Pumpkin Cookies -- SO GOOD!

I bought some of the bulk Libby's pumpkin from Costco, and I have been using it all the time! I like to make things to bring to Home and Visiting Teaching families (and to eat!) and this time of year -- pumpkin has been too fun!

Charles had a home-teaching family who would not even open the door -- for a long time -- but I encouraged him to keep trying, and keep bringing cookies. Eventually, (after many cookie drop-offs) they opened the door, and let him in! It is not the first time I have seen the power of a cookie! :-) (OK, maybe the thought behind the cookie!) ;-) wink!

Here is a GREAT website for baking ideas: http://www.verybestbaking.com/

Mini Pumpkin Whoopie Pies

Estimated Times: Preparation - 20 min Cooking - 10 min Yields - 3 dozen mini pies

Fluffy cream cheese filling sandwiched between two moist pumpkin cookies make these Mini Pumpkin Whoopie Pies the perfect hand-held snack you just won't be able to resist!
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Ingredients:

COOKIES
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract

CREAM CHEESE FILLING
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar

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Directions:

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FOR COOKIES: PREHEAT oven to 350° F. Lightly grease or line four baking sheets with parchment paper.

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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.)

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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.

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FOR CREAM CHEESE FILLING: 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.

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SPREAD 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.

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SO GOOD!! I did not have cream cheese, so I used sour cream instead, and it was very yummy! They are yummy, cute, fun little cookies. If you like pumpkin -- I highly recommend them! :-)