Pumpkin Chorizo Whoopie Pies

Pumpkin Chorizo Whoopie Pies

Toni Gaeta – Ivy Tech- East Chicago Campus – 2017 Chorizo Contest

Prep Time: 15 min.
Start to Finish: 45 min.
15 Servings


  • 2 cups Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 ½ teaspoon Cinnamon
  • ¼ Nutmeg
  • 2 eggs
  • 1 ¼ cup brown sugar
  • Oil from cooking 2 sticks of chorizo
  • Enough vegetable oil to make ⅔ cup oil when combined with chorizo oil
  • 1 cup of Pumpkin puree
  • 1 cup of cooked chorizo (1 stick (6oz) original chorizo and 1 stick (6oz) mild chorizo)



  1. Cook chorizo and drain out the oil and save.
  2. Place the chorizo and oil to the side.
  3. Combine your brown sugar and oil (from chorizo) and mix until smooth.
  4. Add your eggs and pumpkin puree.
  5. Add all your dry ingredients together and slowly add to wet mixture.
  6. Stir in the chorizo.
  7. Use a standard sized cookie scoop. Scoop even portions of batter onto a lined sheet tray, spaced 1 inch apart.
  8. Bake at 350 for about 11 minutes.
  9. Allow to cool and match up tops and bottoms. Use a piping bag or a spatula to spread the filling onto one side of the whoopie pie. Sandwich the top and bottom.
  10. Dust them with powdered sugar if you would like.


Maple Brown Sugar Filling


  • 2 sticks Salted Butter
  • ½ Brown Sugar
  • ¼ cup Flour
  • 1 lb. Powdered Sugar
  • Syrup Pure Maple to taste
  • Milk as you need


  1. Combine butter and sugar until smooth and creamy.
  2. Add flour and sugar.
  3. Add syrup till you get your desired flavor.

Add milk until you get desired consistency.

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