Pumpkin Whoopie Cookie Cups
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!
A bite-sized pumpkin cookie with a center of cream cheese frosting.
- 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
- ½ c butter softened
- 8 oz cream cheese room temperature
- 3 c powdered sugar
- 1 tsp vanilla extract
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Preheat the oven to 350.
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Spray a mini muffin tin with non-stick cooking spray.
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Mix together the dry ingredients (flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves) in a medium-sized bowl.
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In a large mixing bowl, beat together the brown sugar, pumpkin, eggs, vegetable oil, and vanilla.
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Slowly add the dry ingredients to the wet ingredients and mix until fully incorporated.
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Using a cookie scoop, place dough into the mini muffin tin.
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Bake for 10 minutes.
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Immediately create a well in the center of each cookie. Leave the cookies in the muffin tin to cool.
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Make the filling by beating the cream cheese with the butter. Slowly add the powdered sugar. Then add the vanilla extract. Beat until smooth.
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Once cooled, pop the pumpkin cookie cups out of the muffin tin and fill with the cream cheese frositng.
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Store cookies in the refrigerator.
