Chocolate Pumpkin Cookie Sandwiches (Whoopee Pies)
Prep time: 
Cook time: 
Total time: 
Serves: about 12 cookie sandwiches
 
Chocolate cookies are good, but they are even more decadent in a pumpkin-spice marshmallow sandwich! Our festive Halloween chocolate pumpkin whoopee pies, are the perfect treat, though not eating them all will be a trick!
What to get:
  • 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)
What to do:
  1. Line large cookie baking sheet with parchment paper.
  2. In medium-size mixing bowl combine & sift dry ingredients: flour, soda, salt & cocoa.
  3. In double boiler, gently melt unsweetened & semi sweet chocolate, adding stick butter and stirring intermittently, till smooth and glossy.
  4. Transfer warm melted chocolate to separate madium-sized mixing bowl, whisk in sugar, eggs and vanilla, stirring constantly till combined.
  5. Whisk in dry mix gradulally & fold well using spatula.
  6. Refridgerate cookie dough for about 20 minutes to firm-up.
  7. Preheat oven to 375.
  8. Spoon generous tablespoons of dough onto lined cookie sheet & bake till they just spring-back to touch, about 7-9 minutes.
  9. 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.
  10. Place about 2 of the mid-size Pumpkin Spice Marshmallows on top of each upside down cookie (marshmallows will just cover surface.
  11. Return to oven for a minute or so, till marshmallows soften & puff slightly.
  12. Remove cookie halves and cool on rack for a minute, then pressing other cookie half on top of marshmallow gently to combine sandwiches.
  13. Place andwiches on rack till completely cool.
Notes:
These are a fun fall variation on a traditional chocolate cookie marshmallow whoopee pie. You can make these with a regular jumbo marshmallow instead when the seasonal are not available. These are very decadent, and the chocolate cookie is moist and rich. You can put more marshmallow if you want to mellow the chocolate out a bit. I love the addition of pumpkin in the batter as well, as the spiced marshmallows. Let choc cookies cool before flipping over and adding marshmallow, or the tops tear quite easily. These store best in refridgerator and are easy to make ahead!
Serving size: trick or treat
Recipe by the dinnervine at http://www.dinnervine.com/2012/10/chocolate-pumpkin-whoopee-pies/