Whoopie!! That is all.
- 3 ounces unsalted butter (6 tablespoons)
- ¾ cup dark brown sugar, packed
- 6 ounces semisweet or bittersweet chocolate chips, Ghirardelli 60% recommended
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
Cream Cheese Buttercream
- 4 ounces cream cheese
- 1–2 cups powdered sugar
- ½ – ¾ cup pumpkin purée (as much or little as you like)
- 1 teaspoon vanilla
- pinch of salt
- 2 teaspoons heavy cream
- 2 sticks unsalted butter
- 1–2 cups powdered sugar (depending on sweetness level preference)
- 1 tablespoon vanilla extract, vanilla beans or vanilla bean paste
- 2 tablespoons heavy cream
- ½ cup store-bought or better yet homemade marshmallow fluff
- In a medium saucepan over low heat, melt together butter, chocolate chips and brown sugar. Let cool for five minutes.
- In a large bowl beat eggs with vanilla. Whisk in chocolate mixture.
- Sift together flour, baking soda and salt. In several additions, whisk dry ingredients into batter. Chill for two hours until very cold, or overnight.
- Preheat oven to 325° F.
- Scoop batter using a 1-2-inch ice cream scoop (or two large spoons). Space cookies two inches apart on a parchment-lined baking pan. Use hot water to keep the scoop clean.
- Using the inside of your hand, flatten the mounds of dough about halfway.
- Bake cookies about 10 minutes for two-inch cookies (adjust baking time for size), just until they begin to rise and loose their sheen.
- Cool completely on the pan set over a rack, then fill with buttercream.
- Store chilled, but serve room temperature.
For Pumpkin Cream Cheese Frosting
- With a hand mixer (or stand mixer with a paddle), beat cream cheese on medium-low speed until smooth, then slowly add one cup powdered sugar.
- Beat in pumpkin to taste, then add vanilla, salt and heavy cream.
- Beat in remaining powdered sugar a little at a time, stopping when you reach your desired sweetness level.
- Beat butter with a hand mixer (or stand mixer with a paddle) on medium-high speed until lightened in color, about five minutes.
- Beat in powdered sugar on low speed a little at a time, scraping down the bowl often.
- Beat in vanilla, salt and heavy cream. Beat in marshmallow fluff.
Keywords: whoopie pies, whoopie pie recipe