Mini Pumpkin Whoopie Pies
Of all the treats I’ve made over the years these fall Mini Pumpkin Whoopie Pies are at the top of my list. They’re light and airy, not too sweet or too filling, in fact they’re just right – as Goldilocks would say. Both adults and kids will gobble these up. Make them for a gathering of friends, for Halloween, or to keep around the house for dessert or a snack until they’re all gone.
These scrumptious cookies aren’t hard to make at all. Simply follow the steps below and they will come out perfect!
I find it best after preparing the cookie dough to place it in the refrigerator for 2 hours or overnight, allowing the dough to firm up. When ready to bake, pull them out of the refrigerator, and scoop them onto a cookie sheet. Refrigerating the dough first makes for an easy release from the mini cookie/ice cream scoop, giving you nice even and firm shapes.
Here’s the recipe, I’m certain they’ll be a huge hit for all those you share them with.
Mini Pumpkin Whoopie Pies
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 cup tightly packed dark brown sugar
- 1/2 cup canola oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 3 cups confectioners' sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 teaspoons pure vanilla extract
Make the cookies: Preheat oven to 350 degrees. Line several baking sheets with parchment paper or a nonstick baking mat.
In a large bowl, whisk together (or use electric mixer) flour, salt, baking powder, baking soda, cinnamon, ginger and cloves; set aside.
In another large bowl, whisk together brown sugar and oil until well combined. Then add pumpkin puree and whisk to combine. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated. Do not overmix.
Using a small cookie dough/ice cream scoop or heaping teaspoon drop batter onto parchment lined baking sheets, about 1 inch apart. Firmly tap the bottom of the sheet pan on the counter a few times to remove any air bubbles in the batter. Bake in a 350 degree oven about 10-13 minutes or until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean. Let cool completely on pan.
Filling: Sift confectioner’ sugar into a medium bowl; set aside. In a bowl mix butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth.(Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
If you’re looking for a lighter filling try the whipped cream filling I have posted on my blog for my Chocolate Avalanche Cake. I think the cream cheese filling is delicious but this would also be a nice alternative.