Cream cheese frosting serves as the filling for these rich and cakey sandwich cookies that are oh-so eye-catching, especially when decorated with green-hued frosting vines and leaves. Pictured with our Mini Pumpkin Pie Slices and Pumpkin Rice Cereal Treats.
Petite Pumpkin Whoopie Pies
Makes 12
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- ⅛ teaspoon baking soda
- ½ cup firmly packed light brown sugar
- ½ cup canned pumpkin
- 2 tablespoons whole milk
- 2 tablespoons vegetable oil
- 1¼ teaspoons vanilla extract, divided
- 2 tablespoons unsalted butter, softened
- 2 ounces cream cheese, softened
- 1 cup confectioner’s sugar, sifted
- Green gel food coloring*
Instructions
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
- In a large bowl, whisk together flour, pumpkin pie spice, baking powder, salt, and baking soda until well combined.
- In a medium bowl, whisk together brown sugar, pumpkin, milk, oil, and 1 teaspoon vanilla extract. Gradually whisk flour mixture into sugar mixture just until batter is smooth and combined.
- Using a 1-tablespoon levered scoop, portion batter 1 inch apart onto prepared baking sheets. With a damp finger, smooth tops of batter portions.
- Bake until golden brown and firm to the touch, 10 to 15 minutes. Let cool completely.
- In another large bowl, beat together butter, cream cheese, and remaining ¼ teaspoon vanilla extract at low speed until smooth, scraping down sides as needed, approximately 1 minute. Gradually beat in confectioners’ sugar until fully incorporated before adding more. Increase speed to medium and beat until smooth. Reserve 3 tablespoons frosting. Transfer remaining frosting to a piping bag and cut a ½-inch opening from the tip. Pipe frosting onto flat side of 12 whoopie pies. Top with remaining whoopie pies, flat side down.
- To reserved 3 tablespoons frosting, add enough food coloring to achieve desired green hue. Transfer green frosting to a small piping bag fitted with a small leaf tip (Wilton #352). Pipe 2 leaves on top of each whoopie pie. Change to a small round tip (Wilton #3), and pipe tendrils onto each whoopie pie. Place whoopie pies in an airtight container, refrigerate, and serve within 2 days.
Notes
*We used Wilton Juniper Green gel food coloring.
