1 3/4 cups all-purpose flour
3/4 cup unsweetened good quality 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 sugar
1/2 cup dark-brown sugar, packed
1 large egg
1 cup whole milk (use whole - don't try to be healthy and use something less than whole!)
1 tsp pure vanilla extract (splurge a little for GOOD vanilla - trust me it makes a difference)
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
1/3 cup canned solid pumpkin
DirectionsPreheat oven to 375°. Line a 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 with an electric mixer, combine the butter, shortening, and both sugars. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half of the flour mixture, followed by the milk and vanilla, and add the remaining flour mixture.
Drop by the tablespoon 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.
Filling...
In a medium bowl, mix together cream cheese, butter, and confectioners sugar on medium speed until smooth, about 3 minutes. Add pumpkin and mix until smooth, scraping down bowl as necessary.
Assemble whoopie pie...
Spoon about 2 teaspoons of filling on the flat sides of half the cookies then sandwich with remaining cookies.
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