Mini Pumpkin Whoopie Pies Recipe
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Mini Pumpkin Whoopie Pies

By: Libby's  
"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!"

Rating: This weblink has been rated 10 times with an average star rating of 4.9 Read Reviews (9)

Rate/Review | 260 people have saved this

Prep Time:
30 Min
Cook Time:
10 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 36 sandwich cookies
 

Ingredients

  • Cookies:
  • 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:
  • 4 ounces cream cheese, at room temperature
  • 6 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

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.

Nutritional Information open nutritional information

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

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2009 by  
Made these because my jelly roll pan has seen better days but I was craving a pumpkin roll. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2009 by  
I altered the recipe a little: I only used 1/4 cup butter in the cookie dough, 1 cup... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2009 by  
OMG! These are great. Followed the recipe, and they turned out wounderful. I used two tsp. for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2009 by  
Wow, these came out great. By mistake I used only 1 cup of sugar, but you dont notice a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2009 by  
These were awesome as is!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2009 by  
Perfect recipe just the way it is. I didn't change a thing and I know I will be making these... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2009 by  
Made these as written and they turned out great! I've tried pumpkin cookies in the past and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2009 by  
I really liked this recipe - after making once, I added more pumpkin and added some clove! I... MORE

 
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