Pumpkin Spice Whoopie Pies Recipe


Growing up where I did, we all learned early on to love anything that was pumpkin related. From pumpkin burgers to pumpkin chili and of course, the annual festival known as The Circleville Pumpkin Show. Needless to say, we all LOVE just about anything pumpkin flavored. My favorite though is still the pumpkin ice cream that one of the small ice cream shops in my hometown makes. Its soft serve and oh SOOOO good. Unfortunately for my taste buds though, I live so far away from home now that I can’t indulge in that favorite anymore. These Pumpkin Spice Whoopie Pies are a close second though! They’re just the ticket when I get to craving a bit of home.

 

Pumpkin season is here and these Pumpkin Spice Whoopie Pies are calling! They're the perfect pumpkin dessert to tame your craving!

Pumpkin Spice Whoopie Pies Recipe

These can seem really hard to make, but I assure you that they’re really not. In fact, they’re really just a cake baked in a special pan with an awesome filling. If you can bake a Betty Crocker mix, you can make these. The kicker though? They taste like they took hours to prepare. Feel free to pretend they did. I won’t tell anyone and they’ll be too busy raving about how good these are to really care.

You will need:

  • 1 Box Yellow Cake Mix
  • 1 Pkg. Vanilla Instant Pudding (3.4 oz.)
  • 1 Can Pumpkin (8 oz.)
  • 2 tsp. Ground Cinnamon
  • 1 teas. Ginger
  • ¾ tsp. Nutmeg
  • 1/3 Cup Oil
  • 3 Eggs, beaten
  • 1/3 Cup Water
  • 1 Pkg. Cream Cheese (8 oz.), softened
  • 1 Pkg. Marshmallow Crème (7 oz.)
  • 1 Tub Whipped Topping (8 oz.)
  • Powdered Sugar (optional)

 

Pumpkin-Spice-Whoopie-Pies-Recipe-Process1

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To start, preheat your oven to 350˚ then combine the Cake Mix, Pudding, Pumpkin, 1 ½ tsp Cinnamon, Ginger, ½ tsp Nutmeg, Oil, Eggs and water in a large mixing bowl. There’s no specific order that you need to mix them in with. Just toss the ingredients in and go.

pumpkin-spice-whoopie-pies-recipe-process2

 

Stir well and mix until well blended. I personally prefer to do this by hand, but you can use a hand mixer on low if you want. It shouldn’t hurt anything if you do. I find it relaxing so I do it by hand instead.

 

pumpkin-spice-whoopie-pies-process3

 

Spoon out the batter onto a greased cookie sheet.  I personally use THESE cookie sheets because they don’t stick near as much as others that I have tried. I used a heaping tablespoon measure and whatever stuck I put on the sheet. It turned out to be around 4 tablespoons for each cake. This made huge pies and some leftover filling.  You could cut that in half to 2 tablespoons and double the number of pies you get if you prefer smaller ones. We like them larger though so I’ve kept these measurements.

 

pumpkin-spice-whoopie-pies-recipe-process4

 

Bake at 350˚ until a tooth pick inserted in the middle comes out clean.  Remove from the oven and let cool completely before removing from the cookie sheets.

While the cakes are cooling move onto the filling.

In another large mixing bowl,  mix together the Cream Cheese, the remaining cinnamon and nutmeg and the marshmallow crème.  Mix until it’s smooth and then gently fold in the whipped topping making sure it’s all combined well. Don’t over stir this mixture. It’s supposed to be light and fluffy and over mixing can cause it to stiffen up.

 

Pumpkin season is here and these pumpkin spice whoopie pies are just the ticket to taming your pumpkin craving!

Once your cakes are cool, it’s time to fill them. Turn one cake so that the flat side is facing up and use a spoon or piping bag to cover the cake. The filling should be about as thick as the cake so that you get equal tastes instead of all cake and no filling. I used a piping bag with a star tip to fill mine. I started in the middle of the cake then worked my way to the edge in a spiral motion. I also put a little extra in the middle for the top cake to help hold the second cake up without squishing down the filling too much. Top with another cake flat side down.

At this point you can sprinkle powdered sugar on top if you want, but you don’t have to. I don’t because I find it makes them too sweet for our taste buds. Store these in an airtight container in the fridge. You can layer them in whatever storage container you’re using but you’ll need to place wax or parchment paper between the cakes because if you don’t eat them right away they will start to stick together.

Pumpkin Spice Whoopie Pies Recipe
 
Pumpkin season is here and these Pumpkin Spice Whoopie Pies are calling! They're the perfect pumpkin dessert to tame your craving!
Author:
Ingredients
  • 1 Box Yellow Cake Mix
  • 1 Pkg. Vanilla Instant Pudding (3.4 oz.)
  • 1 Can Pumpkin (8 oz.)
  • 2 tsp. Ground Cinnamon
  • 1 teas. Ginger
  • ¾ tsp. Nutmeg
  • ⅓ Cup Oil
  • 3 Eggs, beaten
  • ⅓ Cup Water
  • 1 Pkg. Cream Cheese (8 oz.), softened
  • 1 Pkg. Marshmallow Crème (7 oz.)
  • 1 Tub Whipped Topping (8 oz.)
  • Powdered Sugar (optional)
Instructions
  1. Preheat your oven to 350˚ then combine the Cake Mix, Pudding, Pumpkin, 1 ½ tsp Cinnamon, Ginger, ½ tsp Nutmeg, Oil, Eggs and water in a large mixing bowl.
  2. Stir well and mix until well blended.
  3. Spoon out the batter onto a greased cookie sheet.
  4. Bake at 350˚ until a tooth pick inserted in the middle comes out clean.
  5. In another large mixing bowl, mix together the Cream Cheese, the remaining cinnamon and nutmeg and the marshmallow crème. Mix until it’s smooth and then gently fold in the whipped topping making sure it’s all combined well.
  6. Once your cakes are cool, it’s time to fill them. Turn one cake so that the flat side is facing up and use a spoon or piping bag to cover the cake. The filling should be about as thick as the cake.

 

 

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Stacy Barr
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Stacy Barr

Stacy Barr is the face and brain behind the frugal living and lifestyle blog Six Dollar Family. A true gypsy soul, her newest blog, Unsettled Hearts, chronicles the journey of her family to become full-time travelers. By the age of 30, Stacy had overcome an alcohol addiction, a drug addiction, divorce, survived domestic violence and had built a life for herself and her daughter after spending 10 months in a homeless shelter. Her book, also called Six Dollar Family, has sold more than 7,000 copies since its release.

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