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Pumpkin Whoopie Pies

pumpkin whoopie pies - Pumpkin Whoopie Pies

Pumpkin Whoopie Pies have the perfect amount of spice and a cream cheese filling inside. They start with a cake mix and are super easy!


I made these Pumpkin Whoopie Pies the other day. 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.

Pumpkin Whoopie Pies - pumpkin dough
Pumpkin Whoopie Pies - pumpkin cookies
pumpkin whoopie pies - Pumpkin Whoopie Pies


pumpkin whoopie pies - Pumpkin Whoopie Pies


4.6 from 5 votes

Yield: 30 pies

These Pumpkin Whoopie pies have a cream cheese filling inside.

  • 1
    (15.25 ounce)
    Betty Crocker™ Super Moist™ Cake Mix Spice
  • 1/3
  • 1
    (15 ounce)
    can pumpkin
  • 2
    whole eggs
  • 2
    pumpkin pie spice

Cream Cheese Frosting:

  • 1
    (8 ounce)
    package cream cheese
  • 1/2
    unsalted butter
  • 3 3/4
    powdered sugar
  • 1
    vanilla extract

  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.

pumpkin whoopie pies scaled - Pumpkin Whoopie Pies

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