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Pumpkin Whoopie Pies

These Pumpkin Whoopie pies have a cream cheese filling inside.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 30 pies
Course: Dessert
Cuisine: American

Ingredients

  • 1 1 (15.25 ounce) spice cake mix
  • 1/3 1/3 cup unsalted butter softened
  • 1 1 (15 ounce) can pumpkin puree
  • 2 2 whole eggs
  • 2 2 teaspoons pumpkin pie spice
Cream Cheese Frosting:
  • 1 1 (8 ounce) package cream cheese softened
  • 1/2 1/2 cup unsalted butter softened
  • 3 3/4 3 3/4 cups powdered sugar
  • 1 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line two cookie 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 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 onto the cookie sheet. 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.
  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.