Mini Pumpkin Whoopie Pies. I wasn’t really sure about these but decided to give them a try anyway. The cream cheese filling is definitely tasty as were the cookies, but I had some “issues” in the beginning. I followed the recipe instructions, but maybe when I measured the flour I had too many air pockets?? Who knows. All I know is my first couple of batches of cookies came out HUGE (definitely not mini) and FLAT. Hmmmm. So I called Tami, knowing she had already made hers. She suggested adding some more flour, saying that her batter didn’t fall off the spoon when held up, mine definitely did.
So I added some flour, don’t ask me how much, and it definitely improved the cookies. I tried a third batch with a little more flour, but I think that was too much. The third batch came out very mini and cute, but they cracked on top, telling me there was too much flour. At any rate, they all tasted good, even the flat ones. I did run out of filling and ended up with extra cookies, but I’m sure they’ll get eaten anyway ;-)
Here’s the three different sizes (see below for recipe):
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (not Dutch-process)
- 1½ teaspoons baking soda
- ½ teaspoon coarse salt
- 1 tablespoon unsalted butter, softened
- ¼ cup vegetable shortening
- ½ cup granulated sugar
- ½ cup packed dark-brown sugar
- 1 large egg
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 4 ounces cream cheese, at room temperature
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup confectioners’ sugar
- ¼ cup canned solid pack pumpkin
- Pinch of cinnamon
- Pinch of nutmeg
- Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
- Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. (mine never actually got smooth, just a moist crumbly texture, too much sugar to get smooth) Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
- Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
- Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners’ sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
- Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.