Have I mentioned that autumn is my favorite season! I tend to slow down a bit. The weather is more moderate with warm sunny days and cool breezy nights. There are lots of festivals and parades to attend. I love getting back into the kitchen and get baking some delicious treats with autumns harvest. Pumpkin comes to mind first and foremost. I was so happy to see this recipe for mini pumpkin whoopie pies in my inbox a few weeks ago. I tweaked it a bit and was so happy with the results!
A soft and chewy cookie filled with a cinnamon cream cheese filling. Not too sweet. Just right!
Begin my combining flour, baking powder, baking soda, cinnamon, salt and pumpkin pie spice. Set aside.
Cream butter and sugar until light and fluffy. Add eggs, one at a time blending well after each addition. Add pumpkin and vanilla and blend. Mixture will appear a bit separated.
Stir in reserved flour mixture until well blended.
Drop by teaspoon fulls onto a parchment lined baking sheet and bake at 350 degrees for 10 to 13 minutes.
Remove from oven and arrange in pairs, matching up sizes side by side.
While cookies are cooling prepare filling by combining cream cheese, vanilla, butter, sugar and cinnamon.
Beat with electric mixer until smooth and fluffy. Spread about a teaspoon full onto half of each cookie pair.
Top with the other cookie.
And there you have it! What a great treat to bake for the kids as an after school snack! Or, enjoy with a cup of coffee while they are at school!
Or, serve to your friends with a wine and ice tea like I did!!
I did altar it slightly by changing up the spices a bit. For the cookie dough I substituted pumpkin pie spice for the ginger. To the filling I added 1 tbsp. granulated sugar and 1/4 tsp of cinnamon.