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If you love whoopie pies, these pumpkin spice whoopie pies are bound to be a new favorite! Made with a cream cheese filling and full of fall flavors, they're perfect for dessert or whenever you need a pumpkin spice fix!
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Pumpkin Spice Whoopie Pies

Savor the cozy flavors of fall with our Pumpkin Spice Whoopie Pie recipe. Soft, moist pumpkin cookies sandwich a decadent cream cheese filling for the ultimate autumn treat. Perfect for sharing with loved ones or savoring all to yourself!
Course Dessert
Cuisine American
Keyword Cake, Fall, Pumpkin, Pumpkin Spice
Prep Time 15 minutes
Cook Time 10 minutes
Cool Time 2 hours
Total Time 2 hours 25 minutes
Servings 8 pies
Calories 336kcal
Author Stacy Williams
Cost $12.00

Equipment

  • Large Mixing Bowl
  • Cookie Sheet
  • medium mixing bowl
  • Liquid Measuring Cup
  • Dry Measuring Cups
  • Dry Measuring Spoons
  • Wire Cooling Rack
  • Piping Bag
  • Piping Tip
  • Toothpick
  • Parchment Paper
  • Electric mixer

Ingredients

For the Whoopie Pies:

  • 1 box Yellow Cake Mix
  • 1 pkg. Vanilla Instant Pudding 3.4 oz.
  • 1 15 oz Can Pumpkin 8 oz.
  • 2 tsp. Ground Cinnamon seperated 1 1/2 tsp and 1/2 tsp.
  • 1 tsp. Ground Ginger
  • ¾ tsp. Nutmeg
  • ⅓ c. Vegetable Oil
  • 3 Eggs beaten
  • ⅓ c. Water
  • Powdered Sugar optional

For the Filling:

  • 8 oz. Cream Cheese softened
  • 1 c. Marshmallow Crème
  • 1 c. Whipped Topping

Instructions

For the Cake:

  • Preheat your oven to 350˚F and grease the cookie sheet. While it is preheating, combine the cake mix, pudding, pumpkin, cinnamon, ginger, ½ nutmeg, vegetable oil, eggs and water in a large mixing bowl.
    1 box Yellow Cake Mix, 1 pkg. Vanilla Instant Pudding, 1 15 oz Can Pumpkin, 2 tsp. Ground Cinnamon, 1 tsp. Ground Ginger, ¾ tsp. Nutmeg, 1/3 c. Vegetable Oil, 3 Eggs, 1/3 c. Water
  • Stir well and mix until well blended.
  • Spoon out 2-3 tbsp. batter onto a greased cookie sheet. Bake at 350˚ for the time stated on the box or until a toothpick inserted in the middle comes out clean. Allow to cool completely on a wire rack.
  • Once your cakes are cool, turn one cake so flat side facing upwards. Using a spoon or piping bag with tip, fill the flat side with filling about as thick as the cake itself. Top with another cake piece and sprinkle powdered sugar over the top if desired.
    Powdered Sugar

For the Filling:

  • In another large mixing bowl, mix together the cream cheese, the remaining cinnamon, nutmeg and the marshmallow crème. Mix until smooth and gently fold in the whipped topping making sure it’s all combined well.
    8 oz. Cream Cheese, 1 c. Marshmallow Crème, 1 c. Whipped Topping

Notes

  • Nutrition information is auto calculated and may not be 100% accurate. Please use your best judgement.