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Chocolate Pumpkin Viennese Whirls

Chocolate Pumpkin Viennese Whirls – Deliciously buttery, melt-in-your-mouth chocolate biscuits filled with a perfectly spiced pumpkin buttercream!

Chocolate pumpkin Viennese whirls scattered next to upside down loaf pan.

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. If you’re a chocolate and pumpkin lover, you are gonna absolutely LOVE these!

Looking for more cookie recipes? Check out my Chocolate Chip Pudding Cookies, Red Velvet Crinkle Cookies, and my Scottish Shortbread.

A pile of chocolate Viennese whirls filled with pumpkin buttercream.
A stack of chocolate pumpkin Viennese whirls.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • unsalted butter
  • light or dark brown sugar
  • vanilla extract
  • plain/all-purpose flour
  • cocoa powder
  • cornflour/cornstarch
  • milk

For the pumpkin filling, you’ll need:

  • unsalted butter
  • icing/powdered sugar
  • canned pumpkin puree
  • vanilla extract
  • ground cinnamon, ginger, and nutmeg

How to make Chocolate Pumpkin Viennese Whirls

To make these cookies, simply grab a large mixing bowl and 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 a baking tray lined with parchment paper or a silicone mat, 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.

For the filling, 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.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

A pile of chocolate pumpkin Viennese whirls on top of and next to a loaf pan.
A chocolate pumpkin Viennese whirl on top of another one with more scattered around.

How long will these cookies last?

Viennese Whirls keep fresh stored in an airtight container in the fridge for up to 1 week.

Can I freeze these cookies?

Yes, also freeze well, wrapped individually, for up to 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Chocolate Pumpkin Viennese Whirls - Deliciously buttery, melt-in-your-mouth chocolate biscuits filled with a perfectly spiced pumpkin buttercream! #chocolate #pumpkin #cookies #viennesewhirls

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A stack of chocolate pumpkin Viennese whirls.

Chocolate Pumpkin Viennese Whirls

Yield: 12 - 14 cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Deliciously buttery, melt-in-your-mouth chocolate biscuits filled with a perfectly spiced pumpkin buttercream!

Ingredients

For the Cookies

  • 1 cup (226g) unsalted butter, softened
  • 1/4 cup (50g) light or dark brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups (250g) plain/all-purpose flour
  • 1/4 cup (25g) cocoa powder
  • 1/4 cup (30g) cornflour/cornstarch
  • 5 - 6 tablespoons milk

For the Filling

  • 1/2 cup (115g) unsalted butter, softened
  • 2 and 1/2 cups (312g) icing/powdered sugar
  • 1/4 cup (55g) canned pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg

Instructions

For the Cookies

  1. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper or a silicone mat, and set aside.
  2. 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.
  3. 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.
  4. Bake for 10 - 12 minutes or until firm. Cool for 5 minutes before transferring them to a wire rack to cool completely.

For the Filling

  1. 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.
  2. Transfer to a piping bag and pipe a thick swirl on one cookie. Sandwich with another cookie, and repeat with the remaining cookies.

Notes

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.

Nutrition Information:
Yield: 14 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 358Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 11mgCarbohydrates: 42gFiber: 1gSugar: 27gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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