Mini Pumpkin Whoopie Pies w/ cinnamon C.C. Icing
By
Cara H.
@TheLittleBlondeBaker
6
Go here to see the story behind these delicious whoopie pies: thelittleblondebaker.com/mini-pumpki...
Ingredients
- 15 oz
- canned pumpkin
- 1/2 c
- shortening
- 4 Tbsp
- unsalted butter
- 1 1/2 c
- brown sugar
- 2
- eggs
- 2 tsp
- vanilla extract
- 3 c
- flour
- 1 tsp
- baking soda
- 1 tsp
- baking powder
- 1/4 tsp
- clove, ground
- 1/4 tsp
- allspice, ground
- 1 tsp
- cinnamon
- 8 oz
- cream cheese
- 8 oz
- unsalted butter
- 2 tsp
- vanilla extract
- 2 1/2 c
- powdered sugar
- 2 tsp
- cinnamon
CAKE WET INGREDIENTS
CAKE DRY INGREDIENTS
CINNAMON CREAM CHEESE ICING
How to Make Mini Pumpkin Whoopie Pies w/ cinnamon C.C. Icing
- 1Preheat oven to 400°
- 2Set out Cream cheese and butter to soften for icing
- 3In a small bowl combine all dry ingredients and mix with a whisk
- 4In a large bowl cream together wet ingredients using a mixer
- 5Add dry ingredients to wet ingredients in 1/2 increments
- 6Once all ingredients are combined scoop batter, using a 1 inch cookie scoop, onto parchment lined cookie sheets
- 7Bake for 8 to 10 minutes
- 8While cake is baking make icing:
- 9Cream together butter, vanilla and cream cheese
- 10Add powdered sugar one cup at a time
- 11Add cinnamon last
- 12Ice whoopie pies once they have completely cooled
