Pumpkin Whoopie Pies with cake mix is a delicious treat to have on hand for the fall season. This simple and tasty dessert is full of pumpkin flavor and the perfect pumpkin recipe for pumpkin lovers!
If you love soft pumpkin cookies, you are going to love this pumpkin whoopie pies recipe. Made with store-bought spice cake mix and a few other ingredients, you can have delicious sweet treats for your dessert table in no time.
For more fall favorites try this Cinnamon Coffee Cake, Apple Spice Cookies, or this Italian Apple Cake. And, if you love pumpkin treats, don’t miss this Pumpkin Biscotti recipe or these Pumpkin Ricotta Cookies.
You’ll Love Cake Mix Pumpkin Whoopie Pies
One bite and you’ll love these tender whoopie pies made with soft pumpkin cookies and creamy cream cheese frosting. They are the perfect yummy treat for your next fall get together.
If you’ve never had a whoopie pie before, it’s essentially a soft cake-like cookie sandwiched between a cream filling. They are perfectly sweet, soft, and similar to mini pumpkin cakes.
These Pumpkin Whoopie Pies with cake mix are a simple treat using store-bought spice cake mix, pumpkin puree, pumpkin pie spice, and filled with a delicious cream cheese frosting.
These are a great treat to add to your holiday dessert table and the perfect way to finish your Thanksgiving dinner. A Pumpkin Spice Whoopie Pie is sure to please the whole family!
So, if you are looking for a delicious and fun fall treat, be sure to give this recipe a try. It’s the only whoopie pie recipe you need and is great for all special occasions!
Ingredients
- Spice Cake Mix: you can find spice cake mix in most grocery stores by the boxed cake mix. If you can’t find spice cake mix, you can substitute any other cake mix and add extra spices to the batter.
- Pumpkin Puree: you will need a cup of canned pumpkin puree for this recipe. Make sure you are using pure pumpkin puree rather than pumpkin pie filling.
- Butter: use softened butter for this recipe. Unsalted or salted work. You will need a stick for the cookies and half a stick for the filling.
- Milk: I like to use 2% or whole milk, but you can use whatever milk or milk alternative you have on hand.
- Egg: I always use large eggs when baking.
- Pumpkin Spice: you can find pumpkin pie spice in the spice section of most grocery stores.
- Cream Cheese: you will need half a block of room temperature cream cheese for this recipe. You can keep things extra simple and use pre-made cream cheese frosting instead.
- Powdered Sugar: a cup and a half of icing sugar is needed for making the cream cheese frosting.
- Vanilla: I like to add a little bit of vanilla extract to the frosting. You could even add more pumpkin spice if you’d like.
How to Make Pumpkin Whoopie Pies with Cake Mix
Pumpkin Whoopie Pies with cake mix is a fun treat that’s perfect for pumpkin season! Made with spice cake mix, you’re going to love the soft texture of these whoopie pies with a delicious cream cheese filling.
Step 1: make the cookie dough
In a large bowl, use an electric mixer on medium speed to mix together the softened butter, milk, pumpkin puree, egg, and pumpkin spice mix. Combine cake mix into the wet ingredients and mix on low speed until just combined.
Step 2: bake the pumpkin cookies
Use a small ice cream scoop to place a mound full of dough onto a cookie sheet lined with parchment paper. Leave about 2 inches between each dough ball. Bake in a preheated oven until the cookies are just set.
Once the cookies are done, let them cool on the cookie sheet for 5 minutes, then place on a wire rack to cool completely.
Step 3: make the cream cheese frosting
While the cookies are cooling, make the simple cream cheese filling. In a medium bowl, use an electric mixer to cream together the butter and cream cheese. Add in the vanilla and powdered sugar until well combined.
Step 4: fill the cookies
For best results, make sure the cookies are completely cool before adding the filling. To do so, take a cooled cookie and use a small cookie scoop, piping bag, or butter knife to spread a heaping tablespoon of filling on the underside of a cookie.
Use another cookie to sandwich the filling. You can serve these easy pumpkin whoopie pies immediately or store in an airtight container and refrigerate for later.
