Color & Control:

Yummy Mini Pumpkin Whoopie Pies


¾ cups (5 ¼ ounces) granulated sugar
1 cup canned unsweetened pumpkin puree
6 tablespoons unsalted butter, melted and cooled, plus 4 tablespoons softened
1 cup (4 ounces) confectioners’ sugar, plus extra for dusting (optional)
4 ounces cream cheese, cut into 4 pieces and softened
1 cup (5 ounces) all-purpose flour
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon salt
2 large eggs

Makes: 24 servings
Takes: 1 Hour


1. Adjust oven racks to upper-middle and lower-middle positions and heat oven (350 degrees). Line 2 baking sheets with parchment paper.

2. Whisk flour, pumpkin pie spice, baking soda and salt together in medium bowl. Using stand mixer fitted with whisk, whip eggs and granulated sugar on medium-high speed until pale and fluffy (3 minutes or so). Reduce speed to low, add pumpkin and melted butter, and mix until incorporated. Slowly add flour mixture and mix until just combined (about 30 seconds).

3. Using pastry bag, pipe 1-tablespoon mounds of batter onto prepared sheets, spacing them about 1 inch apart. Bake until cakes are set (10 to 12 mins) switching and rotating sheets halfway through baking.

4. Let cakes cool on sheets (5 minutes), then transfer to wire rack.

5. Let cakes cool completely.

6. Using clean, dry bowl and whisk attachment, whip softened butter and confectioners’ sugar on medium-high speed until pale and fluffy (2 minutes). Add cream cheese, 1 piece at a time, and mix until no lumps remain. Spread scant tablespoon filling over bottom of half of cakes, then top with remaining cakes, pressing lightly to adhere. Dust with confectioners’ sugar, if using, before serving.

Source: The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by the editors at America’s Test Kitchen.

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