Mini Pumpkin Whoopie Pies - Reviews (Page 2) - Recipe

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MINI PUMPKIN WHOOPIE PIES

Fluffy cream cheese filling sandwiched between two moist pumpkin cookies make these Mini Pumpkin Whoopie Pies the perfect hand-held snack you just won't be able to resist!

COOKIES:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract

PREHEAT oven to 350°F. Lightly grease or line four baking sheets with parchment paper.

COMBINE flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)

BAKE for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

CREAM CHEESE FILLING:

4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar

BEAT cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.

SPREAD a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

Estimated Times: Preparation - 20 minutes; Cooking - 10 minutes.

Yields 3 dozen mini pies.

Submitted by: LIBBY'S® Pumpkin

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recipe reviews
Mini Pumpkin Whoopie Pies

· Nov 30 · #53201

Lisa (Alabama) says:

I can't make these fast enough!!! My family and co-workers LOVE them! Easy Easy Easy to make! (The first time I made these I used the cream cheese filing recipe and it was good, just too thin. The 2nd time I made them, I used a can of cream cheese frosting -Pillsbury- and everybody loved it.)

· Nov 29 · #53166

Janice (Florida) says:

I made them for the ladies in our craft club and they all raved about them. They have a great pumpkin and spice flavor with a sweet cream cheese filling. They were so good that I made them for my son's family and they all loved them too. They are good cold, but even better if allowed to come to room temperature before serving.

· Nov 18 · #51544

Eileen (Massachusetts) says:

These are yummy! I used a small cookie scoop which gave me a uniform size and shape and ended up with 48 cookies. I added about 1/4 teaspoon of all spice and 1/4 teaspoon of cinnamon to the cream cheese filling because I wanted a little extra spice and it was fabulous!

· Nov 12 · #50846

Christi (Pennsylvania) says:

I have used fresh long neck pumpkins cooked down and smashed. Use the same amount that u would a canned pumpkin and it works perfectly!

· Oct 28 · #49397

Kathy (District of Columbia) says:

These were absolutely perfect. Not too sweet, with just enough pumpkin and spice flavor. I only got about 36 cookies (18 pies) but perhaps I was being too generous with my teaspoons.

· Oct 25 · #49114

Jenn (Pennsylvania) says:

These are delicious and such an easy recipe! I only got 2 dozen instead of 3 but I guess I just made mine a little bigger. I'm going to make another batch of these!

· Oct 17 · #48420

Cheryl (New Jersey) says:

The pumpkin whoopie pies were delicious. Easy to make and great flavor! I'll definitely make these again.

· Dec 12 · #17436

Becky Russell says:

Instead of the 1 cup LIBBY`S 100% Pure Pumpkin can you use a fresh from the garden growed pumpkin? If so how much would you use?

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