mini pumpkin whoopie pies w/ cinnamon c.c. icing

11 Pinches 1 Photo
Belleville, PA
Updated on Nov 18, 2015

Go here to see the story behind these delicious whoopie pies: http://www.thelittleblondebaker.com/mini-pumpkin-whoopie-pies-with-cinnamon-cream-cheese-icing/

prep time 15 Min
cook time 10 Min
method Bake
yield 30 serving(s)

Ingredients

  • CAKE WET INGREDIENTS
  • 15 ounces canned pumpkin
  • 1/2 cup shortening
  • 4 tablespoons unsalted butter
  • 1 1/2 cups brown sugar
  • 2 - eggs
  • 2 teaspoons vanilla extract
  • CAKE DRY INGREDIENTS
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon clove, ground
  • 1/4 teaspoon allspice, ground
  • 1 teaspoon cinnamon
  • CINNAMON CREAM CHEESE ICING
  • 8 ounces cream cheese
  • 8 ounces unsalted butter
  • 2 teaspoons vanilla extract
  • 2 1/2 cups powdered sugar
  • 2 teaspoons cinnamon

How To Make mini pumpkin whoopie pies w/ cinnamon c.c. icing

  • Step 1
    Preheat oven to 400°
  • Step 2
    Set out Cream cheese and butter to soften for icing
  • Step 3
    In a small bowl combine all dry ingredients and mix with a whisk
  • Step 4
    In a large bowl cream together wet ingredients using a mixer
  • Step 5
    Add dry ingredients to wet ingredients in 1/2 increments
  • Step 6
    Once all ingredients are combined scoop batter, using a 1 inch cookie scoop, onto parchment lined cookie sheets
  • Step 7
    Bake for 8 to 10 minutes
  • Step 8
    While cake is baking make icing:
  • Step 9
    Cream together butter, vanilla and cream cheese
  • Step 10
    Add powdered sugar one cup at a time
  • Step 11
    Add cinnamon last
  • Step 12
    Ice whoopie pies once they have completely cooled

Discover More

Category: Cakes
Category: Pies
Method: Bake
Culture: American
Ingredient: Sugar

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