Pumpkin Whoopie Pies

Pumpkin Whoopie Pies have the perfect amount of spice and a sweet cream cheese frosting inside. This easy pumpkin recipe starts with a cake mix and are super easy! These mini whoopie pies are part cookie, part mini cake. 

PUMPKIN WHOOPIE PIE RECIPE

I’m making all things pumpkin these days. They are incredibly moist and packed with pumpkin flavor.

When I eat pumpkin I like the smack you in the face, full of spices pumpkin flavor not just a hint of pumpkin flavor that has you wondering, “Is this pumpkin?”

I make a ton of goodies all the time; so much that my family has naturally weaned themselves from going hog wild on any of it for sheer survival purposes.

My kids have no idea how good they have it. The neighbor kids are pretty keen to it though and show up randomly to play (i.e. see what cookies are there to eat today).

Imagine a whole Tupperware full of these sitting in my fridge. I ate half of one, rationing myself, just to come back to it being mysteriously gone. This happened again. And again.

The culprit was my husband. Who has an amazing self control but apparently these were his kryptonite.

INGREDIENTS

• PUMPKIN PUREE – Don’t use pumpkin pie filling. Pumpkin purée is pure pumpkin.
• SPICE CAKE MIX
• PUMPKIN PIE SPICE – These warm spices give us those fall flavors.
• UNSALTED BUTTER – Instead of vegetable oil we use butter and it makes for super soft cookies.
• EGGS

HOW TO MAKE THESE

1. Preheat oven to 350°F. Line two baking sheets with parchment paper or spray with cooking spray.
2. In a large bowl, add the cake mix, butter, pumpkin, eggs, and pumpkin pie spice. Mix pumpkin mixture slowly for 30 seconds or until combined, then beat for 1-2 minutes. Batter will be on the wet side.
3. Drop tablespoon-sized dollops of the whoopie pie batter onto the cookie sheet. I like to use an ice cream scoop. Try to make sure that they are all the same size.
4. Bake one pan at a time for 10-11 minutes. Let them cool completely on a wire rack.
5. To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the powdered sugar and mix at low speed until combined. Stir in the vanilla and mix again for a few minutes until light and fluffy. You may need to add a little milk or cream to make it spreadable if your butter wasn’t soft enough.
6. Frost a cookie with a dollop of cream cheese frosting and top with another cookie. Store in an airtight container and refrigerate. Make 30 whoopie pies.

OTHER PUMPKIN DESSERTS

• Pumpkin Cream Cheese Muffins
• Sheri’s Pumpkin Bread
• Pumpkin Chocolate Chip Muffins
• Soft Pumpkin Cookies
• Pumpkin Earthquake Cake
• Pumpkin Pancakes

Pumpkin Whoopie Pies

4.54 from 13 votes

These Pumpkin Whoopie pies have a cream cheese filling inside.

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 30 pies

Ingredients

• 1 (15.25 ounce) spice cake mix
• 1/3 cup unsalted butter, softened
• 1 (15 ounce) can pumpkin puree
• 2 whole eggs
• 2 teaspoons pumpkin pie spice

Cream Cheese Frosting:

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 3/4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

• Preheat oven to 350°F. Line two cookie sheets with parchment paper or spray with cooking spray.
• In a large bowl, add the cake mix, butter, pumpkin, eggs, and pumpkin pie spice. Mix slowly for 30 seconds or until combined, then beat for 1-2 minutes. Batter will be on the wet side.
• Drop tablespoon-sized dollops onto the cookie sheet. Try to make sure that they are all the same size.
• Bake one pan at a time for 10-11 minutes. Let them cool completely.
• To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the powdered sugar and mix at low speed until combined. Stir in the vanilla and mix again for a few minutes until light and fluffy. You may need to add a little milk or cream to make it spreadable if your butter wasn't soft enough. 
• Frost a cookie with a dollop of cream cheese frosting and top with another cookie. Store in an airtight container and refrigerate. Make 30 whoopie pies.

Cuisine: American

Course: Dessert

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

See Full Bio