Recipe Tips
- Cake Mix: you can find spice cake mix in the boxed cake mix aisle in most grocery stores. Any boxed spice cake mix will work, here I used Duncan Hines. If you can’t find spice cake mix, you can use vanilla cake mix instead.
- Pumpkin Puree: canned pumpkin puree is available year round. Be sure you are using pure pumpkin puree and not pumpkin pie filling.
- Pumpkin Spice: if you can’t find pumpkin pie spice, you can use 1 ½ teaspoons of cinnamon and ½ teaspoon of ground nutmeg instead.
- Filling: to make this even easier, you can skip making the filling an use a pre-made cream cheese frosting instead.
- Storage: store in an airtight container in the refrigerator for up to four days. Bring to room temperature before serving.
Frequently Asked Questions
A whoopie pie is a classic American dessert consisting of two soft, cake-like cookies sandwiched together with a creamy filling, often resembling a cake-like version of an ice cream sandwich.
Pumpkin Whoopie Pies with cake mix are delicious soft cookies filled with a cream filling. You can use a cream cheese filling, butter cream filling, or marshmallow creme filling for the pies.
To store whoopie pies, place them in an airtight container or wrap them individually in plastic wrap and keep them in the refrigerator to maintain their freshness and texture.
Delicious Pumpkin Recipes!
Pumpkin Whoopie Pies with Cake Mix
Equipment
- baking sheet
- mixing bowl
Ingredients
- 1 box spice cake mix (15.25 ounce box)
- 1 cup pumpkin puree (not pumpkin pie mix)
- ½ cup unsalted butter, softened
- ¼ cup milk (2% or whole milk)
- 1 large egg
- 2 teaspoons pumpkin spice
For the Filling
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar (190 grams)
- ½ teaspoon vanilla
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or nonstick mat; set aside.
- In a large bowl, combine the spice cake mix, pumpkin puree, ½ cup softened butter, milk, egg, and pumpkin spice. Use an electric mixer on medium speed to mix together ingredients until smooth.
- Using a small (2 tablespoon size) ice cream scoop, drop batter 2 inches apart onto the prepared baking sheet. Dampen hands to lightly smooth out the tops of the dough (optional).
- Bake 13-15 minutes or until set. Cool on baking sheet for 5 minutes then cool on wire cooling racks completely. You want the cookies completely cooled before adding the filling.
- For the filling, in a medium bowl use an electric mixer to mix together the cream cheese and butter until well combined; about a minute. Add in the powdered sugar and vanilla, and mix until full combined.
- For each pie, spread about 1 heaping tablespoon of filling on bottom of a cooled cookie. Top with second cookie, bottom side down, and gently press cookies together.
Notes
- Cake Mix: you can find spice cake mix in the boxed cake mix aisle in most grocery stores. Any boxed spice cake mix will work, here I used Duncan Hines. If you can’t find spice cake mix, you can use vanilla cake mix instead.
- Pumpkin Puree: canned pumpkin puree is available year round. Be sure you are using pure pumpkin puree and not pumpkin pie filling.
- Pumpkin Spice: if you can’t find pumpkin pie spice, you can use 1 ½ teaspoons of cinnamon and ½ teaspoon of ground nutmeg instead.
- Filling: to make this even easier, you can skip making the filling an use a pre-made cream cheese frosting instead.
- Storage: store in an airtight container in the refrigerator for up to four days. Bring to room temperature before serving.
Easy to make, and so delicious!
Absolutely delicious! Try filling these with a cinnamon buttercream and then thank me later! Lol
Yum! Great idea!!
Am wondering if I could make this in a 9×13 pan and then frost with your cream cheese mix??
Would it work?
That would work but the note that the texture will be more like a soft cookie than a cake.
They should not taste this delicious! I may have a new favorite fall dessert (that gets eaten year round).
Yay! So happy you enjoyed them, Jane. Thanks for the comment.
What can you suptatue
For cream cheese ?
You could just do pre-made frosting altogether. Or you can try marshmallow fluff. If you just wanted to substitute the cream cheese, there’s not much you could use other than mascarpone cheese. Hope this helps!