Real Recipes From Real Home Cooks ®

pumpkin whoopie pies

(6 ratings)
Blue Ribbon Recipe by
margaret fisher
brevard, NC

Every year, my town has an apple/pumpkin baking contest. As a matter of pride, I've been entering it for the past three. The first year, I didn't place... then last year, I got third place in Apple. This year I got second prize with this one. I like to add some ground nutmeg and ginger to both the batter and filling for extra spice. For Halloween, pipe jack-o-lantern faces onto pies. Note: This recipe is ripe for variation. You can use any cake mix and tweak the filling to taste. I recently used a chocolate mix and ended up with essentially what were homemade fudge rounds.

Blue Ribbon Recipe

When looking for a fun fall treat try these whoopie pies. This recipe adds a few simple ingredients to a cake mix to make a soft cake-like cookie. A creamy and delicious cream cheese frosting is sandwiched between the two tasty cookies. Easy to make, these whoopie pies are filled with fall flavor.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 8 -10
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For pumpkin whoopie pies

  • PIES
  • 1 box
    Perfectly Moist spice cake mix
  • 1 c
    canned pumpkin (not pumpkin pie filling)
  • 1/2 c
    butter, softened
  • 1/4 c
  • 1
  • 3 c
    confectioners'/powdered sugar
  • 1 stick
    butter, softened
  • 1 pkg
    cream cheese, softened; 8 oz.
  • 1 tsp

How To Make pumpkin whoopie pies

  • Cookie sheet lined with parchment paper.
    Preheat oven to 375. Spray cookie sheets with cooking spray or line with parchment paper.
  • Cookie ingredients added to a bowl.
    In a large bowl, beat cookie ingredients on medium until smooth.
  • Scooping dough onto the cookie sheets.
    Using ice cream scoop (2 tablespoon size), drop batter two inches apart on sheet.
  • Smoothing out the dough.
    Using damp hand, gently smooth out dough.
  • Baked cookies on a cookie sheet.
    Bake 12 to 15 minutes or until set. Cool 5 minutes.
  • Cookies on a cooling rack.
    Remove from sheet to cooling racks. Cool completely; about 15 minutes.
  • Sifted powdered sugar in a bowl.
    Make filling. Sift sugar into bowl and set aside.
  • Softened butter in a bowl.
    In a second bowl, beat butter until completely smooth (no lumps remaining).
  • Cream cheese and vanilla extract added to the bowl.
    Then add cream cheese and vanilla. Beat again.
  • Slowly adding powdered sugar.
    Slowly add powdered sugar until well combined and smooth.
  • All the powdered sugar incorporated.
    Do not overbeat or it will lose structure. (Filling can be made a day ahead and stored in the fridge tightly covered. Let filling soften at room temperature before using.)
  • Filling on top of a cookie.
    For each pie spread about 1 generous tablespoon of filling on bottom of one cooled cookie.
  • Second cookie on top of the filling.
    Top with a second cookie, bottom side down. Gently press cookies together until filling spreads out to the edge of the pie.
  • Pumpkin Whoopie Pies after they have chilled.
    Put pies in fridge for about 30 minutes to firm up before serving.