Mini Chocolate Whoopie Pies with creamy Pumpkin FillingsUser Submitted Recipe
For The Cookies
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
For The Filling
4 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
1/2 cup confectioners' sugar
1/4 cup canned solid pack pumpkin
A pinch of cinnamon
A pinch of nutmeg
To Prepare the cookies:
Preheat oven to 375 degrees. Line a baking sheet with parchment paper, set aside.
In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt until no lumps, set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat butter, shortening, and sugars on high speed until smooth, about 3 minutes. Add egg; mix until light and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
Spoon about 2 teaspoons of dough onto prepared baking sheets, about 2-inches apart. Baked 12 to 14 minutes, or until cookies spring back when lightly touched. Transfer baking sheets to wire racks and let cool 10 minutes. Transfer cookies from baking sheets onto wiring racks to cool completely.
To Prepare filling:
In the bowl of a stand 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, scrap the sides of the bowl if necessary.
Pipe or spoon about 2 teaspoons of the filling on the flat sides of the cookies. Top with another cookie, flat sides down. Sandwich with remaining cookies and enjoy.