Tuesday, October 12, 2010

Tailgate Tuesday: Mini Pumpkin Whoopie Pies

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

For Tailgate Tuesday this week we are featuring another great dessert. These Whoopie Pies are the perfect fall treat for a tailgate or any other get together. They are a great dessert to take on the go and would be perfect for your next fall party or tailgate. Enjoy!

Mini Pumpkin Whoopie Pies (adapted from Mini Pumpkin Whoopie Pies on allrecipes.com)


  • 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 pumpkin puree
  • 1 teaspoon vanilla extract

  • Cream Cheese Filling:
  • 4 ounces cream cheese, at room temperature
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1-1 1/2 cups powdered sugar


  1. For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.


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P said...

Yum!!! How many whoopie pies does this recipe yeild? Such a delish fall recipe!

Catherine VP said...

Hey P! It should yield about 72 cookies or 36 whoopie pies. It sounds like a lot but they went fast. Also, when you make the filling it doesn't look like enough but was just enough for all of my whoopie pies (except for the couple of cookies I had to eat right away!). :)

P said...

I made these treats the other night and they were a hit! I think I made the cookies too big though because I only had like 28 or so..but this recipe is definitely a keeper!