I wanted to create a new pumpkin recipe for Thanksgiving. I turned to one of my favorite recipes that I’ve ever created, Mini Oatmeal Cream Pie Cookie Cups, for inspiration. Within just two attempts I think I’ve made the perfect pumpkin version. Introducing Pumpkin Whoopie Cookie Cups!

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Please note this recipe makes a lot. It’s excellent to bring to a party (Thanksgiving, cookie exchange, etc) but if you are just making the pumpkin cookies for you family you might want to cut the recipe in half.

Directions:

Step 1: Start by preheating the oven to 350 degrees.

Step 2: Spray your mini muffin pan with non-stick spray.

I have this size mini muffin pan that works perfectly for this recipe!

Step 3: Mix the dry ingredients (flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves) together in a medium-sized mixing bowl.

Step 4: In a large mixing bowl, beat together the brown sugar, pumpkin, eggs, vegetable oil, and vanilla.

Step 5: Slowly add the dry mixture to the wet ingredients and beat until fully combined.

Step 6: Using a cookie scoop place scoops of dough into the muffin tin.

Step 7: Bake for about 10 minutes.

Step 8: As soon as you remove the muffin tin from the oven create a well in the middle of each cookie. I use the rounded end of a metal muddler to press down each center. Let the cookie cups continue to cool in the muffin tin.

Step 9: Now make the filling. Beat together the cream cheese and the butter. Slowly add the powdered sugar. Add the vanilla extract.

Step 10: Once cooled, pop the cookie cups out of the muffin tin (I use a fork).

Step 11: Fill the cookie cups with the cream cheese frosting. I use a piping bag but you could certainly just drop the frosting in using a spoon.

Store in the refrigerator and enjoy!

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Pumpkin Whoopie Cookie Cups

A bite-sized pumpkin cookie with a center of cream cheese frosting.

Course: Dessert

Keyword: cookies

Servings: 84

Ingredients

• 3 c flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tbsp cinnamon
• 2 tsp ginger
• 1 tsp nutmeg
• ½ tsp ground cloves
• 2 c brown sugar
• 15 oz pumpkin puree
• 2 eggs
• 1 c vegetable oil
• 1 tsp vanilla extract

Filling

• ½ c butter softened
• 8 oz cream cheese room temperature
• 3 c powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350.

2. Spray a mini muffin tin with non-stick cooking spray.

3. Mix together the dry ingredients (flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves) in a medium-sized bowl.

4. In a large mixing bowl, beat together the brown sugar, pumpkin, eggs, vegetable oil, and vanilla.

5. Slowly add the dry ingredients to the wet ingredients and mix until fully incorporated.

6. Using a cookie scoop, place dough into the mini muffin tin.

7. Bake for 10 minutes.

8. Immediately create a well in the center of each cookie. Leave the cookies in the muffin tin to cool.

9. Make the filling by beating the cream cheese with the butter. Slowly add the powdered sugar. Then add the vanilla extract. Beat until smooth.

10. Once cooled, pop the pumpkin cookie cups out of the muffin tin and fill with the cream cheese frositng.

11. Store cookies in the refrigerator.