Tuesday, October 12, 2010

Mini Pumpkin Whoopie Pies

How cute are these? I love, love, love pumpkin! And cream cheese, what a combination. These also will make 6-9 large whoopie pies, but I just thought these were so adorable.

Makes 12-14

1 1/2 sticks unsalted butter, 1 stick melted, 1/2 stick room temp
1 cup packed light brown sugar
2 large eggs, room temp
1 cup canned pumpkin puree
1 1/2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt, plus 2 pinches
1 2/3 cups flour
4 ounces cream cheese
1 cup confectioners sugar

Preheat oven to 350 degrees. In a large bowl, whisk together the melted butter and brown sugar until combined. Add the eggs, pumpkin, 1 teaspoon vanilla, baking soda and powder, and salt. Whisk until combined. Fold in the flour. Using a tablespoon size ice cream scoop, drop mounds of batter onto baking sheet. Bake for 10-12 minutes or until springy to the touch. Cool completely.

Mix the cream cheese with the softened butter. Add the confectioners sugar and the remaining 2 pinches of salt and vanilla. Mix on low speed until blended, then medium-high speed until light and fluffy.

Spread the cream cheese frosting on the flat side of half of the cakes, then top each with another cake.

Print Friendly and PDF

FREE eCookbook!

Search

My photo
I'm a super busy mom of 3 and a Beachbody coach. Follow along as I try to find a balance between eating good food and keeping my family healthy and happy! We eat mostly clean with a few fun treats thrown in every once in awhile. Thanks for stopping by!

What I'm Pinning...

I'm on Instagram!

Designed By:

Munchkin Land Designs
 
Designed by Munchkin Land Designs • Copyright 2012 • All Rights Reserved