Mini Pumpkin Whoopie Pies

By KimberleyH

These mini pumpkin whoopie pies make an ideal holiday treat.

Ingredients

• 1.75 cup(s) all-purpose flour
• 0.75 cup(s) unsweetened cocoa powder (not Dutch-process)
• 1.5 teaspoon(s) baking soda
• 0.5 teaspoon(s) coarse salt
• 1 tablespoon(s) unsalted butter, softened
• 0.25 cup(s) vegetable shortening
• 0.5 cup(s) granulated sugar
• 0.5 cup(s) packed dark-brown sugar
• 1 large egg
• 1 cup(s) whole milk
• 1 teaspoon(s) pure vanilla extract
• 4 ounce(s) cream cheese, at room temperature
• .5 cup(s) (1 stick) unsalted butter, room temperature
• .5 cup(s) confectioners' sugar
• .25 cup(s) canned solid pack pumpkin
• 1 pinch(s) cinnamon
• 1 pinch(s) nutmeg

Details

Servings 1
Adapted from delish.com

Preparation

Step 1

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Directions

Preheat oven to 375 degrees F. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.

Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.

In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners' sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.