Mini Pumpkin Whoopie Pies
COOKIES
• 2 cups Flour, all-purpose
• 1 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Cinnamon, ground
• 1/2 tsp Ginger, ground
• 1/2 tsp Salt
• 1/2 cup Butter, softened
• 1 1/4 cups Sugar, granulated
• 2 large Eggs, room temperature, lightly beaten
• 1 cup Libby’s 100% Pure Pumpkin
• 1 tsp Vanilla extract
CREAM CHEESE FILLING
• 4 oz Cream cheese, room temperature
• 6 Tbsp Butter, softened
• 1/2 tsp Vanilla extract
• 1 1/2 cups Powdered sugar
Directions
COOKIES
- 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. Need 72 cookies.
- 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
- 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.
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