Spiced Mini Pumpkin Whoopie Pies Delight
These delightful Spiced Mini Pumpkin Whoopie Pies are a perfect autumn treat that combines warm cinnamon, nutmeg, and pumpkin flavors, sandwiched between two soft and chewy cocoa cookies. Perfect for sharing with family and friends, these whoopie pies capture the essence of fall in every bite. With a rich cream cheese filling, they are a dual delight of spice and sweetness, making them an irresistible addition to any dessert table or celebration.
N/A
Servings
130
Calories
17
Ingredients
Ingredients
all-purpose flour
1 3/4 cups (sifted)
unsweetened cocoa powder
3/4 cup (not Dutch-process, sifted)
baking soda
1 1/2 teaspoons (sifted with dry ingredients)
coarse salt
1/2 teaspoon (sifted with dry ingredients)
unsalted butter
1 tablespoon (softened)
vegetable shortening
1/4 cup (softened)
granulated sugar
1/2 cup (at room temperature)
dark brown sugar
1/2 cup (packed)
large egg
1 (at room temperature)
whole milk
1 cup (at room temperature)
pure vanilla extract
1 teaspoon (add directly to the batter)
cream cheese
4 ounces (at room temperature)
unsalted butter
1/2 cup (at room temperature)
confectioners' sugar
1/2 cup (sifted if needed)
canned solid-pack pumpkin
1/4 cup (add directly to filling)
cinnamon
a pinch (to taste)
nutmeg
a pinch (to taste)
Instructions
1
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper and set aside.
2
In a medium bowl, sift together all-purpose flour, cocoa powder, baking soda, and coarse salt. Set aside to combine the dry ingredients thoroughly.
3
In the bowl of an electric mixer fitted with a paddle attachment, combine softened butter, vegetable shortening, granulated sugar, and dark brown sugar. Beat on high speed until the mixture is creamy and smooth, about 3 minutes.
4
Add the large egg to the butter mixture and mix until the batter is pale and fluffy, approximately 2 minutes.
5
Gradually mix in half of the flour mixture, followed by the whole milk and vanilla extract. Once combined, fold in the remaining flour mixture until just incorporated.
6
Using a spoon or cookie scoop, drop about 2 teaspoons of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
7
Bake in the preheated oven for 12 to 14 minutes, or until the cookies spring back when lightly touched. Remove from the oven and let cool on baking sheets for 10 minutes before transferring to wire racks to cool completely.
8
While the cookies are cooling, prepare the filling. In a clean mixing bowl, beat together cream cheese, softened unsalted butter, and confectioners' sugar on medium speed until the mixture is smooth, approximately 3 minutes.
9
Add the canned pumpkin, a pinch of cinnamon, and a pinch of nutmeg to the cream cheese mixture. Beat until well combined, scraping down the sides of the bowl as needed.
10
Once the cookies have cooled, turn half of them flat side up. Pipe or spoon about 2 teaspoons of the cream cheese filling onto each of these cookies and gently sandwich them with the remaining cookies, ensuring the flat sides are facing the filling.
Nutrition Information
6g
Fat
17.5g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Mini Pumpkin Whoopie Pies?
They are a delightful autumn treat consisting of soft and chewy cocoa cookies sandwiched with a spiced pumpkin cream cheese filling.
What are the primary flavors in this recipe?
The recipe features warm flavors of cinnamon, nutmeg, and pumpkin combined with rich cocoa.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How many calories are in one whoopie pie?
Each mini whoopie pie contains approximately 130 calories.
What kind of cocoa powder should I use?
You should use unsweetened cocoa powder that is not Dutch-processed.
What is the fat content of these treats?
Each serving contains 6g of fat.
How much flour is required for the cookies?
The recipe requires 1 3/4 cups of sifted all-purpose flour.
What ingredients are used to cream the dough base?
The base is made by beating together softened butter, vegetable shortening, granulated sugar, and dark brown sugar.
How long should the cookies bake?
The cookies should bake for 12 to 14 minutes.
How do I know when the cookies are finished baking?
They are done when the cookies spring back when lightly touched.
What goes into the cream cheese filling?
The filling consists of cream cheese, unsalted butter, confectioners' sugar, canned pumpkin, cinnamon, and nutmeg.
Should the milk be cold?
No, the whole milk should be at room temperature.
How much dough should I use for each cookie?
Use about 2 teaspoons of dough for each cookie to keep them mini-sized.
How far apart should the dough drops be placed?
Space the dough 2 inches apart on the baking sheets to allow for spreading.
How long should the butter and sugar mixture be beaten?
Beat the mixture on high speed for about 3 minutes until creamy and smooth.
What type of pumpkin is used?
The recipe calls for 1/4 cup of canned solid-pack pumpkin.
Is vanilla extract used in the recipe?
Yes, 1 teaspoon of pure vanilla extract is added to the batter.
Can I use a cookie scoop for the dough?
Yes, a spoon or cookie scoop is recommended for dropping the dough.
How long should the cookies cool before transferring them?
Let them cool on the baking sheets for 10 minutes before moving to wire racks.
What is the carbohydrate count per serving?
There are 17.5g of carbohydrates per serving.
How much protein is in these whoopie pies?
Each whoopie pie provides 1.5g of protein.
Should the egg be cold?
No, the large egg should be at room temperature for better mixing.
How do I assemble the whoopie pies?
Pipe or spoon 2 teaspoons of filling onto the flat side of one cookie and sandwich it with another cookie.
Do I need to sift the baking soda and salt?
Yes, they should be sifted together with the flour and cocoa powder.
What is the total number of ingredients?
There are 17 ingredients listed in this recipe.
Can I use salted butter?
The recipe specifies unsalted butter for both the dough and the filling.
What kind of sugar is in the filling?
The filling uses confectioners' sugar, which should be sifted if needed.
Is dark brown sugar necessary?
Yes, the recipe specifically calls for packed dark brown sugar for the cookies.
Are these cookies soft or crunchy?
These are soft and chewy cocoa cookies.
What tools are suggested for the filling?
An electric mixer with a paddle attachment or a clean mixing bowl and beaters is suggested.