Whoopie Pies. Do you consider them little cakes? Are they cookies? Doesn’t really matter matter to me, although I’d consider them a cake like cookie. Anything this scrumptious is just called a little piece of heaven and leave it at that.
It is no secret that I’m a sucker for cream cheese anything so the filling is certainly appealing but it is the pumpkin and cream cheese combo that always gets me. Obviously we’ve been liking pumpkin a lot lately on Oh My! Sugar High (we migrated from apples) but I just couldn’t help myself once the pumpkin shortage was gone. I went into pumpkin overload. Like a junkie, I’m dedicated to getting my pumpkin fix.
If you are looking for something unique, something delectable that is sure to create an impressive presentation than these are for you! Because these are a mini version they aren’t nearly as large as a typical whoopie pie and don’t require the same calorie commitment to partake in it’s pumpkin yumminess. (Is yumminess a word? I guess it is in my world…)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY’S® 100% Pure Pumpkin
1 teaspoon vanilla extract
Cream Cheese Filling:
5 ounces cream cheese, at room temperature
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar
Beat butter and sugar in large mixer bowl on medium speed for 2 minutes.
Tip: To achieve room temperature eggs, leave out for 20-30 minutes but no longer. If you are short on time you can bring cold eggs to room temperature by placing them in a bowl of warm (not hot) water for 2 minutes.
To make filling, beat cream cheese, butter and vanilla extract on medium speed until fluffy. Gradually add powdered sugar until fully blended. Spread in between two equally sized cookies like a sandwich to create the whoope pie.
This recipe was slightly altered from allrecipes.com and was created by Libbys.
Amount Per Serving Calories: 130 | Total Fat: 6g | Cholesterol: 27mg
Recipe Yield: 36 sandwich cookies