Name: Mini Pumpkin Whoopie Pies
Yield: 3 dozen
Ingredients: 2 cups packed brown sugar; 1 cup vegetable oil; 1 ounce pumpkin; 2 eggs; 1 teaspoon vanilla; 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground cloves; 1 recipe Cream Cheese Filling

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.

Cream Cheese Filling

Ingredients

½ 8 ounce package cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla
⅛ teaspoon salt
2 ½ – cups sifted powdered sugar

Directions

Step 1
In a medium bowl beat cream cheese, butter, vanilla, and salt on medium until well combined. Gradually add powdered sugar, beating until smooth and desired consistency.

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Mini Pumpkin Whoopie Pies

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Recipe Summary