Chocolate Pumpkin Viennese Whirls – Deliciously buttery, melt-in-your-mouth chocolate biscuits filled with a perfectly spiced pumpkin buttercream!
I hope you enjoyed my last chocolate pumpkin recipe (Pumpkin Chocolate Muffins), because today I’m bringing you another one for you to enjoy this autumn.
If you live in the UK, you’ve most definitely heard of (and eaten!) Mr Kipling’s Viennese Whirls. They consist of two soft butter biscuits (cookies) piped into swirl shapes, and filled with buttercream. Well, today I bring you an autumn version – Chocolate Pumpkin Viennese Whirls!
Chocolate Pumpkin Viennese Whirls
This recipe is so easy, yet very impressive. First, simply make the chocolate biscuit dough, then spoon it into a piping bag. Pipe swirls onto a baking tray, and bake them for 10 – 12 minutes until firm to the touch. Allow to cool before filling.
For the filling, I made a deliciously spiced pumpkin buttercream. It pairs wonderfully with these soft chocolate biscuits. You’re gonna love them!
Try these pumpkin recipes next!
- No-Churn Pumpkin Gingerbread Ice Cream
- Pumpkin Gingerbread Truffles
- Cheesecake Stuffed Pumpkin Cookies
- 1 cup unsalted butter 226g, softened
- 1/4 cup light or dark brown sugar 50g
- 2 teaspoons vanilla extract
- 2 cups plain/all-purpose flour 250g
- 1/4 cup cocoa powder 25g
- 1/4 cup cornflour/cornstarch 30g
- 5 - 6 tablespoons milk
- 1/2 cup unsalted butter 115g, softened
- 2 and 1/2 cups icing/powdered sugar 312g
- 1/4 cup canned pumpkin puree 55g
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper or a silicone mat, and set aside.
Using a handheld or stand mixer, beat together the butter, and sugar until combined. Mix in the flour, cocoa powder, cornflour, spices, and milk until smooth and combined. The dough will be quite thick, but it should be pipe-able.
Spoon the dough into a piping bag fitted with a star nozzle, and pipe 5cm/2-inch diameter swirls onto the prepared baking tray, spacing them about 3cm apart. Bake for 10 - 12 minutes or until firm. Cool for 5 minutes before transferring them to a wire rack to cool completely.
Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy. Add the vanilla, pumpkin, and spices, and mix until smooth and combined. Transfer to a piping bag and pipe a thick swirl on one cookie. Sandwich with another cookie, and repeat with the remaining cookies.
Viennese Whirls keep fresh stored in an airtight container in the fridge for up to 1 week. They also freeze well, wrapped individually, for up to 3 months. Thaw overnight in the fridge before serving.
The calories are an estimate only.