Whoppie Pies

I have two different version of the "Whoppie Pie" to share today. The popular chocolate and marshmallow filling variety and a seasonal Pumpkin Pie variety. They are both very good and were definitely a hit in our home. We only made half a batch of each, which honestly is more than we need to have lying around! It is hard to walk past them without taking a nibble! The batter is quite different so we ended up with about 7 huge-yet thin-chocolate whoppie pies and about 20 smaller, more dome-ish pumpkin whoppie pies.

Chocolate Whoppie Pies
adapted from gourmet.com

2 cups flour
1/2 natural cocoa powder (or dutch-process)
1 1/4 t baking soda
1 t salt
1 cup buttermilk
1 t vanilla
1 stick butter, room temp
1 cup brown sugar
1 egg

filling
1 stick butter, room temp
1 1/4 cups confectioners' sugar
1 cup marshmallow fluff
1 t vanilla
(Combine all ingredients and mix until smooth.)

Preheat oven to 350 degrees. Combine dry ingredients in small bowl and set aside. In a stand mixer, beat butter and brown sugar for 3 minutes or until fluffy. Add egg and vanilla and beat until combined. Alternating between the two, add dry ingredients and buttermilk, beginning and ending with dry.
Drop 1/4 cup batter on parchment-lined trays and bake for about 11 minutes or until puffed and springy. Cool on a wire rack and then place filling on bottom of cookie and top with second cookie.
Pumpkin Whoppie Pies
adapted from marthastweart.com

3 cups flour
1 t salt
1 t baking powder
1 t baking soda
2 T cinnamon
1 T ground ginger
1 T ground cloves
2 cups light brown sugar
1 cup vegetable oil
3 cups canned pumpkin-chilled
2 large eggs
1 t vanilla

filling
3 cups confectioners' sugar
1 stick butter, room temp
8 oz cream cheese, softened
1 t vanilla
(Combine all ingredients and mix until smooth.)

Preheat oven to 350 degrees. In a large bowl combine dry ingredients. In a stand mixer, beat brown sugar and oil until combined. Add pumpkin puree, eggs, and vanilla. Beat until smooth. Add flour mixer at once and mix until fully incorporated.
Drop 1 heaping tablespoon of dough (I used a small ice cream scoop) on parchment-lined baking sheets about 2 inches apart. Bake until cookies are firm to the touch and springy, 12-15 minutes. Cool completely on a wire rack. Spread filling on bottom on cooled cookie and top with second cookie. Refrigerate cookies to firm up, although I preferred them freshly made.