These adorable pumpkin whoopie pies are perfect for sharing at fall potlucks and gatherings.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

hands-on:
25 mins
bake:
14 mins at 350°per batch
cool:
3 mins
Servings:
36
Yield:
3 dozen
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Mini Pumpkin Whoopie Pies

Ingredients

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Directions

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  • Preheat oven to 350°F. Lightly grease 2 cookie sheets.

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  • In a large bowl combine brown sugar and oil. Add pumpkin, eggs, and vanilla; whisk until combined. Add next seven ingredients (through cloves); stir until combined.

  • Drop dough by tablespoons 1 inch apart onto prepared cookie sheets. Bake 14 to 16 minutes or until cookies are lightly puffed, dry to the touch, and lightly browned on edges. Cool on cookie sheets 3 minutes. Remove to wire racks; cool completely.

  • Spread about 1 Tbsp. Cream Cheese Filling on flat sides of half the cookies. Top with the remaining cookies, flat sides down, to form sandwiches.

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)

196 calories; total fat 9g; saturated fat 2g; polyunsaturated fat 4g; monounsaturated fat 2g; cholesterol 17mg; sodium 146mg; potassium 62mg; carbohydrates 28g; fiber 1g; sugar 19g; protein 2g; trans fatty acid 0g; vitamin a 1928IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 22mcg; vitamin b12 0mcg; calcium 31mg; iron 1mg.

Cream Cheese Filling

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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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.

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