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!
PUMPKIN WHOOPIE PIES
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.
OTHER PUMPKIN RECIPES
- Pumpkin Cream Cheese Muffins
- Pumpkin Chocolate Chip Muffins
- Melt in Your Mouth Pumpkin Cookies
- Pumpkin Earthquake Cake
- Pumpkin Pancakes
Pumpkin Whoopie Pies
These Pumpkin Whoopie pies have a cream cheese filling inside.
- 1 (15.25 ounce) Betty Crocker™ Super Moist™ Cake Mix Spice
- 1/3 cup butter softened
- 1 (15 ounce ) can pumpkin
- 2 teaspoons Pumpkin Pie Spice
- 2 whole eggs
- 1/2 cup milk
- 1 container 16 oz Betty Crocker™ Rich & Creamy Frosting Cream Cheese
- 1 (8 ounce) package cream cheese softened
- 1/2 cup unsalted butter softened
- 3 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
Preheat oven to 350°F. Line a cookie sheet with parchment paper or spray with cooking spray.
In a large bowl, add the cake mix, butter, pumpkin, pumpkin pie spice, eggs, and milk. Mix slowly for 30 seconds or until combined, then beat for 1-2 minutes. Batter will be on the wet side.
Drop tablespoon-sized dollops onto the cookie sheet. Try to make sure that they are all the same size.
Bake for 10-11 minutes. Let them cool completely.
To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. You may need to add a little milk to make it spreadable if your butter wasn't soft enough.
Frost a cookie with a dollop of cream cheese frosting and top with another cookie. Store in an airtight container and refrigerate.