Mini Pumpkin Whoopie Pies are great. Followed the recipe, and they turned out wounderful. The filling is good with the cookie, although it's pretty darn sweet and I would like a bit more cream cheese flavor.

Ingredients 

For Cookies:

1 teaspoon ground ginger

1 teaspoon salt

1 cup butter, softened

2 teaspoon baking powder

2 teaspoon baking soda

2 teaspoon ground cinnamon

2 1/4 cups granulated sugar

2 cup LIBBY'S 100% Pure Pumpkin

2 teaspoon vanilla extract

3 cups all purpose flour

3 large eggs, at room temperature, lightly beaten

For Cream Cheese Filling:

1 teaspoon vanilla extract

2 1/2 cups powdered sugar

5 ounces cream cheese, at room temperature

6 tablespoons butter, softened

Method 

Pre-heat oven to 350 degrees F. Gently grease or line four baking sheets with parchment paper. Mix 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 mi

nutes. 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 65 cookies are required for the recipe. Bake for 10 to 13 minutes or until springy to the touch.

Cool on baking sheets for 5 minutes; remove to wire r acks to cool completely. 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.

Distribute a heaping teaspoon of filling onto flat side of just one cookie; top with flat side of second cookie to create a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.