New This Month

Mini Pumpkin Whoopie Pies

154

These mini pumpkin whoopie pies make an ideal holiday treat.

  • Yield: Makes about 20

Source: The Martha Stewart Show

Ingredients

For the Cookies

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder (not Dutch-process)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon coarse salt
  • 1 tablespoon unsalted butter, softened
  • 1/4 cup vegetable shortening
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark-brown sugar
  • 1 large egg
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract

For the Filling

  • 4 ounces cream cheese, at room temperature
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup confectioners' sugar
  • 1/4 cup canned solid pack pumpkin
  • Pinch of cinnamon
  • Pinch of nutmeg

Directions

  1. Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.

  2. 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. 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.

  3. 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.

  4. 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.

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

Reviews Add a comment

  • Trisha H
    12 NOV, 2013
    I want to make these today and have no veg shortening, can I use veg oil? TY
    Reply
  • MS11920584
    10 NOV, 2011
    .
    Reply
  • JoMack
    24 OCT, 2011
    Mine cracked also...doesn't look as nice as the photo. Has this happened to anyone else or know why.
    Reply
  • ibracadabra
    11 OCT, 2011
    These are amazing. The cookies are moist and the filling is delicious. I did add a few drops of orange food coloring just to make the filling pop, but the pumpkin made it orange. I also added more powdered sugar to the filling as it was too sour tasting for my personal preference. I've gotten many rave reviews for these. Best served right out of the fridge!
    Reply
  • trinafonts
    7 OCT, 2011
    I love this recipe! It always comes out so good and is very easy! I make mine gluten free by substituting a rice flour mix and adding a teaspoon of xantham gum..perfect!!
    Reply
  • cakemakingkat
    7 OCT, 2011
    omg these were so good. they were really easy and really good. they didnt need any food coloring. the cakes itself were a little dry so i put them in a tupperware over night. i really recomend someone to make these
    Reply
  • allijean
    31 OCT, 2010
    I was surprised but these really are super easy to make - and delicious! I would increase the amount of frosting however because I ran out. I don't think you need food coloring, the pumpkin in the frosting is enough.
    Reply
  • allijean
    31 OCT, 2010
    I was surprised but these really are super easy to make - and delicious! I would increase the amount of frosting however because I ran out. I don't think you need food coloring, the pumpkin in the frosting is enough.
    Reply
  • mellifluousfondue
    27 OCT, 2010
    I did not find these to be "mini" so I used a 1tsp to dish out the batter and cooked them for 7 minutes. Perfect! Also, if you want yours to turn out like the ones in the picture (all nice and halloween-y) you will need to add orange food coloring to the filling--I wish I had noticed before I made all of mine! Maybe I am just a novice baker, but I did not find these to be "super easy to whip up in no time" but they were fun to make! Now dishes...not as fun.
    Reply
  • hischild12
    29 SEP, 2010
    These were so much fun to make and were delicious! My cookies did crack on the tops, but I thought that gave them lots of character. Also, I wrapped the individual pies in saran wrap and stuck them in the freezer. They made for a wonderful quick treat!
    Reply