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Perfect Mini Pumpkin Whoopie Pies with Cream Cheese Filling

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Soft, spiced pumpkin cakes sandwiched with a silky cream cheese filling. These mini whoopie pies are quick to make, perfect for fall gatherings, and absolutely irresistible.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (180g) canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) buttermilk
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, beat softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides halfway through.
  4. Add egg and vanilla extract to butter mixture; beat until combined. Add pumpkin puree and buttermilk; mix on low until just incorporated. Batter may look curdled.
  5. Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Use a rubber spatula to fold a few times. Do not overmix.
  6. Using a medium cookie scoop (about 1.5 tablespoons), drop rounded scoops of batter onto prepared baking sheets, spacing 2 inches apart. You should get 24-28 scoops.
  7. Bake one sheet at a time for 10-12 minutes, until cakes are set on top and a toothpick inserted in center comes out clean. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cakes cool, make filling: In a large bowl, beat softened cream cheese and butter on medium speed until smooth and creamy, about 2 minutes. Gradually add powdered sugar, beating on low. Add vanilla extract, heavy cream, and pinch of salt; beat on medium-high for 2 minutes until light and fluffy.
  9. Pair cooled cakes by size. Transfer filling to a piping bag fitted with a round tip (or zip-top bag with corner snipped). Pipe about 1-2 tablespoons of filling onto flat side of one cake; gently press another cake on top, flat side down.
  10. Place assembled whoopie pies on a baking sheet and refrigerate for at least 30 minutes before serving.

Notes

Use room temperature ingredients for best results. Do not overbake the cakes. Chill assembled pies for at least 30 minutes before serving. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of buttermilk. For dairy-free, use vegan butter and dairy-free cream cheese. The filling does not freeze well, so freeze unfilled cakes only.

Nutrition

Keywords: pumpkin whoopie pies, mini whoopie pies, cream cheese filling, fall dessert, pumpkin dessert, whoopie pie recipe

Find it online: https://leilameals.com/perfect-mini-pumpkin-whoopie-pies-with-cream-cheese-filling/