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Pumpkin whoopie pies are such a fun and delicious treat—perfect for the fall, and ideal for those Thanksgiving guests that love pumpkin but prefer cake over pie. These are filled with cream cheese frosting with a touch of salt for a little extra taste.

I used a cookie scoop for uniformityin this case, a #50 (4 cm/1.60 inches), which yielded a 2 3/4′ cookie. It created a mini-whoopie pie that was a little bigger than bite size—just right for a small dessert or to leave room for trying other delicious things on the menu 😊

Source: Allrecipes

Prep time: Cake: 20-25 minutes

Frosting: 10 minutes

Bake time: 12 minutes per batch

Total time: Approximately an hour-and-15 minutes; an hour-and 45 minutes including frosting

Yields: 24 mini whoopie pies

Preheat oven to 350F. Lightly grease baking sheets or use parchment paper.

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 3/4 cup solid pack pumpkin puree
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 3/4 Tablespoon ground cinnamon
  • 1/4 Tablespoon ground ginger
  • 1/4 Tablespoon ground cloves

Directions

  1. Combine the oil and brown sugar.
  2. Mix in the pumpkin and eggs, beating well.
  3. Add the flour, salt, baking powder, baking soda, vanilla, cinnamon, ginger, and cloves. Mix well.
  4. Drop dough by heaping teaspoons onto the prepared baking sheets. I used a #50 cookie scoop for uniformity, and would highly recommend.
  5. Bake at 350⁰ for 10-12 minutes.
  6. Cool and frost.

Cream Cheese Frosting

Source: Sugar Spun Run

Ingredients

  • 1/4 cup butter, softened
  • 4 oz of cream cheese, brick style (1/2 a package)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 cups powdered sugar

Directions

  • Combine butter and cream cheese in a bowl and beat with an electric or stand mixer until creamy, well-combined, and lump-free.
  • Add vanilla extract and salt and stir well to combine.
  • With mixer on low, gradually add powdered sugar until completely combined.
  • Use to frost completely cooled cake or cupcakes.