Pumpkin Whoopie Pies

These Pumpkin Whoopie pies have a cream cheese filling inside.

Course Dessert
Cuisine American
Keyword pumpkin whoopie pie recipe, pumpkin whoopie pies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 30 pies


  • 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

Cream Cheese Frosting:

  • 1 (8 ounce) package cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 3/4 cups powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper or spray with cooking spray.

  2. 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.

  3. Drop tablespoon-sized dollops onto the cookie sheet. Try to make sure that they are all the same size.

  4. Bake for 10-11 minutes. Let them cool completely.

  5. 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. 

  6. Frost a cookie with a dollop of cream cheese frosting and top with another cookie. Store in an airtight container and refrigerate.