Mini Pumpkin Whoopie Pies
Pies & Tarts

Mini Pumpkin Whoopie Pies

LIBBY'S®
Mini Pumpkin Whoopie Pies
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
10 min
Recipe Info - Serving Size
Servings
36 mini pies

Bite into the cozy flavors of fall with our pumpkin whoopie pies recipe. These mini pumpkin whoopie pies are crafted with love, featuring a creamy cream cheese filling sandwiched between two moist pumpkin cookies—the ideal hand-held snack.

Mini Pumpkin Whoopie Pies embody the essence of autumn, bringing you a delightful treat crafted with LIBBY'S® 100% Pure Pumpkin. These delicate pumpkin whoopie pies are perfect for a variety of occasions, especially during the Thanksgiving holiday. When you bite into one of these delectable whoopie pumpkin pies, you're greeted with a moist, pumpkin-flavored cookie that pairs beautifully with the luscious cream cheese filling.

The pumpkin whoopie pie recipes are straightforward and easy to follow, making them an excellent choice for both novice and experienced bakers. Whether you refer to them as pumpkin pie whoopie pies or simply enjoy the unique twist of a pumpkin whoopie pie with cream cheese filling, these sweets are sure to become a favorite. Make these pumpkin pie whoopie pie recipes part of your holiday tradition and let the flavors of Pure Pumpkin fill your home.

INGREDIENTS

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KEY INGREDIENTS

An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.
LIBBY'S®

LIBBY'S® 100% Pure Pumpkin

(Making one pie? Use our 15oz)

MAKE IT

Step 1

Preheat oven to 350° F. Lightly grease or line four baking sheets with parchment paper.

Step 2

Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat 1/2 cup butter and granulated 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 1 teaspoon 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.)

Step 3

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.

Step 4

Beat cream cheese, 6 tablespoons butter and remaining 1/2 teaspoon vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.

Step 5

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.

INGREDIENTS

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