Mini Pumpkin Whoopie Pies
My Mini Pumpkin Whoopie Pies bring back such fond memories!
Growing up, Halloween was the one day of the year that everyone, young and old, would go out and celebrate together on the streets dressed up in Goulish or character wardrobes. It was such fun! We would spend weeks deciding what costume to create. Back in those days, and while I’m not ancient, purchasing a costume was unheard of.
Of course, I feel like most often I was either Raggity Ann, with a clean mop on my head or red yarn for hair, red lipstick on my cheeks, and eyebrow pencil dots for freckles. Otherwise I was a Hobo, dressed in old over sized blue jean overalls, knee high Argyle socks, and these yellow and black loafers, that resembled high tennis shoes. I’m pretty sure those shoes are in my parents home, sitting in my old closet. Honestly I haven’t a clue how I remembered this in such detail, but those were fond memories.
Every child carried a bag or pillow case to collect their candy in, plus a UNICEF box for coins. I haven’t seen those boxes in quite some time.
Of course back then eating candy was fun. We never worried about eating too much sugar. In fact, I’m fairly certain dietary warnings weren’t given or written on any food. Saccharin was the diet sugar of choice – years later it was banned and taken off the shelf with cancer warnings! Apparently now it’s fine to use.
My point is, people enjoyed food whatever it was or consisted of, ran around outside even in the dark without parents, and came home safely. Those were the good ole days! Yet now, many parents put their children on leashes. A perk though is that today food seems so much more spectacular, with new exciting and innovative cuisines & recipes than ever before. My Mini Pumpkin Whoopie Pies fall into that category.
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 scoop, giving you nice even and firm shapes.
Mini Pumpkin Whoopie Pies aren’t like your average cookie. The cookie itself has a dome shape and more cake-like when you bite into it. Sandwiched around a cream cheese filling, the combination can’t be beat.
Here’s my 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.
Hungry for more? Savor these!