Delicious Mini Pumpkin Whoopie Pies

Delicious Mini Pumpkin Whoopie Pies

Pumpkin whoopie pies are a sweet treat I love to have when Thanksgiving comes around. They are easy to make, perfectly proportioned and something that everyone can enjoy!

Cookies:

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• ½ teaspoon salt

• ½ cup (1 stick) softened butter

• 1 ¼ cup granulated sugar

• 2 large eggs, lightly beaten

• 1 cup pumpkin puree

• 1 teaspoon vanilla extract

Cream Cheese FIlling:

• 4 ounces softened cream cheese

• 6 tablespoons softened butter

• ½ teaspoon vanilla extract

• 1 ½ cups powdered sugar

Cookie Instructions:

1. Preheat oven to 350° F. Line four baking sheets with parchment paper.

2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in a medium-sized bowl. Beat butter and sugar in a large mixer on medium speed for about 2 minutes. Add eggs, one at a time, beating well after each. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined.

3. Drop heaping measuring spoons onto the lined baking sheet.

4. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheet for 5 minutes; move to wire racks to cool completely.

Cream Cheese Filling Instructions:

1. Beat cream cheese, butter and vanilla extract in small mixing bowl on medium until fluffy. Gradually beat in powdered sugar until light and fluffy.

2. Spread a heaping teaspoon of filling onto the flat side of one cookie; top with flat side of another to make a sandwich. Repeat with remaining cookies and filling. Store in the refrigerator in a closed container until served. Enjoy!

• pumpkin
• recipe
• thanksgiving