Oh. My. Gosh! These are delicious. I'm sure any recipe will do...this just happened to be the first one I found, but I'm not a good recipe follower anyway. I used frosting that was leftover from a Thanksgiving carrot cake a few days ago. I almost always use this recipe for frosting.
Sorry for the crappy picture, but I was too busy eating these by the handful (kidding...sorta) to get out my real camera.
Mini Pumpkin Whoopie Pies
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (I omitted the ginger, but added fresh nutmeg, ground cloves, and allspice)
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup pumpkin puree
1 teaspoon vanilla extract
1.For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
2.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. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
3.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. Add a dollop of frosting to the flat side of a cookie & sandwich with a similar sized cookie.