Mini Pumpkin Whoopie Pies

By classycook

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

• Cookies:
• 2 c. all-purpose flour
• 1 t. baking powder
• 1 t. baking soda
• 1 t. ground cinnamon
• 1/2 t. ground ginger
• 1/2 t. salt
• 1/2 c. butter, softened
• 1 1/4 c. granulated sugar
• 2 large eggs at room temperature lightly beaten
• 1 c. 100% pure pumpkin
• 1 t. vanilla extract
• Cream Cheese Filling:
• 4 oz. cream cheese at room temperature
• 6 T. butter, softened
• 1/2 t. vanilla extract
• 1 1/2 c. powdered sugar

Details

Servings 36
Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

For cookies. Preheat oven to 350 lightly grease or line four baking sheets with parchment. Combine flour, baking powder baking soda, cinnamon, ginger, and salt in large mixing bowl on medium speed for 2 minutes. Add eggs one at a time, beating well after each addition. Add pumpkin and vanilla, beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring spoons onto prepared baking sheets (a total of 72 cookies are needed for the recipe). Bake for 10-13 min. or until springy to the touch. Cool on baking sheets for 5 min. Remove to wire racks to cool completely. For cream cheese filling: Beat cream cheese, butter, and vanilla in a small mixing bowl on med. 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 on second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in the refrigerator.