Mini-Pumpkin Whoopie Pies with Whipped Cream Cheese Frosting

JT turned 4!

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The cupcakes started to disappear before we even sang Happy Birtday to you.

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Love you, Mac.

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I’ve been baking!  A lot!

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I felt so guilty sticking that fork in him..  His little beady eyes were pleading. . . I ate him.  Had to.

So, with Thanksgiving right around the corner, I knew you’d be wanting this recipe . . .my (almost) (soon-to-be) world-famous recipe for Mini-Pumpkin Whoopie pies.  Very tender and soft; I like them a whole bunch.

And they are easy.

Preheat the oven, bring two eggs to room temperature by soaking them in warm water, mix the dry ingredients with the wet ingredients, scoop, bake, make the frosting and stuff.  Voila.

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They look beautiful wrapped individually in clear cellophane bags, tied with twine.  Label each bag for a perfect place setting treat at the dinner table.  It’s three unforgettable bites.

Mini-Pumpkin Whoopie Pies with Whipped Cream Cheese Frosting

By November 15, 2015

These Mini-Pumpkin Whoopie Pies are stuffed with my delicious Whipped Cream Cheese Frosting. Make the frosting a little stiff, so the pies look extra stuffed.  Wrapped in little cellophane bags, labeled and tied with matching ribbon or twine, they make the perfect place setting marker at the dinner table.

  • Prep Time : 20 minutes
  • Cook Time : 15 minutes
  • Yield : 20 sandwiches
  • Allergens : , ,

Instructions

  1.  Preheat the oven to 350 degrees F.  Lightly grease or line, with parchment paper or silicon baking mats, four baking sheets.
  2. In a small bowl, mix the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.
  3. Beat the butter and sugar for about 2 minutes.  Add the eggs, one at a time, beating well after each addition.  Add the pumpkin and vanilla, beat until smooth.
  4. Stir in the flour mixture until combined.
  5. Drop by scoopful onto the baking sheets.
  6. Bake for about 12 - 14 minutes or until lightly browned on the bottom and springy to the touch.
  7. For the cream cheese filling, beat the cream cheese and butter, add the powdered sugar and mix.  Add one dash of salt, vanilla and heavy whipping cream.  Whip until fluffy but still stiff enough to pipe and not squeeze out of the cookie sandwich.
  8. Fill a ziplock with frosting and snip the corner to pipe the frosting onto a cookie; top with another.
  9. Store in a tightly covered container in the fridge.

 

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2 Responses to Mini-Pumpkin Whoopie Pies with Whipped Cream Cheese Frosting

  1. joyce vought

    Yummy…thanks Julie. Can’t wait to make these!

    • Profile photo of Julie
      Julie

      Welcome! Only 3 left here! 🙂

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