Mini Pumpkin Whoopie Pies
These adorable pumpkin whoopie pies are perfect for sharing at fall potlucks and gatherings.
Gallery
Recipe Summary
Mini Pumpkin Whoopie Pies
Ingredients
Directions
To Store
Layer whoopie pies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 3 days or freeze up to 3 months.
Cream Cheese Filling:
In a medium bowl beat 1/2 of an 8-oz. pkg. softened cream cheese, 1/4 cup softened butter, 1 tsp. vanilla, and 1/8 tsp. salt with a mixer on medium until well-combined. Gradually add 2 1/2 to 3 cups sifted powdered sugar, beating until smooth and desired consistency.
Nutrition Facts (Mini Pumpkin Whoopie Pies)
Cream Cheese Filling
Ingredients
Directions
Cream Cheese Filling
In a medium bowl beat 1/2 of an 8-oz. pkg. softened cream cheese, 1/4 cup softened butter, 1 tsp. vanilla, and 1/8 tsp. salt with a mixer on medium until well-combined. Gradually add 2 1/2 to 3 cups sifted powdered sugar, beating until smooth and desired consistency.