November 6, 2018
By Taylor Harbin
The most delicious fall dessert maybe ever??
Whoopie pies should be the next cupcake. They are a cake sandwich basically, so what’s better than that? Not much. TheseSpiced Persimmon Dark Chocolate Whoopie Pies are a fun take on the classic chocolate/vanilla combo by combining some of Fall’s best flavors: sweet, honey-like persimmons and warm, cozy spices. We start with classic buttermilk dark chocolate cake-like cookies and stuff them with a delicious spiced persimmon buttercream. The sweet, spiced filling is the perfect pairing against the rich, tender dark chocolate little cakes.
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These little cakes are pretty versatile, too. Make them as a pie alternative for Thanksgiving (who said you can’t have cake on Thanksgiving, anyway?), bring a plate of them over to your neighbors just because, or make them simply for cake’s sake. No matter why you make ‘em, you’ll be glad you did. These dark chocolate whoopie pies are irresistible!
When shopping for persimmons, choose fuyu persimmons that are deep orange and slightly firm to the touch but with a little give when you give them a light squeeze. For ease on the big day if you plan on whipping these up for Thanksgiving, the cakes and persimmon puree may be made a day in advance and then just whip up the buttercream and assemble the day of. TheseSpiced Persimmon Dark Chocolate Whoopie Pies are best eaten the same day they’re assembled. Happy Thanksgiving!
Spiced Persimmon Dark Chocolate Whoopie Pies
The most delicious fall dessert maybe ever??
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Prep Time 30 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
Servings 16
Calories 252 kcal
Ingredients
COOKIES
- 2 c all-purpose flour
- 1/2 c unsweetened Cocoa powder (I loveValrhona)
- 1/2 t baking powder
- 1 1/2 t baking soda
- 1/2 t salt
- 1/2 c unsalted butter (1 stick), room temperature
- 1 c granulated sugar
- 1 large egg room temperature
- 1 t vanilla extract
- 1 c buttermilk room temperature
FILLING
- 1/4 c unsalted butter (1/2 a stick), room temperature
- 1/2 c persimmon puree (recipe below)
- 3 c powdered sugar or more depending on consistency
- 1 t vanilla extract
- 1 t ground cinnamon
- pinch ground cloves
- pinch of salt
PERSIMMON PUREE
- 3 medium/large fuyu persimmons peeled, seeded and cut into wedges
- 1/2 c water
Instructions
MAKE THE PERSIMMON PUREE
First, let’s make a quick persimmon puree to put into the buttercream later. Add the persimmon wedges into a small saucepan along with the water. Over medium-high heat, bring to a simmer then reduce heat to low and simmer for about 30 minutes, until persimmons are tender and cooked through and most of of the water has evaporated.
Transfer persimmons and any remaining liquid to a blender and blend until smooth. The consistency should be thick, similar to the consistency of butter. Set aside to cool to room temperature.
BAKE THE WHOOPIE PIES
Preheat oven to 350 F. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt together and set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy, about 2 minutes. Add in the egg and vanilla and mix again to incorporate. Add in half of the dry mixture and allow to mix for a few seconds to incorporate then half the buttermilk and repeat with the remaining dry mix and buttermilk. Mix until batter just comes together.
Using an ice cream scoop or large spoon, add 1 tablespoon-sized dollops of batter onto parchment-lined baking sheets about 2 inches apart. Bake for about 10-12 minutes until cakes are puffed and spring back when you gently press on them. Allow to cool completely before filling.
MAKE THE FILLING AND ASSEMBLE
In the bowl of a stand mixer fitted with a paddle attachment, whip together the butter and powdered sugar, starting the speed on low until the powdered sugar is incorporated then gradually increase speed to high and beat until mixture is very fluffy, about 3-5 minutes. Add in the vanilla, salt, and spices and beat again to incorporate. Add in 1/2 a cup of the persimmon puree and mix to combine. Depending on ending consistency of your persimmon puree, more powdered sugar may be necessary to achieve a buttercream texture so adjust as necessary to your desired thickness.
Dollop about a tablespoon dollop of buttercream to the center of one cookie then add another on top and gently press together to create a sandwich. Repeat with remaining cookies.
Nutrition
Calories: 252kcalCarbohydrates: 63gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 35mgSodium: 211mgPotassium: 206mgFiber: 1gSugar: 13gVitamin A: 306IUVitamin C: 26mgCalcium: 47mgIron: 2mg
Keyword chocolate, cookie recipe, holiday dessert, holiday recipe, persimmon, whoopie pies
Tried this recipe?Tag @jojotastic on Instagram & tag #jojotastic!
Also, be sure to check out Suite One Studio’s platter for Food52! We love it for Thanksgiving, Christmas, and even just making dinner special on a random weeknight.
What do you think? Will you be making any goodies with persimmons this fall? We really hope you like our whoopie pie recipe!!
Looking for even more dessertrecipes? Check out these:
- pumpkin nutella swirl tart recipe
- tahini frangipani apple galette with salted honey rose cream recipe
- spiced pear ricotta muffin recipe
- baked pumpkin doughnuts with bittersweet chocolate ganache
Photography, styling, and recipe by Taylor Harbin of All Purpose Flour Childfor Jojotastic.
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Joanna Hawley-McBride is a Pacific Northwest-based social media strategist, content creator, and former textile designer. Joanna is the founder and editor-in-chief of Jojotastic, a lifestyle blog focused on Joanna’s work-in-progress cabin, finding the best pair of underwear through #UnderwearThesis, and empowering women to explore nature — all in her signature unfiltered style. Her work has been featured in Domino, CNBC, and Eating Well.
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