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!
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.