Pumpkin Whoopie Pie Recipe

Directions

1. Preheat the oven to 350°F and line two cookie sheets with parchment paper. In a large bowl, beat together the canola oil, light brown sugar, pumpkin puree, vanilla extract, and egg until well combined.
2. In a medium bowl, whisk together the flour, kosher salt, baking powder, baking soda, pumpkin pie spice, and instant espresso grounds.
3. Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and fully incorporated. Drop spoonfuls of batter onto the prepared cookie sheets.
4. Bake for 11 minutes, or until the whoopie pies spring back when lightly touched.
5. Remove from the oven and let them cool completely while you prepare the frosting.
6. In a stand mixer, beat the softened cream cheese, unsalted butter, and powdered sugar until smooth. In a small bowl, whisk together the instant espresso grounds and heavy whipping cream.
7. Pour the espresso-cream mixture into the frosting and continue beating until combined, smooth, and holds stiff peaks.
8. Scoop the frosting into a piping bag.
9. Pair up the whoopie pies by matching similar sizes.
10. Pipe a dollop of frosting onto the flat side of one cookie, then place the matching cookie on top, pressing down lightly to create a sandwich.
11. In a small pot, bring the heavy whipping cream and instant espresso grounds to a simmer. Pour the hot mixture over the semi-sweet chocolate chips and whisk until smooth.
12. Transfer the chocolate ganache to a piping bag and snip off the tip.
13. Drizzle the ganache over each whoopie pie.
14. Allow the chocolate to harden before enjoying.