Many people say they are a Mainer thing or a New Englander thing. I grew up eating chocolate whoopie pies, for all holiday’s and family gatherings. For me they are as common as a pumpkin or apple pie.
What I’ve found though, with living all over the world is that many people honestly have never heard of them! While not shocking, it IS a shame, haha.
Since it’s been a month of pumpkin everything I decided that these would be fitting and amazing to share with you. Deliciously moist pumpkin cakes with such a dreamy, fluffy cream cheese filling. Even though these are mini, one is very satisfying!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup (1 stick) butter, softened
- 1¼ cups granulated sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 cup 100% Pure Pumpkin
- 1 teaspoon vanilla extract
- Preheat oven to 350° F. Lightly grease or line four baking sheets with parchment paper.
- Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Using a cookie scoop, drop onto prepared baking sheets.
- Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
- 4 ounces cream cheese, at room temperature
- 6 tablespoons butter, softened
- ½ teaspoon vanilla extract
- 1½ cups powdered sugar
- Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
- Spread or using small cookie scoop, a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.