Pumpkin and Chocolate Whoopie Pies

What goes hand and hand with autumn? Pumpkins for sure! And what goes hand and hand with Pumpkins and makes it taste even better? That's right Chocolate. I used to love always going to The Good Food Store back in Zoo-town Montana in October to get their scrumptious Chocolate Chip Pumpkin cookies. Now that I live in Ireland though they are a little hard to come by. However thanks to Martha Stewart I can still get my pumpkin and chocolate cravings filled with these wonderful little deserts. Let me know what your favourite autumn treats are in the comments below!

• Yield Makes 10

Ingredients

• 2 cups all-purpose flour (spooned and leveled)

• 2 teaspoons pumpkin pie spice

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon fine salt

• 2 large eggs

• 3/4 cup pure pumpkin puree

• 1 cup packed light-brown sugar

• 1/3 cup unsalted butter, melted, plus 1/4 cup, room temperature

• 3/4 cup heavy cream

• 2/3 cup unsweetened cocoa powder

• 1 3/4 cups confectioners' sugar, plus more for serving

Directions

1. Preheat oven to 350 degrees F/180 degrees C, with racks in upper and lower thirds. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In a large bowl, whisk together eggs, pumpkin puree, brown sugar, melted butter, and 1/4 cup heavy cream. Add flour mixture to egg mixture and whisk just until combined.

2. Drop dough in 2-tablespoon mounds, 1 inch apart, onto two parchment-lined baking sheets. Bake until tops of cookies spring back when gently pressed, about 14 minutes, rotating sheets halfway through. Transfer to wire racks and let cool completely.

3. In a medium bowl, using an electric mixer, beat room temperature butter, 1/2 cup cream, cocoa powder, and confectioners' sugar on medium-high until fluffy, 2 minutes. Spread filling on flat side of half the cookies; sandwich with remaining cookies. To serve, dust with confectioners' sugar.

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