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!