Thursday, November 12, 2015

Mini Pumpkin Whoopie Pies

My absolute favorite part of Thanksgiving is pumpkin pie. Forget all other pies, I'll take pumpkin every time.  A big slice of pumpkin pie with a dollop of vanilla ice cream is just downright dreamy. It also makes a scrumptious breakfast the morning after Thanksgiving!

I think I could eat an entire pie myself if I tried - well, OK, maybe not. But I'd sure try!

Now, when we think of Thanksgiving desserts, it's the traditional pies we think of. Ooey gooey filling nestled into a flaky crust, right? Well, who says pie has to come in a crust, cut in a pie plate, served on a smaller plate, and eaten with a fork, all princess-like?


Why not make Thanksgiving dessert handheld? A pie you can hold in your hand? What is this, the future?!

My friends, haven't you heard of Whoopie Pies?

Yes, the chocolate cake-like cookies with rich icing in between!

Well guess what? You can Thanksgiving-ify them by making Pumpkin Whoopie Pies! This recipe is super easy and doesn't take all day to complete. In fact, I whipped them up one afternoon without any complications or frustrations. The cakey cookies come together in no time and the filing is easier than I could ever imagine.

BAM! Pumpkin pie you can hold!

OK, so you kind of miss out on the crust factor. If you're a crust person, I can see why these wouldn't be your cup of tea. But if you're like me, and just want that delightful pumpkin magic that is pumpkin pie filling, perhaps these light, fluffy, and rich Pumpkin Whoopie Pies are right for you.

And hey, since they're handheld and kind if miniature, it just means you can eat more of them, right?


Mini Pumpkin Whoopie Pies

Adapted from the Cookie Bible

For the cookies/cakes:
  • 1 3/4 cups flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1/4 cup (half a stick) butter, softened
  • 1 cup pureed pumpkin
  • 2 eggs, lightly beaten
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla extract
For the filling:
  • 4 ounces cream cheese. softened
  • 1/4 cup (half a stick) butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon pumpkin spice
  • Pinch of salt
  • 1 1/2 cups powdered sugar
  1. Preheat oven to 350 F.
  2. Lightly grease or line cookie sheets with wax paper.
  3. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt together in medium bowl.
  4. In a mixing bowl, beat butter and brown sugar until light and fluffy.
  5. Mix in pumpkin puree, eggs, oil, and vanilla until combined.
  6. Slowly add dry mixture to wet mixture until well blended.
  7. Drops dough by teaspoonfuls 2 inches apart onto prepared cookie sheets.
  8. Bake for 10 minutes or until set.
  9. Cool on sheets for 5 minutes, then transfer to cooling racks until cooled completely.
  10. In a medium bowl, beat cream cheese with butter on medium speed until creamy.
  11. Add in vanilla extract, pumpkin pie spice, and pinch of salt and mix.
  12. Gradually add powdered sugar blending well between each addition.
  13. Spoon filling onto flat sides of half of cookies, top with remaining cookies.
  14. Store in refrigerator (if you haven't eaten every single one already...).