Mini Pumpkin Whoopie Pies

I don't know why I hesitated to make Whoopie Pies in the past... maybe because it was the fact that I don't really care for Whoopie Goldberg, or maybe it was because whoopie reminds me of my childhood whoopie cushion. Regardless, it took me 23 years to finally try baking and eating my very first Whoopie Pie. And let me tell you... it did NOT disappoint!


I know many of you share my obsession with pumpkin, so this recipe will be right up your alley. I decided to make a "MINI" version of the whoopie pie. They are cute, SO moist, delicate and delicious. I love them because they're the perfect cross between a cookie & cupcake! And they definitely won't last more than 24 hours in your home.

Mini Pumpkin Whoopie Pies:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/4 cups granulated sugar
• 2 large eggs, at room temperature, lightly beaten
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 teaspoon vanilla extract

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• Cream Cheese Filling:
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• 4 ounces cream cheese, at room temperature
• 6 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• *I omitted the cream cheese and added 2 tsp. of Cinnamon, to make a Vanilla Cinnamon Filling

Directions:

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. EAT your pumpkin whoopie pies!