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+ servings

Pumpkin Whoopie Pies

These Pumpkin Whoopie pies have a cream cheese filling inside.

Course Dessert
Cuisine American
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.