join me in the kitchen

Mini Chocolate and Pumpkin Whoopie Pies


I am very late in sharing with you these little bites of heaven!  I made them for a Halloween potluck luncheon and everyone seemed to really enjoy them.  The cakes are very puffy and fluffy.  The filling is light and sweet.  The pumpkin gives the filling an orange tint.  (If you want to be especially festive you could add a few drops each of yellow and red food coloring to enhance the orange/black contrast!)  These were great for Halloween, but I think they are a very nice fall treat in general.  They would certainly add some spunk to a traditional Thanksgiving table.  (Minus the eyeballs, of course!)

I love packaging treats individually these days!  I just can’t get enough of it!  Not only does it look super cute, but I find people enjoy slipping a treat into their pocket or purse for later–especially after a heavy meal.

Here are some other treats I have wrapped individually:

Kitchen Sink Cookies

Better than Brownie Cookie Peanut Butter Sandwiches

Chocolate Sugar Cookies with Pink Frosting and Sprinkles

Mini Chocolate and Pumpkin Whoopie Pies:


  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon unsalted butter, softened
  • 1/4 cup shortening
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • Filling

  • 4 ounces cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup confectioners’ sugar
  • 1/4 cup canned pumpkin
  • Pinch of cinnamon
  • Pinch of nutmeg
  • Preheat oven to 375 F. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl and set aside.

    Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg and mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.

    Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks.  Cool completely.

    In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners’ sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg.  Whip until smooth

    Spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies.

    Adapted from Martha Stewart.

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