These Pumpkin Whoopie Pies are not only easy to make but so so so good. They are light and fluffy with a cream cheese filling.
My love affair with all things pumpkin continues. I just can’t help myself. If you’re looking for an easy to make pumpkin recipe, this is the one!
What is a whoopie pie?
It’s a type of dessert that is made from two soft cookies with a creamy filling sandwiched in between them. They are a traditional New England treat and even the official treat of Maine! The more you know. I’ve made them with chocolate, kind of like a softer homemade oreo cookie. I also have a great Nutter Butter recipe and while they aren’t technically whoopie pies, they are a sandwich type cookie with filling in between.
The one downside (as with all whoopie pie type cookies) is that it takes double to make one cookie. You’ll have sheets and sheets of cookies but then they don’t make a ton of them by the time you’re done. Clear as mud? Either way, they are worth it.
How to make pumpkin whoopie pies
- Line cookie sheets with parchment paper. This helps to bake evenly, eliminate sticking and prevents spreading.
- Mix together cake mix, oil and pumpkin.
- Use a cookie scoop to drop spoonfuls of dough onto cookie sheet.
- Bake and let cool.
- While the cookies are baking, make the frosting.
- Whip butter and cream cheese together.
- Add vanilla and slowly add in powdered sugar.
- After cookies are completely cool, spread frosting in between 2 cookies.
Other Pumpkin Recipes
If you like pumpkin, you’ll love these:
- Old Fashioned Pumpkin Chocolate Chip Cookies
- the Best Pumpkin Bars EVER
- Chocolate Chip Pumpkin Bread
- Pumpkin Waffles
- Pumpkin Cheesecake
Whoopie Pie Recipe
If you love this Pumpkin Whoopie Pie Recipe as much as I do, please write a five star review, and be sure to help me share on Facebook and Pinterest!
Pumpkin Whoopie Pie Recipe
Ingredients
- 30.5 oz spice cake mix (2 boxes)
- 1 c oil (I used vegetable but canola can be used as well)
- 29 oz pumpkin (not pie)
Frosting:
- ½ c butter (1 stick), softened
- 8 oz cream cheese softened
- 1 tsp vanilla
- 3 c powdered sugar
Instructions
- Preheat the oven to 350 degrees.
- Line cookie sheets with parchment paper.
- Mix together cake mix, oil and pumpkin.
- Drop by spoonful onto parchment paper (I love my cookie scoop so they are all even).
- Bake at 350 for 14-15 minutes.
- Let cool.
Frosting:
- Whip together butter and cream cheese..
- Add vanilla and slowly add in powdered sugar.
- Once cookies are cool, spread frosting in between two cookies.
- Enjoy!
Nutrition
Have you ever made pumpkin puree before? It’s a bit time consuming at first but you get a lot of puree from one pumpkin, and its super easy to freeze. I used it the pumpkin pie in this recipe –
http://ambertackles.blogspot.com/2015/09/garden-pumpkin-puree-and-pumpkin-pie.html?m=1 and I also used the frozen, then thawed puree in a super yummy pumpkin dip for a Harvest Party I threw.
what size box of spice cake does this recipe call for?
The pumpkin-whoopie pies.
Thanks,
Lynne