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Original NESTLÉ® TOLL HOUSE® Chocolate Chip Pan Cookie

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(30)

These cookies are great. I grow sweet potatoes so I used 1 cup of the...

Dianne C., New Jersey on 11/09

Mini Pumpkin Whoopie Pies

LIBBYS.^® Only Homemade Tastes This Good.™

Level: Intermediate

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!

Prep: 20 min

Cooking: 10 min

Yields: 36 mini pies

Ingredients

COOKIES
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 (1 stick) 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
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar

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Directions

FOR COOKIES:
PREHEAT oven to 350° 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.

Remember to follow baking instructions before consuming.

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Recipe Reviews

Dianne C. , New Jersey
November 2009

Mini Pumpkin Whoopie Pies

These cookies are great. I grow sweet potatoes so I used 1 cup of these instead of pumpkin. I will make these again, my husband loved them..

Tracy B. , Woburn, MA
November 2009

Fantastic!

Made these for a bake sale at my son's school and they were a huge hit! Everyone was asking who made them. To make them more uniform, I put the batter into a ziplock bag, snipped a corner and piped them onto the cookie sheet. Will definitely make again...soon!.

Kc R. , Rochester, MA
November 2009

Mini Pumpkin Whoopie Pies

I added about 1 c of mini choc chips to the pies. My husband said they were awesome and wants me to make them again. Very easy to do and obviously delicious. It's a keeper!.

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NUTRITION FACTS
Amount Per Serving 36 mini pies
Serving Size 1/36 of recipe
Calories 130
Calories from Fat. 50
% Daily Value
Total Fat 6g	9%
Saturated Fat 3.5g	18%
Cholesterol 25mg	8%
Sodium 130mg	5%
Carbohydrates 18g	6%
Dietary Fiber 0g	0%
Sugars 12g
Protein 1g
Vitamin A	20%
Vitamin C	0%
Calcium	2%
Iron	2%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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