Kidd's Kooking: Pumpkin Chocolate Chip Whoopie Pies with Cream Cheese Filling

Mama & Papa Kidd went to The Affair of the Heart arts & crafts show in Oklahoma City this weekend, leaving Daughter Kidd to experiment in the kitchen! Tried to make fondant for the first time. Let's just say that's still a work in progress! However, I did make these fantastic whoopie pies today. I got this idea from a vegan recipe that I had, however, I didn't like most of the things they suggested, so here's my take!

For the cakes:

½ cup non hydrogenated vegetable shortening

2 cups sugar

2 tsp molasses

2 tsp vanilla extract

1 can pumpkin puree

2 eggs

4 ½ cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

¼ tsp nutmeg

¼ tsp allspice

¼ tsp cinnamon

1-12 ounce bag mini chocolate chips

Cream Cheese Filling:

1 - 8 oz brick cream cheese

2 cups powdered sugar

2 tbsp butter

Utensils:

Williams-Sonoma Whoopie Pie Pan

Stand Mixer

2 mixing bowls

Directions:

1. Preheat oven to 375°. Spray with non-stick baking spray, such as “Baker’s Joy.”

2. Cream shortening and sugar together using a stand mixer. You can also do it by hand. Add molasses and vanilla and beat well. Add pumpkin puree and whip until incorporated (don’t worry if the fat doesn’t mix in completely – the non hydrogenated stuff doesn’t look like it’s mixed in, but it still bakes well). Stir in eggs.

3. In a separate bowl, combine all the remaining ingredients and mix well. Add the dry mix to the wet mix until all is incorporated. It will make a stiff batter. Fold in chocolate chips.

4. Drop by spoonfuls into cavities on whoopie pie pan. (Or, you can use a cookie sheet if you do not have a whoopie pie pan. The only difference is that the whoopie pie pan makes the cakes more uniform).

5. Flatten the dough balls. My preferred method is to wear a latex glove, spray the fingers with “Baker’s Joy,” and gently press the dough balls into the pie pan cavities. Or, you can wet your fingers and gently flatten.

6. Bake for 9-12 minutes or until a toothpick inserted comes out clean and the tops spring back when pressed in the center.

7. Remove cakes from the whoopie pie pan as soon as they come out of the oven to prevent over-baking. Cover them with a towel or plastic wrap to keep moisture/steam in, as this will prevent a hard crust from forming. Prepare the filling while the cakes are cooling.

8. Cream Cheese Filling: Whip ingredients together until smooth. Set aside or refrigerate until use.

9. I put my filling in a pastry bag and used a # 12 Wilton tip to pipe the filling into the center. Make sure the sides of the cakes that were touching the whoopie pie pan are the sides that touch the filling.