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Mini Pumpkin Whoopie Pies

Whoopie pies are sometimes called "gobs" around the Pittsburgh area.
Print Recipe
Course Dessert

Ingredients
  

Cookies

  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/2 cup butter, softened
  • 2 large eggs, at room temperature, lightly beaten
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 1/4 cups sugar
  • 1 1/2 cups pumpkin puree

Cream Cheese Filling

  • 8 oz cream cheese, at room temperature
  • 4 Tbsp butter, softened
  • 1/2 tsp vanilla
  • 1 1/4 cups powdered sugar

Instructions
 

  • For cookies: Preheat oven to 350 degrees. 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 or 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. Makes 3 dozen filled cookies. Enjoy!