These little pumpkin treats will be gone before you know it. Made with Greek yogurt, they are incredibly moist and sticky. Double the recipe and freeze them or bring them to your next holiday party. View this recipe’s blog post. Mini Pumpkin Whoopie Pies Go to recipes By Stonyfield Desserts American PumpkinThese little pumpkin treats will be gone before you know it. Made with Greek yogurt, they are incredibly moist and sticky. Double the recipe and freeze them or bring them to your next holiday party. View this recipe's blog post. Ready In: 1 hr 5 mins Level: Medium Prep: 30 mins Cook: 35 mins Yields: 40-45 Servings Print RecipeIngredients3 c all-purpose flour1 t salt1 t baking powder1 t baking soda2 tsp ground cinnamon1 tsp ground ginger1 tsp ground cloves1 c brown sugar1 c sugar⅓ c vegetable oil5.3 oz containerStonyfield Organic Whole Milk Greek Yogurt (Vanilla or Plain)¼ cStonyfield Organic Half & Half3 c pumpkin puree (about 1 ½ (15oz) cans)2 large eggs1 tsp pure vanilla extractCream Cheese Filling3 c confectioners' sugar1 stick unsalted butter (softened)8 oz cream cheese (1/3 less fat is perfect)1 tsp pure vanilla extractdirectionsStep 1Make the whoopie cookies: Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.Step 2In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, mix together brown sugar, sugar, oil, Greek yogurt and half & half until well combined. Add pumpkin puree and mix until combined (it should be pretty soupy). Add eggs and vanilla and mix until well combined. Add flour mixture to pumpkin mixture and mix until fully incorporated.Step 3Using a melon baller with a release mechanism, drop dough onto prepared baking sheets, about 1 inch apart. Bake for 8-10 minutes until they look dry and fluffy (great time to taste test them to ensure they are cooked all the way through). Transfer cookies to a cooling rack to cool completely.Step 4Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In another bowl, using an electric mixer, beat softened butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)Step 5Assemble the whoopie pies: When cookies have cooled completely, use a butter knife to smear the filling onto the flat side of one of the cookies. Sandwich with another cookie half, pressing down slightly so that the filling spreads to the edge of the cookies. Use as much or as little cream as you desire (I had quite a bit left over so smear away)! NOTES: If you want to make 12 traditional large-sized whoopies, use a small ice cream scoop and bake the cookies for about 15 minutes.