Mini Pumpkin Whoopie Pies

Mini pumpkin whoopie pies are everything you love about fall baking in one little two-bite treat. Soft, lightly spiced pumpkin cookies sandwiched around a fluffy cream cheese filling – what’s not to love? They are a classic for good reason and making them mini makes them even better for sharing. Not to mention they make my little cottage kitchen smell heavenly!!

Have I mentioned that autumn is my favourite season?! I love getting back into the kitchen and baking some delicious treats with autumns harvest. Pumpkin comes to mind first and foremost. This is a recipe I make every single fall because it is one of those recipes that never lets me down. The cookies bake up soft and cakey, the filling whips up in minutes, and putting them together is a little bit like assembling a fun puzzle. If you are planning a full autumn baking day, my pumpkin scones are another easy recipe worth adding to your list.

Ingredients You Will Need

Pumpkin puree – be sure to use pure pumpkin puree and not pumpkin pie filling, which contains sugar and spices and will throw off the balance of the recipe entirely.

Cream cheese – softened cream cheese is key to a smooth, lump-free filling. Pull it out of the fridge at least 30 minutes before you start.

Butter – you will need butter softened to room temperature for both the cookies and the filling. Room temperature butter blends more evenly and gives the cookies a better texture.

Pumpkin pie spice – a little goes a long way here. Combined with the cinnamon in the recipe, it gives these cookies a cozy, warmly spiced flavour without being overpowering.

Powdered sugar – the key ingredient for the cream cheese filling that makes it light and fluffy. Add it gradually for the smoothest result.

Leaveners – both baking soda and baking powder work together to give the cookies a nice soft rise and ensure a soft, fluffy cookie

OTHER INGREDIENTS – granulated sugar, cinnamon, large eggs (room temperature), vanilla extract and salt

Let’s Make Mini Pumpkin Whoopie Pies

Make the Cookies

• Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment or silicone baking mat
• Whisk together flour, baking powder and soda, cinnamon, pumpkin pie spice and salt, set aside
• In the bowl of electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition, add vanilla and pumpkin pie filling and beat until well blended.

 

• scoop batter using a 1 tablespoon cookie scoop or heaping tablespoons and drop onto parchment lined baking sheets.
• bake at 350 degrees Fahrenheit for 10-12 minutes, just until set and cookies spring back when lightly pressed.

Make the Cream Cheese Filling

• Add cream cheese, butter, vanilla and sugar in a bowl of electric mixer (or large mixing bowl with hand mixer) and beat until well combined and fluffy.
• Add powdered sugar, 1/2 cup at a time, mixing on low between each addition, the increase speed to medium-high and beat until light and fluffy.

 

assemble

• match cookies into pairs of the same size and shape
• pipe or spread about a tablespoon of cream cheese filling into the middle of flat side of a cookie
• top with second cookie, flat side down, pressing lightly together

Tips From The Red Cottage Kitchen

DO NOT OVER MIX – Once the flour is added, mix just until combined. Over mixing will make the cookies tough and dense instead of soft and cakey.

USE A COOKIE SCOOP – A 1 tablespoon cookie scoop is perfect here. It keeps all the cookies the same size which means they bake evenly and match up nicely when you sandwich them together.

COOL COMPLETELY BEFORE FILLING – The cookies need to be completely cool before filling. If the cookies are even slightly warm the cream cheese filling will melt and slide right out. So be patient and let them cool fully on the wire rack before assembling.

SOFT BUTTER AND CREAM CHEESE – Both the cookies and the filling benefit from truly softened butter and cream cheese. If either is too cold the mixture will be lumpy instead of smooth and fluffy.

ROOM TEMPERATURE EGGS – Room temperature ingredients ensure a smooth batter.  They also help to give the cookies a nice rise as they whip up to a higher volume that results in a fluffier cookie.

PIPE THE FILLING – You can certainly spread the filling with a spoon or small spatula, but piping it with a large round tip keeps things neat and allows better control.  A zip-top bag with the corner snipped off works just as well.

Variations and Substitutions

I think the recipe is perfect as it is, but these are a few ways to make this recipe your own:

• swap the cream cheese filling for a simple vanilla buttercream with a pinch of cinnamon if cream cheese is not your thing
• For extra warmth add a pinch of nutmeg or ginger to the cookie dough
• roll the edges of the assembled whoopie pies in finely chopped pecans for a fun finishing touch
• make them full size by using a 2 tablespoon scoop instead of 1 tablespoon – adjust baking time by a few minutes

The lemon shortbread snowballs on the blog are another great option for rolling in something fun – the idea works beautifully for a cookie tray with variety.

Storing and Freezing

Assembled whoopie pies should be stored in a single layer in an airtight container in the refrigerator because of the cream cheese filling. They will keep well for up to 3 days. For longer storage, freeze them as described above. They thaw beautifully at room temperature in about 30 minutes.

If you plan to travel with these or give them as a gift, layer them in a container with pieces of parchment paper between each layer to keep them from sticking together.

My chocolate caramel peanut butter thumbprint cookies store and travel just as well – both make a wonderful addition to a pretty cookie tin for gift giving!