Mini Pumpkin Whoopie Pies
Ingredients
Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract
Cream Cheese Filling:
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract
Cream Cheese Filling:
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
Directions
For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
I decided to add some food coloring to the cream cheese filling just to make it look a little bit more fun. I found orange and black food coloring at Michael's the other day, so I got inspired by the month of October and did half of the filling black and the other half orange. I forgot to take a picture of them, but they turned out super cute and delicious. We'll definitely be making more of these!!! Oh! and here are some pictures of our day : )

We were all excited to hang out, but of course we wanted to make this day extra special for them. Lion King is one of my favorite movies and I wanted them to love it as much as I do. So, Nils and I took them to the Disney store and got them stuffed animals. Liv picked Nala and Ella chose baby Simba, and since they were buy one get one free, we bought Pumba for Beckett and big Simba for me :).
After getting excited about their new toys, we headed to the movie theater to watch the movie. It was a different experience to watch it on the theater, it was just amazing. We had so much fun with the girls, we love them and love our dates with them : )
After breakfast, we went to Crescent Lake for a small hike. Nils and I loved this place, the lake was super clean, and the hike was much easier than the one from the day before. It was nice to go away for the weekend and experience this kind of vacation, where all you have around is nature and the people you love. We had such a great time with the Sundelins, and we are so happy they invited us to go with them.