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Mini Pumpkin Whoopie Pies with Cream Cheese Filling

Mini pumpkin whoopie pies sandwich fluffy cream cheese filling between soft, spiced pumpkin cakes. Bake the tablespoon-size cakes until they spring back when lightly touched, then pair them up once completely cool.
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Prep Time 25 minutes
Cook Time 14 minutes
cooling on sheets 5 minutes
Total Time 44 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 164
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin cakes
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.5 cup neutral oil such as canola oil
  • 0.75 cup light brown sugar packed
  • 1 egg large
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
For the cream cheese filling
  • 4 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 2 18x13-inch rimmed baking sheets

Method
 

Make the pumpkin cakes
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
  4. In a large bowl, whisk the oil and brown sugar until combined, then whisk in the egg, pumpkin puree, and vanilla.
  5. Fold the flour mixture into the pumpkin mixture just until no dry streaks remain.
  6. Scoop level tablespoons of batter onto the prepared sheets, spacing them about 2 inches apart.
  7. Bake for 12 to 14 minutes, switching the sheets between racks and rotating them front to back halfway through, until the tops spring back when lightly touched.
  8. Cool the cakes on the sheets for 5 minutes.
  9. Transfer the cakes to a wire rack to cool completely.
Make the cream cheese filling
  1. Beat the cream cheese and butter in a medium bowl until smooth.
  2. Beat in the powdered sugar and vanilla until the filling is smooth and fluffy.
Assemble the pies
  1. Spread about 1 tablespoon of filling on the flat side of half the cakes.
  2. Top with the remaining cakes, flat side down.

Notes

For neat sandwiches, match cakes of similar size and spread filling only after the cakes have cooled completely. Refrigerate in an airtight container for up to 4 days; freeze assembled pies for up to 2 months. A dairy-free cream cheese and butter alternative can be used for the filling.