Pumpkin Whoopie Pies

By Peggie

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.

Details

Servings 3

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.