mini pumpkin whoopie pies

How To Make mini pumpkin whoopie pies

• 1

  Pumpkin Mini Cakes
• 2

  Combine flour, baking powder, baking soda, spices and salt in medium bowl. Set aside
• 3

  In large bowl, beat the butter with an electric mixer. Add the sugar and cream for 2 minutes until light and fluffy.
• 4

  Add the eggs one at a time, beating well after each addition. Add the pumpkin and vanilla. Beat until smooth.
• 
  5

  Slowly add the flour mixture and beat until smooth.
• 
  6

  Drop by heaping teaspoons onto parchment-lined baking sheets. Bake for 10 minutes at 350 and let cool for 5 minutes on the baking sheets. Transfer to wire rack to cool completely before filling with icing.
• 7

  Cream Cheese Frosting: Beat the cream cheese, butter and vanilla in a mixing bowl until combined. Gradually add the powdered sugar. Whip the mixture until light and fluffy. Transfer filling into a pastry bag and with an open tip and fill half of the cooled pumpkin mini cakes. Top with the remaining pumpkin cakes. (Note - you can use pre-made cream cheese frosting if desired)
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