Today, Tues. Oct. 24th, Martha Stewart made mini pumpkin whoopie pies on her show. I thought I'd post this---because it's different than Jen's recipe. They STILL have a CHOCOLATE cookie---but a pumpkin cream cheese filling. Caity, I want to kick your butt that you were here in Vegas and could have made these with me!! If you are here for Thanksgiving we will have to make them then.




Mini Pumpkin Whoopie Pies

Makes about 20


For the Cookies:
1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder (not Dutch-process)

1 1/2 teaspoons baking soda

1/2 teaspoon coarse salt

1 tablespoon unsalted butter, softened

1/4 cup vegetable shortening

1/2 cup granulated sugar

1/2 cup packed dark-brown sugar

1 large egg

1 cup whole milk

1 teaspoon pure vanilla extract

For the Filling:
4 ounces cream cheese, at room temperature

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup confectioner's sugar

1/4 cup canned solid pack pumpkin

Pinch of cinnamon

Pinch of nutmeg


1. Prepare cookies; Preheat oven to 375°. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.


2. 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; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.


3. 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 using a spatula; let cool completely.


4. Prepare filling; In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioner’s sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.


5. Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down