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Mini Pumpkin Whoopie Pies
Fluffy cream cheese filling sandwiched between two moist pumpkin cookies make these Mini Pumpkin Whoopie Pies the perfect hand-held snack you just won't be able to resist! Ingredients
- 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 LIBBY'S® 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
Directions
- FOR COOKIES:
- PREHEAT oven to 350° F. Lightly grease or line four baking sheets with parchment paper.
- COMBINE flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
- BAKE for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
- FOR CREAM CHEESE FILLING:
- BEAT cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
- SPREAD a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
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Reviews
yum!
So incredibly yummy!!!!!! Andrew is dying for me to bake these.
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