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pumpkin whoopie cookie cups

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.