• Dig in the kitchen cupboards and drawers for: mixing bowls, whisk, electric mixer, wooden spoon
• 2 cups of flour — your choice, try out the gluten free variety that seems really popular
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup softened butter
• 1 cup brown sugar
• 1 large egg that you’re going to beaten ever so lightly
• 1 cup cooked pumpkin puree
• 1 teaspoon vanilla extract

Goodness, I never thought this list was going to end!

You’re going to need some more stuff to put these delicious whoopie pies together:

• For you fancy and seasoned bakers out there, you’ll need a Pastry bag with 3/4-inch  opening OR, if you want to do it the easy way, I’d go for a Large Plastic Food Storage Bag and snip out a lower corner, but don’t snip it out now 🙂
• Baking sheets
• Parchment paper
• Cooling rack
• Cream cheese frosting — use your recipe or go for the store bought — or use a frosting of your choice

Let’s get these whoopie pies made, shall we:

1. Heat the oven to 350 degrees.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
3. In a second mixing bowl, beat the butter and brown sugar together until creamy.
4. Beat in the egg, pumpkin puree and vanilla extract.
5. Stir the flour mixture into the butter mixture.
6. Then spoon the batter into the pastry or plastic food storage bag. Once it’s filled, snip off a corner, if you’re using a plastic food storage bag. You may want to experiment with your snips 🙂
7. For the Mickey faces, pipe 2.5-inch blobs of batter on a parchment paper lined baking sheet, not too close. Remember, you need two for each whoopie pie. Use a clean fingertip to gently flatten the blobs into uniform circles. You’re going to have to keep your fingertip clean, so a wet paper towel works well or you can dip your fingertip in water — the batter is going to be sticky.
8. Pipe small ear blobs at the top of each batter face, keeping them as close in size as possible. Again, use a wet fingertip to flatten them.
9. Pop them in the oven and bake the Mickey pumpkin cakes until they spring back when you press down on the center. This will take 8 to 10 minutes.
10. Take them out of the oven and allow them to cool on the baking sheet before transferring them to a wire rack to cool completely.
11. Spoon cream cheese frosting into a pastry bag or get another handy dandy plastic food storage bag and snip off the corner.
12. Pair up the baked pumpkin cakes, matching the shapes and sizes as best you can.
13. Working with one pair at a time, turn one of the cakes face down and pipe moderate mounds of frosting on the face and ears.
14. Top the frosted cake with its match and gently press down to spread the filling and hold the whoopie pie together.

Well, there you have it. And, I would say it is definitely worth it when you see your kids gobble them up. There is definite satisfaction in knowing you made these yourself. The big plus for me is knowing exactly what’s in it.

Enjoy the recipe cards and this great Mickey and Mini Mouse Pumpkin Whoopie Pie Recipe.