Mini Pumpkin Whoopie Pies Recipe - Allrecipes.com
Mini Pumpkin Whoopie Pies Recipe
  • READY IN ABOUT hrs

Mini Pumpkin Whoopie Pies

Recipe by  

"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!"

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Original recipe makes 36 sandwich cookies Change Servings
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  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    1 hr 10 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2010

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 reviews indicated. I used a tablespoon melon baller to drop onto a greased cookie sheet and baked for 12 minutes. They were a bit taller than I prefer, but tasted scrumptious! For the filling, I increased the cream cheese to 8oz., used 1 tsp vanilla, reduced powdered sugar to 1 cup, and 6Tbs of butter. I recommend reducing butter to 4 Tbs since the outcome was overly buttery. Be sure to refrigerate for at least an hour before indulging as they filling needs time to meld with the cake. Overall, these were very yummy and I will make again!

 
Most Helpful Critical Review
Oct 17, 2011

The pumpkin cookies themselves are very cake like and good. The cream cheese filling is to overpowering. If I didn't taste the cookies by themselves I wouldn't know that I even liked them.

 
Dec 23, 2009

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 shortening-based traditional filling that I found on another whoopie pie recipe here, because I did not have room in my refrigerator to keep these cold overnight, and I was more than happy with the combination. Also, when I was about half way through, I put the batter in a plastic bag with the tip cut off, and I found that was easier to get them a uniform size. Although, its no big deal if they are not that uniform - I found that I could put together two that were next to each other, because even though my sizes were varied, they were pretty close if they were next to each other. (hope that makes sense) I'm not an experienced baker by any means, and these were very easy for me and made a great impression on my guests. I will make these again.

 
Nov 05, 2009

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 4 Tbsp butter instead of 6. I'm not sure how they would have turned out if I hadn't cut out some of the butter and sugar, but they turned out delicious the way I made them. They're best when they've been sitting in the refrigerator for a few hours and the filling has become even creamier. A great snack for school and work lunches!

 
Nov 04, 2009

Made these because my jelly roll pan has seen better days but I was craving a pumpkin roll. All in all, they're delicious! Since there were no reviews I made this exactly as-is. It was difficult to get the cookies all the same size because the dough/batter is pretty loose. My first pan turned out much too small. I did have it figured out toward the end though, and used the entire 13 minute baking time. The filling is good with the cookie, although it's pretty darn sweet and I would like a bit more cream cheese flavor. Next time I would use 5oz cream cheese and only 2 tablespoons of butter, and just a little less powdered sugar. Would have given five stars if it weren't for the super-sweet frosting and also presentation - with this loose dough, forming even circles would be REALLY hard - must've taken many batches to get those perfect cookies in the photo! I have faith in the AllRecipes readers though - a few tweaks and this is a real winner!

 
Nov 23, 2009

OMG! These are great. Followed the recipe, and they turned out wounderful. I used two tsp. for the batter to make them somewhat uniform.

 
Jul 19, 2010

I made these for a picnic. They were gone within 30 minues. I did alter the cream cheese filling as suggested. Used 8oz cream cheese, 4 tblsn butter, 1 1/2 tsp vanilla and 1 cup powdered sugar. Awesome recipe, 2 people asked me for recipe. Will definately make this again.

 
Mar 01, 2010

Great recipe...I brought them to a party and they got rave reviews. I did make a couple of substitutions: used 3/4 cup brown sugar and 3/4 white sugar, added some ground cloves to the mix. For the icing, as suggested I cut back on the butter and added a little more cream cheese. I also had trouble getting the batter into circles...I tried 2 methods - free-form on a cookie sheet and a tablespoon or so in a muffin tin. The cakes rose a little too high in the muffin tin. I want to try a pastry bag next to try and form them better.

 

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Nutrition

  • Calories
  • 130 kcal
  • 7%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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