mini pumpkin whoopie pies
You can use pre-made cream cheese frosting if desired.
prep time
15 Min
cook time
20 Min
method
Bake
yield
Makes 20 pies
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon allspice, ground
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 1 cup pure pumpkin
- 1 teaspoon vanilla
- CREAM CHEESE FROSTING
- 4 ounces cream cheese, at room temp
- 6 tablespoons butter, softened
- 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
How To Make mini pumpkin whoopie pies
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Step 1Pumpkin Mini Cakes
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Step 2Combine flour, baking powder, baking soda, spices and salt in medium bowl. Set aside
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Step 3In large bowl, beat the butter with an electric mixer. Add the sugar and cream for 2 minutes until light and fluffy.
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Step 4Add the eggs one at a time, beating well after each addition. Add the pumpkin and vanilla. Beat until smooth.
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Step 5Slowly add the flour mixture and beat until smooth. -
Step 6Drop by heaping teaspoons onto parchment-lined baking sheets. Bake for 10 minutes at 350 and let cool for 5 minutes on the baking sheets. Transfer to wire rack to cool completely before filling with icing.
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Step 7Cream Cheese Frosting: Beat the cream cheese, butter and vanilla in a mixing bowl until combined. Gradually add the powdered sugar. Whip the mixture until light and fluffy. Transfer filling into a pastry bag and with an open tip and fill half of the cooled pumpkin mini cakes. Top with the remaining pumpkin cakes. (Note - you can use pre-made cream cheese frosting if desired)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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