Mini Pumpkin Whoopie Pies with Cream Cheese Filling

This recipe I also found at the end of Absolutely Truly. They’re scrumptious little pumpkin morsels with a nice dollop of cream cheese frosting.


Whoopie Pies:

1/2 cup butter, softened

1 1/4 cup granulated sugar

2 eggs

1 cup pumpkin puree

1 tsp. vanilla extract

2 tbsp. maple syrup

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground cloves

1/4 tsp. ground cardamom

1/4 tsp. salt


4 oz. cream cheese, softened

6 tbsp. butter, softened

1/2 tsp. vanilla extract

1 1/2 cups powdered sugar


Making the whoopie pies:

Preheat oven to 350 degrees Fahrenheit. Grease baking sheets.

In a large mixing bowl, cream the granulated sugar and butter together in a stand mixer or with a handheld mixer. Add in the eggs, pumpkin puree, vanilla extract, and maple syrup, beating well after each addition. In another medium mixing bowl, whisk together the flour, baking powder, baking soda, and spices. Beat in the dry ingredients to the wet ingredient mixture. Using a tablespoon, drop the batter onto the prepared baking sheets.

Bake for 10-12 minutes. Once out of the oven, allow the whoopie pies to cool on the baking sheets for 5 minutes. Then transfer to a wire rack to cool completely.

Making the cream cheese filling:

Beat the cream cheese, butter, and vanilla extract until smooth. On low-speed, add in the powdered sugar and beat until creamy/smooth. Spoon the filling into a piping bag fitted with a 1/2 inch tip. Pipe a little round of filling on one side of one whoopie pie. Then sandwich another whoopie pie on top of the first whoopie pie. Enjoy! Makena 🙂


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