Chocolate Pumpkin Whoopie Pies

Since I started reading food blogs earlier this year, I have seen so many variations of whoopie pies. Chocolate, red velvet, pumpkin, strawberry, s'mores... the list goes on and on. They always look so charming, and the flavor combinations always leave me craving a bite.

When this recipe popped up in my inbox, I knew I had to make these. (Chocolate + Pumpkin = Whoopie!) The combination sounded perfect for an October treat, and yes, these were quite perfect. This was my first attempt at a whoopie pie, and I can assure you there will be many more to follow. The cookie is so soft and cake-like, and it's full of luscious chocolate flavor. The spice from the pumpkin filling is just enough to really pop. Yum, so good! These were easy and fun to make... I mean any cookie that comes out of my oven looking like that makes me smile. :) They were also a huge hit at the office. Definitely a crowd pleaser so give them a shot!

Ingredients
Yields about 20
For the cookies 
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tbsp 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 tsp pure vanilla extract
For the filling
4 oz cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup confectioners sugar
1/4 cup canned solid pumpkin
Pinch of cinnamon
Pinch of nutmeg

Directions
Prepare cookies... Preheat oven to 375°. Line baking sheet with non-stick baking mat or parchment paper; set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In the bowl of an electric mixer, combine butter, shortening, and both sugars. Using 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 milk and vanilla, and finish with the remaining flour mixture.

Drop about a tablespoon of dough onto prepared baking sheet, spacing 2 inches apart. Bake 12-14 minutes or until cookies spring back when lightly touched. Place baking sheet on wire rack and let cool 5-10 minutes. Remove cookies from baking sheet and transfer to wire rack to cool completely.

Prepare filling... In a medium bowl, mix together cream cheese, butter, and confectioners sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg. Mix until smooth, scraping down bowl as necessary.

Assemble whoopie pie... Pipe or spoon filling on the flat sides of half the cookies then sandwich with remaining cookies.

Source: Martha Stewart