There is certainly something great about pumpkins this time of year, as Charlie Brown could attest, but a pumpkin sandwich? Well, with Fall holidays approaching, it makes perfect sense! Don’t worry, I’m not gonna try and suggest we slice-up some gourds, slap them between whole wheat with mayo, hold the onions, add pickles (save that for Subway), but it is almost Halloween… So, tricks & treats shall be at last!
There is no shortage of delicious chocolate come Oct. 31st, and I have always thought it paired nicely with pumpkin in desserts. I wanted to try and develop a recipe that had the flavors of both and so, I opted to make chocolate pumpkin cookie sandwitches (I just had too). These might be more aptly called whoopee pies, since we’re giving them a marshmallow center. Not just any marshmallow center, but a seasonal Pumpkin-Spice marshmallow middle, jackpot! I stumbled upon this variety of marshmallows in the store the other day, and somehow two bags ended up in my basket… I’m not even sure how that happened, but once they were on my kitchen counter, I knew I’d better put them to use. I was on the brink of making them into a fall version of rice krispy treats, when I remembered a recipe that was printed on the packaging of a new cookie sheet I bought. It was for basic chocolate whoopee pies (really just a cookie & marshmallow sandwich if you’ve never had one before), and the baking light bulb went off! I knew the two must be meant for each other, or at least I was going to try and see.
The marshmallows themselves, taste slightly sweet with hints of pumpkin pie spices, like your standard cinnamon & cloves. I wanted to incorporate a little more pumpkin into the recipe, so I decided to add canned pumpkin to the chocolate cookie batter as well, thus adding moisture & flavor.
At first try I decided to make things more complicated by engineering a combined marshmallow filling for the cookies, using chopped candy corns for sweetness & orange color, butter, and both regular and pumpkin-spice marshmallows. The result? Well, besides a mess, I did achieve a perfectly Halloween colored & flavored ‘filling’, but I think I didn’t add quite enough marshmallows, and so it was more of a glaze. It was better suited for the top of a sticky chocolate bundt cake, and you might be seeing that on dinnervine in the near future:). Then I decided to abandon the cookie nightmare and keep things simple. So, using just the oven, I melted the marshmallows on the just-baked cookie halves, then adding the other cookie half. Cookie sandwich complete!
If you are a chocolate lover these are for you. Rich, decadent and I think the chocolate cookies alone are delicious! This cookie version is almost brownie-like, but with a more cohesive texture, making them perfect for a chewy sweet marshmallow center! Though the chocolate is the dominant flavor with these lil spooky sandwiches, the pumpkin makes them extra seasonably special!
…and here’s how the wicked ‘witches came together…
- 4 oz semi-sweet chocolate chips
- 2 oz unsweetened chocolate, chopped
- 1 stick butter (unslated, ½ cup)
- ¼ cup canned pumpkin
- 3 eggs
- 1 cup baking sugar
- 1 tsp vanilla (Rodelle)
- 1 cup flour
- ¼ cup baking cocoa powder (Rodelle)
- ½ tsp baking powder
- ¾ tsp salt
- 1 bag Pumpkin Spice Marshmallows (Seasonal, Kraft Jet Puffed)
- Line large cookie baking sheet with parchment paper.
- In medium-size mixing bowl combine & sift dry ingredients: flour, soda, salt & cocoa.
- In double boiler, gently melt unsweetened & semi sweet chocolate, adding stick butter and stirring intermittently, till smooth and glossy.
- Transfer warm melted chocolate to separate madium-sized mixing bowl, whisk in sugar, eggs and vanilla, stirring constantly till combined.
- Whisk in dry mix gradulally & fold well using spatula.
- Refridgerate cookie dough for about 20 minutes to firm-up.
- Preheat oven to 375.
- Spoon generous tablespoons of dough onto lined cookie sheet & bake till they just spring-back to touch, about 7-9 minutes.
- Remove cookies from oven, cool on parchment on wire rack till cooled. Take ½ of cookies, flip over and return to parchment lined baking sheet.
- Place about 2 of the mid-size Pumpkin Spice Marshmallows on top of each upside down cookie (marshmallows will just cover surface.
- Return to oven for a minute or so, till marshmallows soften & puff slightly.
- Remove cookie halves and cool on rack for a minute, then pressing other cookie half on top of marshmallow gently to combine sandwiches.
- Place andwiches on rack till completely cool.
You can make them using full-sized cookies, but I think since they are rich, smaller, mini sandwiches work best. The marshmallows just needs to barely warm & puff in the oven for a minute or less, or they’ll start to crisp around the edges, which will give you more of a cookie S’mores… though, that doesn’t sound like the worst problem to have! Definitely let the cookies cool completely before adding the marshmallows, or the top of the inverted cookie half will stick/rip. Also, I recommend using parchment again for melting the marshmallows on the cookie’s 2nd trip to the oven. These are slightly chewy, chocolatey and delic. Tricks are overrated, but luckily these are a perfectly-paired Halloween treat!Pin It