Mini Pumpkin Whoopie Pies

Patty Picard


You can use pre-made cream cheese frosting if desired.


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Makes 20 pies
15 Min
20 Min


  • 2 c
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 1/2 tsp
  • 1/8 tsp
    allspice, ground
  • 1/8 tsp
    ground cloves
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
  • 1/2 c
    butter, softened
  • 1 1/4 c
  • 2 large
  • 1 c
    pure pumpkin
  • 1 tsp

  • 4 oz
    cream cheese, at room temp
  • 6 Tbsp
    butter, softened
  • 1/2 tsp
  • 1 1/2 c
    powdered sugar

How to Make Mini Pumpkin Whoopie Pies


  1. Pumpkin Mini Cakes
  2. Combine flour, baking powder, baking soda, spices and salt in medium bowl. Set aside
  3. In large bowl, beat the butter with an electric mixer. Add the sugar and cream for 2 minutes until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Add the pumpkin and vanilla. Beat until smooth.
  5. Slowly add the flour mixture and beat until smooth.
  6. Drop 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.
  7. Cream 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)

Printable Recipe Card

About Mini Pumpkin Whoopie Pies

Course/Dish: Cookies
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American

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