Recipes and Cooking Mini Pumpkin Whoopie Pies These adorable pumpkin whoopie pies are perfect for sharing at fall potlucks and gatherings. By Vonieta Stogner Updated on December 10, 2021 Print Share Share Tweet Pin Email Photo: Jason Donnelly Hands On Time: 25 mins Bake Time: 14 mins Cool Time: 3 mins Servings: 36 Yield: 3 dozen Jump to Nutrition Facts Ingredients 2 cup packed brown sugar 1 cup vegetable oil 1 15 ounce can pumpkin 2 eggs 1 teaspoon vanilla 3 cup all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 ½ teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground cloves 1 recipe Cream Cheese Filling Cream Cheese Filling ½ 8 ounce package cream cheese, softened ¼ cup butter, softened 1 teaspoon vanilla ⅛ teaspoon salt 2 ½ cup sifted powdered sugar Directions Preheat oven to 350°F. Lightly grease 2 cookie sheets. 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. Cream Cheese Filling 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. 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 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. Print Nutrition Facts (per serving) 196 Calories 9g Fat 28g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 196 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Cholesterol 17mg 6% Sodium 146mg 6% Total Carbohydrate 28g 10% Total Sugars 19g Protein 2g Vitamin C 0.5mg 3% Calcium 31mg 2% Iron 0.8mg 5% Potassium 62mg 1% Folate, total 22.3mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.