Pumpkin Whoopie Pies with Cake Mix

These pumpkin whoopie pies are sure to be the star of your holiday dessert table. Easy to make, fun to eat, and full of pumpkin flavor!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Calories 266kcal

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.

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.