Combining two of our favorite fall flavors (Pumpkin Pie and Chocolate), this colorful twist on a classic sandwich cookie is perfect to bring to any fall gathering. From Halloween parties to Thanksgiving potlucks and every other get-together you might have in between, you can rest assured that these delicious treats will be a crowd pleaser. They might take some time to make, but they are sure worth the efforts. The recipe below will yield about 2 dozens whoopie pies.

Ingredients:

• For the Chocolate Batter
• 2 cups All-Purpose Flour, sifted
• 1 cup Granulated Sugar
• 1 cup Whole Milk
• ½ cup Unsweetened Dutch Cocoa Powder, sifted
• ½ cup Unsalted Butter, cubed and softened
• 1 Large Egg, room temperature
• 1 ¼ tsp Baking Soda
• 1 tsp Pure Vanilla Extract
• ½ tsp Salt

• For the Pumpkin Batter
• 1 ½ cup All-Purpose Flour, sifted
• 1 cup Brown Sugar, packed
• 2/3 cup 100% Pure Pumpkin Puree, packed
• ½ cup Vegetable Oil
• 1 Large Egg, room temperature
• ¾ Tbsp Ground Cinnamon
• ½ Tbsp Ground Ginger
• ¼ Tbsp Ground Cloves
• ¼ Tbsp Ground All Spices
• 1 tsp Pure Vanilla Extract
• ½ tsp Salt
• ½ tsp Baking Powder
• ½ tsp Baking Soda
• Chefmaster Sunset Orange Liqua-Gel® food coloring

• For the Cream Cheese Filling:
• 6 cups Confectioners’ Sugar, sifted
• 16 oz (2 packs) Cream Cheese, cubed and softened
• 1 cup (2 sticks) Unsalted Butter, cubed and softened
• 1 1/2 tsp Pure Vanilla Extract

Tools & Utensils:

Measuring Cups & Spoons

Bowls

Hand Whisk

Stand Mixer with a Paddle attachment (or electric mixer and large bowl)

1-oz Cookie Scoop (or small ice-cream scoop)

Baking Sheets (at least 2)

Parchment paper

Cake Tester (or toothpicks)

Cooling Racks (optional)

Spatulas

Decorating Pastry bag with coupler and large tip (#12 or similar recommended)

Rubber Band (or flat plastic bag clip)

Tall White Glass or small flower vase

Preparation:

1. Preheat oven to 350°F (325°F for convection oven).
2. Line your baking sheets (and cooling racks if using) with parchment paper.
3. Prepare Chocolate Cookie Shells:
   • Prepare and measure all your ingredients for the Chocolate Dough.
   • In a medium bowl, use a whisk to mix together your dry ingredients (all-purpose flour, cacao powder, baking soda, salt) until well combined.
   • Add butter and granulated sugar to the bowl of your stand mixer. Cream on medium-high speed until light and fluffy (the mixture will be almost white).
   • Reduce mixer speed to medium. Add egg and vanilla extract and continue mixing until well-combined and smooth.
   • Slowly add milk approx. ¼ cup at the time and continue mixing until well-combined. Scrape the sides of the bowl as needed.
   • Slowly add the dry mixture approx. ½ cup at the time and continue mixing until well-combined. Do not overmix.
   • Using the cookie scoop, drop balls of dough evenly spaced on your baking sheets, leaving about 2” in between each scoop.
   • Bake for approx. 10 to 12 minutes or until a cake tester (or a toothpick) inserted in the center comes out clean.
     • Note: when using a regular oven you might need to bake only one tray of whoopie pie at the time to allow for proper air circulation and even baking.
   • Remove from oven and let your chocolate cookie shells cool completely.
     • If you do not have extra baking sheets to use for the other cookies, let your chocolate shells cool for approx. 10-15 minutes before transferring to a cooling rack lined with parchment paper. Lined your baking sheets with new parchment paper and reuse.

4. While Chocolate shells are baking, prepare Pumpkin Shells:
   • Prepare and measure all your ingredients for the Pumpkin Dough.
   • In a medium bowl, use a whisk to mix together your dry ingredients (all-purpose flour, spices, salt, baking powder and baking soda).
   • In a separate large bowl, mix brown sugar, vegetable oil and vanilla extract until well-combined.
   • Slowly fold the dry mixture approx. ½ cup at the time and continue mixing until well-combined.
   • Reduce speed to low. Add a few drops of Chefmaster Sunset Orange Food Coloring until you reach the hue you desire and fold until the color is evenly distributed.
   • Using the cookie scoop, drop balls of dough evenly spaced on your baking sheets, leaving about 2” in between each scoop.
   • Bake for approx. 10 to 12 minutes or until a cake tester (or a toothpick) inserted in the center comes out clean.
   • Remove from oven and let your pumpkin cookie shells cool completely.
5. Prepare Cream Cheese Filling:
   • Add butter to the bowl of your stand mixer. Cream on medium-high until smooth.
   • Add cream cheese and continue beating until well-combined and smooth.
   • Add vanilla sugar and continue beating until well-distributed.
   • Reduce speed to medium. Slowly add sugar approx. ½ cup at the time until just combined.
6. Assemble your Fall Whoopie Pies:
   • Attach coupler and large round tip to your pastry bag.
   • Fold the top of your bag down a few inches and fill your bag with your cream cheese filling.
     • You can also set your bag with the tip down inside a tall glass and fold the sides on the outside of the glass. This will allow you to use both of your hands to fill the bag rather than having to hold it with one hand and transfer the filling with the other.
   • Set the cooled chocolate cookie shells flat bottom up on a baking sheet lines with clean parchment paper.
     • Is reusing the same baking sheets, make sure that those are totally cooled too.
   • Pipe a large dollop of cream cheese filling in the center of each chocolate cookie.
   • Place one pumpkin cookie shell on the top of each chocolate cookie with the flat bottom down and gently press both cookies together to sandwich the filling. Repeat with all the pies.
7. Refrigerate your whoopie pies for at least 30 minutes before serving and consume within 3 days.

You are now ready to enjoy a timeless sandwich cookie with a delicious and unique autumn flavor and color combination.