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 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!

A pile of chocolate Viennese whirls filled with pumpkin buttercream.

A stack of chocolate pumpkin Viennese whirls.

Ingredients for Chocolate Pumpkin Viennese Whirls:

  • 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

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!

Scroll down for the FULL printable recipe. 🙂

A pile of chocolate pumpkin Viennese whirls on top of and next to a loaf pan.

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! ♥

A chocolate pumpkin Viennese whirl on top of another one with more scattered around.

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

Try these pumpkin recipes next!

Enjoy! 🙂

A stack of chocolate pumpkin Viennese whirls.
4.67 from 3 votes
Chocolate Pumpkin Viennese Whirls
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Yields: 12 - 14 cookies
Calories: 357 kcal
Deliciously buttery, melt-in-your-mouth chocolate biscuits filled with a perfectly spiced pumpkin buttercream!
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
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.

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.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

You Might Also Like


  • Reply
    Demeter | Beaming Baker
    22nd September 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
      22nd September 2017 at 1:21 pm

      Thanks, Demeter! 🙂

  • Reply
    28th September 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
      28th September 2017 at 7:47 pm

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

  • Reply
    4th October 2017 at 2:06 am

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

    • Reply
      4th October 2017 at 9:11 am

      Thanks, Karly!

  • Reply
    6th November 2017 at 10:22 am

    I made these! I really enjoyed them, but had a couple of notes:

    I live in a pretty low humidity climate so I’m perpetually cautious about liquid levels in recipes but I found I had to triple the amount of milk in the cookie batter for it to be remotely pipable.

    I also found the cooking time for me fell closer to 15min for the cookies to be baked through. They were nice and soft though!

    For the frosting I think next time I’ll add together all the liquids and spices and then the icing sugar a cup at a time, just to minimize the icing sugar poofing everywhere from my stand mixer.

    These make for an adorable, delicious, wow-your-guests autumn cookie, and I’m glad I fought through the piping frustration for them. 🙂

    • Reply
      6th November 2017 at 3:51 pm

      I’m so glad you enjoyed them, Emjay! 🙂

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Share via