Mini Pumpkin Whoopie Pies

Making whoopie pies is a fun kitchen activity the kids will love, or just a delicious treat to serve with all your other football party snacks! These pumpkin whoopie pies are miniature, so they make great single-serve fall treats.

Why this recipe works

You’re baking a soft cookie and combining it with a tasty cream cheese filling. This means they look complicated, but they’re not!

These mini pumpkin whoopie pies are fun for an after school treat or to take along to a harvest festival.

Related Recipe – Chocolate Whoopie Pies

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

How to Make Mini Pumpkin Whoopie Pies

These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!

Prepare cookies:

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper or silicone baking mat.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; set aside.

3. Use a mixer to beat shortening, sugar, and egg in a large bowl. Mix on high speed until smooth, about 3 minutes.

4. Slowly add half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.

5. Drop about 2 teaspoons dough onto prepared sheets, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 10 to 15 minutes.

6. 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:

1. Use mixer to beat softened cream cheese, softened 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.

2. Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.

Baking Tips & FAQs

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• This recipe makes 46 small cookies, so 23 whoopie pies. If you prefer them larger, simply bake the same and increase the time by a minute or so if needed.
• Be sure your cream cheese has been softened so you don’t end up with any little bits of cream cheese in your filling.

You’ll love these soft chocolate whoopie pies stuffed with pumpkin cream cheese filling. A delicious dessert or snack for fall!

More Fun Pumpkin Recipes

• Pumpkin Magic Cake
• Pumpkin Spice Donuts
• Pumpkin Hand Pies
• Pumpkin Spice Hot Chocolate
• Pumpkin Spice Latte
• Pumpkin Trifle
• Pumpkin Pie Dip
• Pumpkin Chicken Pot Pie

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Mini Pumpkin Whoopie Pies

You'll love these soft chocolate whoopie pies stuffed with pumpkin cream cheese filling. A delicious dessert or snack for fall!

5 from 1 vote

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Desserts

Cuisine: American

Servings: 23 whoopie pies

35 minutes mins

Calories: 189

Author: Amanda Davis

Ingredients

FOR THE COOKIES

• ▢ 2 cups all-purpose flour
• ▢ 5 tablespoons unsweetened cocoa powder
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ½ cup vegetable shortening
• ▢ 1 cup granulated sugar
• ▢ 1 large egg
• ▢ 1 cup whole milk
• ▢ 1 teaspoon pure vanilla extract

FOR THE FILLING

• ▢ 4 ounces cream cheese at room temperature
• ▢ ½ cup unsalted butter at room temperature
• ▢ ½ cup confectioners’ sugar
• ▢ ¼ cup canned solid pack pumpkin not pumpkin pie filling*
• ▢ Pinch cinnamon
• ▢ Pinch nutmeg

Things You'll Need

• ▢
  Stand mixer
• ▢
  Baking sheets
• ▢
  Wire cooling racks

Before You Begin

• This recipe makes 46 small cookies, so 23 whoopie pies. If you prefer them larger, simply bake the same and increase the time by a minute or so if needed.
• Be sure your cream cheese has been softened so you don't end up with any little bits of cream cheese in your filling.

Instructions

Prepare cookies:

• Preheat oven to 350 degrees and line cookie sheets with parchment paper or silicone baking mat.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; set aside.
• Use a mixer to beat shortening, sugar, and egg in a large bowl. Mix on high speed until smooth, about 3 minutes.
• Slowly add half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
• Drop about 2 teaspoons dough onto prepared sheets, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 10 to 15 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:

• Use mixer to beat softened cream cheese, softened 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.

Nutrition

Serving: 1whoopie pie | Calories: 189cal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 123mg | Potassium: 75mg | Fiber: 1g | Sugar: 12g | Vitamin A: 633IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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