.5 cup powdered sugar
0.25 tsp pumpkin pie spice (nutmeg, allspice, cloves)
A pinch of fine salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cream cheese, pumpkin puree, pumpkin pie spice, powdered sugar, brown sugar, eggs, sour milk, vanilla extract, cocoa

Cooking the dish according to the recipe:

Make cookies: Line 2 baking sheets with parchment paper and spray with non-stick cooking spray.

Combine flour, cocoa powder, baking soda, and salt in a medium bowl. Beat brown sugar, butter, and vanilla in a large bowl with an electric mixer on high speed until light and fluffy. Add the egg and beat until combined. Reduce speed to low and add the flour mixture in 3 additions, alternating with the buttermilk. Beat just until combined.
Drop the dough onto the baking sheets, 1 tablespoon at a time, 2.5 cm apart. Wet your fingers, carefully shape each portion into a circle, and smooth the tops. Refrigerate until set, about 30 minutes.

Position oven racks in the lower and upper thirds and preheat oven to 200°C.

Bake until the tops of the cookies are firm, 10-12 minutes, rotating the baking sheet halfway through. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the fillingBeat the cream cheese and butter with a mixer on high speed until smooth and creamy. Add the pumpkin puree and beat until combined. Add the sugar. pumpkin pie spices and salt, whisk to combine.

Place half the cookies bottom side up and spoon 1 tablespoon of filling on top. Top with the other half of the cookies and press gently to spread the filling to the edges. Chill the sandwich cookies in the refrigerator for about an hour before serving.

Double Recipe sandwich cookies with a layer of marshmallow.