Mini pumpkin whoopie pies…

18 Nov

Thank you all for reading my first post.  I had great feedback and hope to continue to provide you with delicious recipes that you can share with your friends and families. Once I figure out this blogging thing, I am going to try and post once a day.  Hopefully that time will come soon.  We have lots of exciting times in the next few weeks and I have lots to share with you!  Since it’s almost Thanksgiving, I have another pumpkin dessert for you to try.

Last night’s baking adventure didn’t get started until late so I ran out of time to write this post. We had a potluck Thanksgiving Feast at work today and I wanted to take in a delicious pumpkin dessert.  I made my other pumpkin cookies for our Thanksgiving Feast last year.

I made these cookies in September and have been wanting to make them again. They are a little more time consuming than my other pumpkin cookies but they are fantastic!

Mini Pumpkin Whoopie Pies

Gather your ingredients.

Prepare your dry ingredients.   Mix the wet ingredients in your mixer bowl.

Combine the two and mix well.

Spoon the batter onto a cookie sheet.

Make your frosting.  Watch out when adding the powdered sugar.  I had a kitchen covered in it!

Fill the cookies and enjoy!

Mini Pumpkin Whoopie Pie

Inspired by doughmesstic

  • 3 cups plus 2 Tbsps flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 1 1/2 tsp ground ginger
  • 2 Tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1 stick of melted butter
  • 1/2 cup unsweetened applesuace (or vegetable oil)
  • 1 15 oz. can of pumpkin
  • 2 large eggs
  • 1 1/2 tsp vanilla

  1. Add the flour, salt, baking soda, baking powder, ginger, cinnamon and nutmeg to a bowl and whisk together.
  2. Add the sugars, applesauce and butter to your mixer bowl and combine.  Add the pumpkin next and mix throughly.  Next add the eggs and vanilla.
  3. Pour the flour mixture into your mixer bowl and combine.
  4. Once the batter is made, preheat your oven to 350F.  Chill your batter in the refrigerator while the oven is heating.
  5. Spoon or pipe the batter into 1-inch circles onto baking sheets and bake 10-12 minutes.  The cookies will not brown but will be firm.
  6. Once the cookies have cooled, fill with frosting.
  7. Store cookies in the refrigerator until ready to serve.

Pumpkin Spice Cream Cheese Frosting

  • 1 stick butter softened
  • 8 oz cream cheese softened
  • 3 1/2 cups powdered sugar (you may need to add more)
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla
  • pinch of salt

  1. Using a mixer, beat butter, cream cheese, spices, salt and vanilla until smooth.  Gradually (not all at once like I did) add the sugar until fully combined.  Refrigerate icing until ready to use.
  2. Fill cookies and enjoy!

Check back soon for more fall dishes!

2 Responses to “Mini pumpkin whoopie pies…”

  1. Laura November 23, 2010 at 9:36 pm #

    Do you think that I could add Oatmeal to this recipe? I really want to make Oatmeal Pumpkin Cookies maybe with White Chocolate Chips.

    • Sheena November 23, 2010 at 9:43 pm #

      I think that would be delicious. You may want to use oil instead of applesauce because the cookies are pretty dense with the applesauce and the oatmeal may make them even more dense. Let me know how they turn out!

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