Mini Pumpkin Whoopie Pies
Ingredients
COOKIES:
  • 2cups all-purpose flour
  • 1teaspoon baking powder
  • 1teaspoon baking soda
  • 1teaspoon ground cinnamon
  • 1/2teaspoon Ground ginger
  • 1/2teaspoon salt
  • 1/2cup buttersoftened, 1 stick
  • 1 1/4cups granulated sugar
  • 2 large eggsat room temperature, lightly beaten
  • 1cup LIBBY’S® 100% Pure Pumpkin
  • 1teaspoon vanilla extract
CREAM CHEESE FILLING:
  • 4ounces cream cheeseat room temperature
  • 6tablespoons buttersoftened
  • 1/2teaspoon vanilla extract
  • 1 1/2cups powdered sugar
Instructions
FOR COOKIES:
  1. PREHEAT oven to 350° 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.
FOR CREAM CHEESE FILLING:
  1. 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.
  2. 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.