Pumpkin Whoopie Pies - Mini Size

By pattie_d

Ingredients

• FOR COOKIES
• 2 CUP ALL PURPOSE FLOUR
• 1 TSP BAKING POWDER
• 1 TSP BAKING SODA
• 1 TSP GROUND CINNAMON
• 1/2 TSP GROUND GINGER
• 1/2 TSP SALT
• 1/2 CUP [1 STICK] BUTTER SOFTENED
• 1 1/4 CUP GRANULATED SUGAR
• 2 LARGE EGGS [ AT ROOM TEMP] LIGHTLY BEATEN
• 1 CUP LIBBY 1OO% PURE PUMPKIN
• 1 TSP VANILLA EXTRACT
• FOR CREAM CHEESE
• 4 OUNCES CREAM CHEESE [ AT ROOM TEMP]
• 6 TBSP BUTTER SOFTENED
• 1/2 TSP VANILLA EXTRACT
• 1 1/2 CUP POWDERED SUGAR

Preparation

Step 1

FOR COOKIES

PREHEATED OVEN TO 350 LIGHTLY GREASE OR LINE 4 BAKING SHEET WITH PARCHMENT PAPER.

COMBINE FLOUR BAKING POWDER BAKING SODA,CINNAMON, GINGER,SALT IN MEDIUM BOWL

BEAT BUTTER SUGAR IN LARGE MIXER BOWL ON MEDIUM SPEED FOR 2 MIN

ADDING EGGS ONE AT A TIME BEATING WELL AFTER EACH ADDTION

ADD PUMPKIN AND VANILLA EXTRACT BEAT UNTIL SMOOTH STIR IN FLOUR MIXTURE UNTIL COMBINED

DROP BY HEAPING TSP ONTO PREPARED BAKING SHEETS A TOTAL OF 72 COOKIES ARE NEEDED FOR THE RECIPE

BAKE 10-13 MIN OR UNTIL SPRINGHY TO THE TOUCH COOL ON BAKING SHEETS FOR 5 MIN REMOVE TO WIRE RACK TO COOL COMPLETELY

FOR CREAM CHEESE

BEAT CREAM CHEESE, BUTTER AND VANILLA EXTRACT IN SMALL MIXER BOWL ON MEDIUM SPEED UNTIL FLUFFY GRADUALLY BEAT IN POWDERED SUGAR

SPREAD A HEAPING TSP OF FILLING ONTO THE FLAT SIDE OF ONE COOKIE TOP WITH FLAT SIDE OFF SECOND COOKIE TO MAKE A SANDWICH

REPEAT WITH THE REMAINING COOKIES AND FILLING

STORE IN COVERED CONTAINER IN THE REFRIGERATOR