Ingredients: |
Ingredients: 2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 stick (1/2 cup) butter, softened
1 1/4 cups granulated sugar
2 eggs, at room temperature, lightly beaten
1 cup canned, solid pack pumpkin
1 teaspoon vanilla
CREAM CHEESE FILLING:
4 ounces cream cheese, room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
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Directions: |
Directions:1. Preheat oven to 350º. Lightly grease or line four baking sheets with parchment paper.
2. Combine flour, baking powder, baking soda, cinnamon, ginger, and salt in medium bowl.
3. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla; beat until smooth. Stir in flour mixture until combined.
4. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
Bake for 10-13 minutes, or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
5. For the cream cheese filling, beat cream cheese, butter, and vanilla in small bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
6. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in fridge. |
This recipe for Mini Pumpkin Whoopie Pies is from