Cookies/ Halloween & Autumn

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 | marshasbakingaddiction.com @marshasbakeblog

PIN IT FOR LATER!

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 | marshasbakingaddiction.com @marshasbakeblog

Chocolate Pumpkin Viennese Whirls | marshasbakingaddiction.com @marshasbakeblog

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!

Chocolate Pumpkin Viennese Whirls | marshasbakingaddiction.com @marshasbakeblog

Enjoy! 🙂

Chocolate Pumpkin Viennese Whirls | marshasbakingaddiction.com @marshasbakeblog
5 from 2 votes
Chocolate Pumpkin Viennese Whirls
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Yields: 12 - 14 cookies
Deliciously buttery, melt-in-your-mouth chocolate biscuits filled with a perfectly spiced pumpkin buttercream!
Print
Ingredients
For the 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
For the Filling
  • 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
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. 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. 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.

Did you make this recipe?

Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at @marshasbakeblog. I would love to see!

Chocolate Pumpkin Viennese Whirls | marshasbakingaddiction.com @marshasbakeblog

Chocolate Pumpkin Viennese Whirls | marshasbakingaddiction.com @marshasbakeblog

You Might Also Like

6 Comments

  • Reply
    Demeter | Beaming Baker
    September 22, 2017 at 1:12 pm

    I haven’t lived in the UK, but now I’m kind of wishing I did for these treats! They look absolutely mouthwatering, Marsha. As always, your baked goodies are ridiculously on point! Now I’m off to dream about these chocolate pumpkin beauties. 🙂 Pinned, of course!

    • Reply
      Marsha
      September 22, 2017 at 1:21 pm

      Thanks, Demeter! 🙂

  • Reply
    Ines
    September 28, 2017 at 7:28 pm

    I simply can’t wait to try this amazing recipe!!! I usually make a huge cookie tray with at least 10 different cookies for my Thanksgiving guests! I also pull out a variety throughout the holidays whenever i have company. These beauties will be part of my cookie collection, I guarantee you! Thank you for sharing your beautiful recipes!

    • Reply
      Marsha
      September 28, 2017 at 7:47 pm

      Thank you for the lovely comment, Ines 🙂 I hope you enjoy!

  • Reply
    Karly
    October 4, 2017 at 2:06 am

    Whoa. Talk about perfection! These are everything I want in a dessert this time of year!

  • Leave a Reply