Email to Linda Carnation      

Pumpkin Whoopie Pies, w/cream cheese filling

Source of Recipe

.
Pumpkin Whoopie Pies, w/cream cheese filling

for the cookie part:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup sokid pack canned pumpkin
1 teaspoon vanilla extract

Heat oven to 350 degrees F.
Lightly grease or line four baking sheets with parchment paper.
Combine flour, baking powder, baking soda, cinnamon, ginger, cloves
and salt in medium bowl.
Beat butter and sugar together in large mixer bowl on medium speed
for 2 minutes.
Add eggs, one at a time, beating well after each addition.
Add pumpkin and vanilla extract; beat until smooth.
Stir in flour mixture until combined.
Drop by heaping measuring teaspoons onto prepared baking sheets.
(A total of 72 cookies are needed for the recipe.)
Bake for 10 to 13 minutes or until springy to the touch.
Cool on baking sheets for 5 minutes.
Remove to wire racks to let cool completely.

for the filling:

4 ounces cream cheese, at room temperature
6 Tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered confectioners sugar

Beat cream cheese, butter and vanilla extract in small mixer bowl on
medium speed until fluffy.
Gradually beat in powdered sugar until light and fluffy.
Spread a heaping teaspoon of filling onto flat side of one cookie.
Place the flat side of another cookie on top to make a sandwich.
Slightly squeeze together so filling reaches edges.
Repeat with remaining cookies and filling.
Store in covered container in refrigerator.
Makes 3 dozen mini pies.

Prep time - 20 minutes; baking time - 10 minutes.