Mini Pumpkin Whoopie Pies

Mini Pumpkin Whoopie Pies


2 cups all-purpose flour
1 tsp. each baking powder, baking soda, ground cinnamon
1/2 tsp. each ground ginger, salt
1/2 cup (1 stick) butter or margarine, softened
1-1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup 100% Pure Pumpkin
1 tsp. vanilla extract

Cream Cheese Filling

4 oz. cream cheese, at room temperature
6 tbsp. butter or margarine, softened
1/2 tsp. vanilla extract
1-1/2 cups confectionrs' sugar

Heat oven to 350° F. (175º C). Lightly grease or line four baking sheets with parchment paper.

 Cookies: 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, 1 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 tsp.. onto prepared baking sheets. (A total of 72 cookies are needed for recipe.) Bake 10 - 13 minutes, or until springy to the touch. Cool on baking sheets 5 minutes; remove to wire racks to cool completely.

Filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in confectioners' sugar until light and fluffy. Spread a heaping tsp. of filling onto flat side of 1 cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

Makes 36 mini pies per batch.