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Fall Entertaining: Mini Pumpkin Whoopie Pies

Last updated 3 years ago

These mini whoopie pies will be a party hit! Perfect for passing, setting out on a platter, or displaying in a bowl, pumpkin whoppie pies provide a sweet taste of the season for your guests!
 
Pumpkin Whoopie Pies
makes 16 cookies
 
style="font-size: 11px; line-height: 13px;">What you'll need: 
Cookie-cakes:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1 (15-ounce) can pure pumpkin (not pie filling)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
Candied pecans:
  • 2 tablespoons packed light brown sugar
  • Pinch of salt
  • 1/2 tablespoon water
  • 1/2 cup pecans
Filling:
  • 6 ounces cream cheese, softened
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • Pinch of salt
  • 1 1/2 cups confectioners' sugar
  • 1 tablespoon bourbon (optional; substitute 1 teaspoon vanilla extract)
  • 2 large baking sheets; parchment paper; 1-ounce round ice cream scoop (optional; see Cooks' Notes)
What you'll need to do: 
For cookie-cakes:
  • Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
  • Whisk together flour, baking powder, soda, salt, and spices in a bowl.
  • Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture.
  • Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over).
  • Bake until springy to the touch, 12 to 18 minutes. Transfer cookie-cakes to rack to cool.
  • Form and bake remaining batter on the other parchment-lined sheet. You should have a total of 32 cookie-cakes.
  • Leave oven on.
For candied pecans:
  • Line a small sheet pan with parchment paper.
  • Stir together sugar, salt, and 1/2 tablespoon water in a small saucepan. Heat over moderate heat until sugar dissolves, then bring to a boil. Stir in pecans.
  • Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes.
  • Cool completely on pan on a rack.
  • Coarsely chop candied pecans.
For filling:
  • While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners' sugar and bourbon and mix on low speed until smooth.
  • Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour.
Assemble whoopie pies:
  • Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes.
  • Gently press pecans onto filling around middle of each whoopie pie to help them adhere to filling.
 
Original recipe, tips, and pictures at Epicurious.

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