Mini Pumpkin Whoopie Pies with Cream Cheese Filling

Whoopie Pies. Do you consider them little cakes? Are they cookies? Doesn’t really matter matter to me,  although I’d consider them a cake like cookie. Anything this scrumptious is just called a little piece of heaven and leave it at that.

It is no secret that I’m a sucker for cream cheese anything so the filling is certainly appealing but it is the pumpkin and cream cheese combo that always gets me. Obviously we’ve been liking pumpkin a lot lately on Oh My! Sugar High (we migrated from apples) but I just couldn’t help myself once the pumpkin shortage was gone. I went into pumpkin overload. Like a junkie,  I’m dedicated to getting my pumpkin fix.

If you are looking for something unique, something delectable that is sure to create an impressive presentation than these are for you! Because these are a mini version they aren’t nearly as large as a typical whoopie pie and don’t require the same calorie commitment to partake in it’s pumpkin yumminess.  (Is yumminess a word? I guess it is in my world…)

Ingredients

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

Cream Cheese Filling:

5 ounces cream cheese, at room temperature
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar

Directions:

Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. (My son enjoyed stirring!)

Beat butter and sugar in large mixer bowl on medium speed for 2 minutes.

Add room temperature eggs, one at a time, beating well after each addition.

Tip: To achieve room temperature eggs, leave out for 20-30 minutes but no longer. If you are short on time you can bring cold eggs to room temperature by placing them in a bowl of warm (not hot) water for 2 minutes.

Add pumpkin and vanilla extract and beat until smooth. Gradually stir in flour mixture until fully combined.

Preheat oven to 350 degrees F.  Drop batter by heaping teaspoons on lightly greased or parchment paper line baking sheets. (Huge fan of parchment paper!)

While not stated in the recipe, I wanted my whoopie pies to be slightly fatter so I gently smoothed the tops down with a butter knife to achieve the smoother look.

Bake for 10-13 minutes or until they spring back with your touch. Cool for five minutes before transferring to wire rack to cool.

To make filling, beat cream cheese, butter and vanilla extract on medium speed until fluffy.  Gradually add powdered sugar until fully blended. Spread in between two equally sized cookies like a sandwich to create the whoope pie.

Yummy! So light and fluffy.

Store covered in refrigerator and enjoy!

This recipe was slightly altered from allrecipes.com and was created by Libbys.

Amount Per Serving Calories: 130 | Total Fat: 6g | Cholesterol: 27mg

Recipe Yield: 36 sandwich cookies