Mini Pumpkin Whoopie Pies

Mini Pumpkin Whoopie Pies

214

"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

1 h 10 m {{adjustedServings}} servings 130 cals
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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
  2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
  3. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
  4. For cream cheese filling: 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.
  5. Spread 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.
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Reviews

214
  1. 272 Ratings

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Thanks for the great recipe! I used 1 1/2 cup of pumpkin since I usually add extra to all of my pumpkin cakes. I also added 1/2 tsp of nutmeg. The texture was not as runny as some of the other ...

I made these for Thanksgiving and they were fantastic. I made them the day before and covered with plastic wrap, and I think they were even more moist because of this. Also, I used a shortenin...

I altered the recipe a little: I only used 1/4 cup butter in the cookie dough, 1 cup granulated sugar, 1 1/4 cups pumpkin puree, and pumpkin pie spice instead of ginger. For the filling, I used...