Mini Pumpkin Whoopie Pies w/ Cream Cheese filling
I found this recipe online about 6 years ago and it has quickly become my family's favorite!
Ingredients for cookies:
2 1/4 cup flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
1/2 tsp cinnamon
8 TBSP (1 Stick) soft butter (make sure the butter is REALLY soft!)
1 1/4 cup sugar
1 tsp vanilla
1/2 cup sour cream
3/4 cup pumpkin
Ingredients for filling:
6 TBSP soft butter (again, REALLY soft!)
4 oz cream cheese, softened (room temp)
1 tsp vanilla
2 cups confectionery sugar
Prep for cookies:
Move oven rack to middle & upper 3rd of oven. Preheat to 350. Line bottom of cookie sheets with parchment paper & grease well ( I use crisco).
Combine flour, baking powder, baking soda, salt & cinnamon & set aside. Put butter & sugar in large bowl & beat on medium for 1 min. until smooth. Add eggs & vanilla and beat for 30 seconds.
Decrease speed to low & mix in sour cream & pumpkin just until combined. Add flour mix & blend just until incorporated.
Drop 28 rounded TBSP of batter 3" apart on cookie sheets ( I end up with 3 cookie sheets altogether). Batter should be thick enough to hold it's shape. Bake 2 sheets at a time for about 12-14 min or until tops are firm & toothpick comes out clean. Half way through bake time (7 min), switch cookie sheets top to bottom, front to back to ensure even baking.
Prep for filling:
Put butter, cream cheese & vanilla in med. bowl. Beat on med-low 1 min until mix is smooth & combined. Decrease speed & add sugar in 2 additions. Beat until incorporated & frosting is smooth, about 1 more min.
You have a choice to fill the cookies now (if they are cooled enough) or you can put the frosting in the fridge until ready to use. Remember to take the frosting out of the fridge about an hour before using so it can soften a little for spreading. Spread frosting on flat side of one cookie and top with a second cookie to make a sandwich. Eat, enjoy!!