I had a hard time deciding what cookie to feature next in the 12 Weeks of Christmas Cookies. There are so many amazing recipes that have come to mind and narrowing it down just 12 has been difficult. I made these last fall and I knew needed to bring them back this year. They are amazingly delicious, portable and totally cute. And who doesn’t love a mini dessert? I know I do!
I whipped up the cookies while Noah was taking a nap. When he woke up we went to the fridge to get him a drink and he spied them. Then there was a whine fest. I was not able to eat one without him stealing a bite or two. I guess it’s only fair to share. The cookies are very cake-like and the frosting is not overly sweet. I made these for a football get together we were hosting and they were a huge hit among the pumkin lovers and haters. I don’t understand how you could hate pumpkin. That’s just wrong. It’s one of my favorite flavors ever and somehow I agreed to marry a pumpkin hater. I am constantly trying to convert him and he actually tolerates these.
Mini Pumpkin Whoopie Pies
recipe from allrecipes.com
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 butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup pumpkin
1 teaspoon vanilla extract
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
1. For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
2. 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.)
3. 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.
4. For cream cheese filling: 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.
5. 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.