Recipes Mini Pumpkin Whoopie Pies 4.7 (273) 214 Reviews 31 Photos Fluffy cream cheese filling sandwiched between two moist pumpkin cookies make these Mini Pumpkin Whoopie Pies the perfect hand-held snack you just won't be able to resist! By Allrecipes Member Published on August 4, 2021 Save Rate Print Share Close Add Photo 31 31 31 31 Prep Time: 30 mins Cook Time: 10 mins Additional Time: 30 mins Total Time: 1 hr 10 mins Servings: 36 Yield: 36 sandwich cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 36 servings Cookies: 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon salt ½ cup butter, softened 1 ¼ 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: 4 ounces cream cheese, at room temperature 6 tablespoons butter, softened ½ teaspoon vanilla extract 1 ½ cups powdered sugar Directions For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar 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 cool completely. For cream cheese filling: 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; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator. I Made It Print Nutrition Facts (per serving) 130 Calories 6g Fat 18g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 130 % Daily Value * Total Fat 6g 8% Saturated Fat 4g 18% Cholesterol 26mg 9% Sodium 126mg 5% Total Carbohydrate 18g 7% Dietary Fiber 1g 2% Total Sugars 12g Protein 2g 3% Calcium 16mg 1% Iron 1mg 3% Potassium 17mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.