I had a pumpkin carving party and wanted to offer a dessert that was easy for people to eat without a fork. I found a recipe on Food Network for chocolate pumpkin whoopie pies, tried it and totally failed. The pies were flat, bland and just didn't work out at all. So, I changed some things to make them fluffy, and a little healthier. Feel free to make substitutions... that is what I did and needless to say they were a hit!
Cakes:
2 cups whole wheat pastry flour
1/2 cup dark chocolate cocoa powder
1 1/4 tsp baking soda
1 tsp salt
1 cup buttermilk
1 tsp vanilla
1 stick unsalted butter, softened
1 cup packed brown sugar
1 large egg
Filling:
4 ounces low fat cream cheese
4 Tbsp unsalted butter, softened
1/4 cup pumpkin puree
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 ground clove
2/3 cup powdered sugar
Cakes:
Preheat oven to 350°F.
In a separate bowl, mix together flour, cocoa, baking soda, and salt. Stir together buttermilk and vanilla in a smaller bowl.
Beat together butter and brown sugar in a larger bowl with an electric mixer at medium-high speed until fluffy. Add egg, beating until combined well. Reduce speed to low, mix in flour mixture and alternate with buttermilk until smooth.
Spoon 1/4-cup mounds of batter 2 inches apart onto greased baking sheet. Bake in middle rack until tops are puffed 11 to 13 minutes. Place on cooling rack and let cool. Makes about 3 dozen. Can be made a day in advance.
Filling:
Beat cream cheese and butter until smooth. Add sugar slowly and continue beating until smooth. Add pumpkin and spices and beat until well incorporated.
Assemble:
Place filling in a pastry bag or zip lock bag (cut the corner of the zip lock approx 1/4 inch in diameter). Squeeze about 1 tablespoon of filling onto the flat side of the cake. Top with another cake. Repeat and enjoy!
