Wednesday, October 27, 2010

Mini Pumpkin Whoopie Pies



I'm not pumpkins biggest fan but these whoopie pies were fantastic and really easy to make. They are now gone so here's the recipe so you can make me some.

Whoopie Pies
2 C flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/2 C (1 stick) butter, softened
1 1/4 C granulated sugar
2 large eggs, room temperature
8 oz canned pumpkin
1 tsp vanilla extract

Filling

4 oz cream cheese, room temperature
6 tbsp butter, softened
1/2 tsp vanilla extract
1 1/2 C powdered sugar

FOR WHOOPIE PIES:
Preheat oven to 350° F. Lightly grease or line baking sheets with parchment paper.

Combine flour, baking powder, baking soda, cinnamon, ginger and salt in bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets.

Bake for 10 to 13 minutes or until springy to the touch. Cool on wire racks.

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 smooth.

Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich.

This makes A LOT of mini pies. If you want bigger, use tablespoons to pour batter instead of teaspoons.