Mini Pumpkin Whoopie Pies

Here's a must try recipe for this fall. I was able to whip them up while making dinner for the boys, which proves that it's a pretty easy recipe. My taste testers LOVED them!

Cookies:

2 c flour

1 t baking powder

1 t baking soda

1 t ground cinnamon

1/2 t ground ginger

1/2 t salt

1/2 c butter, softened

1 1/4 c granulated sugar

2 large eggs at room temperature, lightly beaten

1 c pumpkin puree (I used Libby's)

1 t vanilla extract

Cream Cheese Filling:

4 oz cream cheese, room temperature

6 T butter, softened

1/2 t vanilla extract

1 1/2 c powdered sugar

Directions for cookies:

1. Preheat oven to 350 degrees. Lightly grease two baking sheets.
2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bown 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. Stip 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 10-13 minutes or until springy to the touch. Cook on baking sheets for 5 minutes; remove to wire racks to cool completely.

Directions for filling:

1. 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.
2. Spread a heaping teaspoon on filling onto flat side of one cookie; top with flat side of another cookie.
3. Store in covered container in the refrigerator.
4. Try not to eat them all in one sitting! : )