Mini Pumpkin Whoope Pies

2 Cups All Purpose Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Ground Cinnamon
1/2 Tsp. Ground Ginger, or Ground Pumpkin
1/2 Tsp. Salt
1/2 Cup (1 stick) I can't Believe It's Not Butter
1 1/4 Cup Granulated Sugar
2 Lg. Eggs (at room temp) lightly beaten
1 Cup Libby's Pure Pumpkin
1 Tsp Vanilla Extract

For Cream Cheese

4 Ounces Fat Free Cream Cheese
6 Tbsp. Butter, softened
1/2 Tsp. Vanilla Extract
1 1/2 Cup Powdered Sugar

FOR COOKIES

PREHEATED OVEN TO 350 LIGHTLY GREASE OR LINE 4 BAKING SHEET WITH PARCHMENT PAPER.

COMBINE FLOUR BAKING POWDER BAKING SODA,CINNAMON, GINGER,SALT IN MEDIUM BOWL

BEAT BUTTER, SUGAR IN LARGE MIXER BOWL ON MEDIUM SPEED FOR 2 MIN

ADDING EGGS ONE AT A TIME BEATING WELL AFTER EACH ADDITION

ADD PUMPKIN AND VANILLA EXTRACT BEAT UNTIL SMOOTH STIR IN FLOUR MIXTURE UNTIL COMBINED

DROP BY HEAPING TSP ONTO PREPARED BAKING SHEETS A TOTAL OF 72 COOKIES ARE NEEDED FOR THE RECIPE

BAKE 10-13 MIN OR UNTIL SPRINGY TO THE TOUCH COOL ON BAKING SHEETS FOR 5 MIN REMOVE TO WIRE RACK TO COOL COMPLETELY


FOR CREAM CHEESE

BEAT CREAM CHEESE, BUTTER AND VANILLA EXTRACT IN SMALL MIXER BOWL ON MEDIUM SPEED UNTIL FLUFFY, GRADUALLY BEAT IN POWDERED SUGAR

SPREAD A HEAPING TSP OF FILLING ONTO THE FLAT SIDE OF ONE COOKIE TOP WITH FLAT SIDE OFF SECOND COOKIE TO MAKE A SANDWICH

REPEAT WITH THE REMAINING COOKIES AND FILLING

STORE IN COVERED CONTAINER IN THE REFRIGERATOR

Number of Servings: 36

Recipe submitted by SparkPeople user HICKOK-HALEY.