Pumpkin Whoopie Pies Recipe

3

Ingredients

COOKIES:
2 2 2 cups all-purpose flour
1 1 1 teaspoon baking powder
1 1 1 teaspoon baking soda
1 1 1 teaspoon ground cinnamon
1/2 1/2 1/2 teaspoon ground ginger
1/2 1/2 1/2 teaspoon salt
1/2 1/2 1/2 cup (1 stick) butter, softened
1 1/4 1 1/4 1/4 cups granulated sugar
2 2 2 large eggs, at room temperature, lightly beaten
1 1 100% cup LIBBY'S® 100% Pure Pumpkin
1 1 1 teaspoon vanilla extract
to 350°F. to 350°F. Lightly grease or line four baking sheets with parchment paper.
10 to 13 to 5 to to until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
CREAM CHEESE FILLING:
4 4 4 ounces cream cheese, at room temperature
6 6 6 tablespoons butter, softened
1/2 1/2 1/2 teaspoon vanilla extract
1 1/2 1 1/2 1/2 cups powdered sugar
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.
to 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.

Preparation

Step 1

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!

Estimated Times: Preparation - 20 minutes; Cooking - 10 minutes.

Yields 3 dozen mini pies.