Pumpkin Whoopie Pie Minis

My latest food obsession has been Whoopie Pies. The first batch I made was chocolate cookies with a peanut butter filling. They were good, but each pie was about the size of my palm and could be shared among 2-3 people. They were way too big for one person to enjoy. Solution: Whoopie Pie Minis. And since we’re right in the midst of a brisk fall, I figured what could be better than pumpkin Whoopie Pies with a light and fluffy cream cheese filling.

COOKIES:

Dry Ingredients: 2 c. all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground ginger

Combine all your dry ingredients in a medium bowl.
1 stick (1/2 c.) of softened butter, 1 1/4 c. sugar
Beat butter and sugar on medium speed in large mixer bowl on medium speed for about 2 minutes.
Lightly beat two room temperature eggs. Add eggs, one at time to the mixer, beating well after each addition.

1 c. pumpkin, 1 tsp vanilla
Add pumpkin and vanilla extract to mixer, beating well until smooth.
Stir in flour mixture until combined.
Grease baking pan. Drop by heaping measuring teaspoons onto pan.

Bake for 10-13 minutes (I did 12) in a 350 degree oven. They are done when springy to the touch.

CREAM CHEESE FILLING:

Beat room temperature cream cheese, butter and vanilla on medium speed until fluffy.
Gradually beat in powdered sugar until light and fluffy.
Assembling the cookies is a fun part that kids will enjoy helping with. My daughter assembled all of our cookies. Once they are cool add a dollop of icing to one cookie, topping with a second cookie. 
Yum!

YOU’LL NEED:
COOKIES:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup 100% Pure Pumpkin
1 teaspoon vanilla extract

CREAM CHEESE FILLING:
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar

COOKIES:
Combine all your dry ingredients in a medium sized bowl.
Beat butter and sugar on medium speed in a large mixer bowl for about 2 minutes.
Lightly beat 2 room temperature eggs.
Add eggs one at a time to the mixer, beating well after each addition.
Add pumpkin and vanilla extract to mixer, beating until smooth.
Stir in flour mixture until combined.
Drop dough by heaping measuring teaspoons onto greased pans.
Bake for 10-13 minutes in 350 degree oven. They are done when springy to the touch.
Cool on baking sheets for 5 minutes, then move to wire racks to cool completely.

CREAM CHEESE FILLING:
Beat cream cheese, butter and vanilla on medium speed until fluffy.
Gradually beat in powdered sugar until light and fluffy.

When the cookies are nice and cool, put a dollop of icing on a cookie, and top with the second cookie.

Adapted from: VeryBestBaking.com

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