In case you haven’t heard, there is a pumpkin shortage happening in the U.S. right now, so naturally I went to the grocery store and bought 10 cans of pumpkin puree for all my fall cooking. One of my favorite types of cookies to make are pumpkin chocolate chip. I’ve tweaked my family recipe over the years and have finally made my favorite cookie filled with heaping amounts of chocolate chips. The cookies come out soft and puffy and are a delicious mix of sweet and spicy.
My parents are visiting this week, and one of my dad’s favorite desserts is a whoopie pie. Back home in Massachusetts, whoopie pies are some of the most famous desserts in Boston. I decided I would try and combine my love of pumpkin cookies with my dad’s favorite whoopie pies. What started out as a random experiment turned out to be absolutely delicious.
For the cookies, I like to use melted butter as a opposed to oil, and a heaping amount of nutmeg and chocolate chips. The recipes that I’ve seen don’t call for nutmeg, but I think that, mixed with some cinnamon, gives the cookies a nice spice flavor. I bake the cookies for 10 minutes and then let them continue to cook for about 2 minutes on the baking sheet. Parchment paper works best for baking, and to cool I place the cookies in the freezer for 5 minutes before creating the pies.
For the whoopie pie filling, I like to use my homemade whipped cream instead of a traditional whoopie pie filling. I use about 1 cup of heavy cream, 1/4 cup of sugar, and 1 to 2 teaspoons of nutmeg and cinnamon. I whip the ingredients together for about 5 minutes or until the whipped cream is light and fluffy.
I like to wrap and freeze the pumpkin whoopie pies overnight and enjoy them the next day; however, a warm cookie filled with cool whipped cream is quite delicious in front of the fire on a rainy fall night.