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. 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.
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, their measurements, 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.
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.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these pumpkin recipes next!
- No-Churn Pumpkin Gingerbread Ice Cream
- Pumpkin Gingerbread Truffles
- Cheesecake Stuffed Pumpkin Cookies
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Chocolate Pumpkin Viennese Whirls
Ingredients
For the Cookies
- 1 cup (226g) unsalted butter, softened
- ¼ cup (50g) light or dark brown sugar
- 2 teaspoons vanilla extract
- 2 cups (250g) plain/all-purpose flour
- ¼ cup (25g) cocoa powder
- ¼ cup (30g) cornflour/cornstarch
- 5 – 6 tablespoons milk
For the Filling
- ½ cup (115g) unsalted butter, softened
- 2 ½ cups (312g) icing/powdered sugar
- ¼ cup (55g) canned pumpkin puree
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
Instructions
For the Cookies
- 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.
For the Filling
- 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.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
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. 🙂
I’m so glad you enjoyed them, Emjay! 🙂
Whoa. Talk about perfection! These are everything I want in a dessert this time of year!
Thanks, Karly!
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!
Thank you for the lovely comment, Ines 🙂 I hope you enjoy!
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!
Thanks, Demeter! 🙂