Mini Pumpkin Whoopie Pie

A pumpkin version of the Whoopie you know and love! Plus, they are mini, so less guilt right?

Ingredients for Cookies:

• 2 Cups All-Purpose flour
• 1 Tsp. Baking Powder
• 1 Tsp. Ground Cinnamon
• 1/2 Tsp. Ground Ginger
• 1/2 Tsp. Salt
• 1 Stick of butter, softened (1/2 Cup)
• 2 Large Eggs – room temperature
• 1 Cup 100% Pure Pumpkin (I recommend Libby’s)
• 1 1/4 Tsp. Vanilla Extract

Ingredients for Filling:

• 4 ounces cream cheese – room temperature
• 6 Tbsp. Butter – Softened
• 1/2 Tsp. Vanilla Extract
• 1 1/2 Cups Powdered Sugar

Directions For Cookies:

1. Preheat oven to 350 degrees, line a baking sheet with parchment paper
2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger and salt.
3. In a large bowl, beat butter and sugar until combined (about 2 minutes on medium). Add eggs, one at a time, mixing well after each addition.
4. Add pumpkin and Vanilla Extract, beat on medium until smooth
5. Stir in dry mixture until combined.
6. Drop about a small cookie scoop or tbsp. onto the prepared baking sheets.
7. Bake for 10-13 minutes, should be springy to the touch. Cool on baking sheet for 5 minutes and then cool completely on a wire rack.

Directions for Filling:

1. Beat cream cheese, butter and vanilla extract in a small mixing bowl on medium speed until fluffy.
2. Gradually beat in powdered sugar until light and fluffy.
3. Spread a tsp. of filling onto flat side of one cookie, top with the flat side of the second cookie to make a sandwich.
4. Repeat with the rest of the cookies
5. Enjoy!
   1. If you plan on storing – are sure to store in a sealed contained in the refrigerator.