Pumpkin Whoopie Pies
Soft and fluffy Pumpkin Whoopie Pies made with a spice cake mix, pumpkin puree, and a tangy cream cheese filling. These easy fall treats come together quickly and are perfect for parties, bake sales, or cozy afternoons.
Ingredients
Pumpkin Whoopie Pie Rounds
- 1 box spice cake mix 15.25 oz
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/3 cup vegetable oil
- 2 eggs
- 2 Tbsp flour helps the rounds keep their shape
Cream Cheese Filling
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1/2 tsp vanilla
- 1 pinch salt
Instructions
Make Pumpkin Whoopie Pie Rounds
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, combine the spice cake mix, pumpkin puree, vegetable oil, eggs, and flour. Stir until fully combined. The batter will be thick and scoopable—more like a cookie dough than cake batter.
- Use a small cookie scoop (about 1.5 tablespoons) to portion the batter onto your prepared baking sheets. (I like to bake one sheet at a time so as to not over-crowd the oven). Leave space between each scoop since they’ll puff up slightly as they bake.
- Bake for 10–12 minutes or until the tops spring back lightly when touched. Let them cool on the pan. If you have trouble getting them up, you can use a spatula to help you.
Make the Cream Cheese Filling
- Beat together the softened cream cheese and butter until smooth and fluffy.
- Add in the powdered sugar, vanilla, and a pinch of salt. Beat until creamy and spreadable. If the filling feels too soft, pop it in the fridge for 15–20 minutes.
- Put the filling in a piping bag with a star tip. I used the Wilton 4B tip. (You can also skip this step and just spread the filling on with a butter knife)
Assemble the Whoopie Pies
- Once your baked cookie rounds are completely cool, pair them up by size and shape.
- Spread or pipe filling onto the flat side of one cookie, then sandwich with another. Press gently so the filling just reaches the edges.
- Chill the whoopie pies for 20–30 minutes to help the filling set. Store them in an airtight container lined with parchment paper in the fridge and bring to room temperature before serving for the softest texture.